Garlic Butter Lobster Tails (Print Version)
Tender lobster tails baked with rich garlic butter. Ready in 30 minutes for an elegant dinner at home.
# What You'll Need:
→ Lobster
01 - 4 lobster tails (5-6 oz each), thawed if frozen
→ Garlic Butter
02 - 6 tablespoons unsalted butter, melted
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - 2 tablespoons fresh lemon juice
07 - ½ teaspoon paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Extra chopped parsley (optional)
# Steps:
01 - Preheat the oven to 425°F. Line a baking sheet with foil for easy cleanup.
02 - Using kitchen scissors, cut down the center of the top shell of each lobster tail, stopping at the base. Gently pull apart the shell and lift the meat over the shell, leaving it attached at the base. Lay the meat on top of the shell.
03 - In a small bowl, mix together the melted butter, garlic, parsley, lemon zest, lemon juice, paprika, salt, and black pepper.
04 - Place the prepared lobster tails on the baking sheet. Generously brush the lobster meat with the garlic butter mixture, reserving a little for serving.
05 - Bake for 12-15 minutes, or until the lobster meat is opaque and slightly firm to the touch (internal temperature should reach 140°F).
06 - Remove from the oven and immediately brush with the reserved garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve hot.
# Expert Tips:
01 -
- Restaurant quality lobster tails for a fraction of the price and zero judgment from waitstaff when you wear sweatpants
- The garlic butter sauce alone is worth keeping this recipe in your permanent rotation forever
02 -
- Overcooked lobster becomes rubbery tragedy, so pull them from the oven the moment they reach 140°F internally
- The shell gets incredibly hot, so handle with tongs or oven mitts unless you want to learn the hard way
03 -
- A pinch of cayenne in the butter mixture adds subtle warmth that makes people ask what your secret is
- Butterfly the meat completely by loosening it from the shell for even cooking and maximum presentation points