Garlic Butter Lobster Tails (Printable)
Tender lobster tails baked in rich garlic butter with lemon and parsley for an elegant dinner.
# What You 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)
# How-To:
01 - Preheat the oven to 425°F and 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 -
- The garlic butter sauce is rich enough to impress but simple enough for a weeknight treat
- Ready in under 30 minutes, making luxury feel accessible anytime
02 -
- Overcooking makes lobster rubbery, so pull it from heat as soon as it reaches temperature
- The shell protects delicate meat, so keep it intact during cooking for juicier results
03 -
- Let finished lobster rest 2 minutes before serving, allowing juices to redistribute throughout the meat
- Room temperature lobster cooks more evenly than cold straight from the refrigerator