Garlic Butter Lobster Tails (Printable Version)
Tender lobster tails baked in rich garlic butter with fresh herbs and citrus. An elegant dish ready in 30 minutes, perfect for special occasions.
# 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 Make It:
01 - Preheat 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, whisk together melted butter, garlic, parsley, lemon zest, lemon juice, paprika, salt, and black pepper until combined.
04 - Place prepared lobster tails on the baking sheet. Generously brush the lobster meat with the garlic butter mixture, reserving a small portion for serving.
05 - Bake for 12-15 minutes until lobster meat is opaque and slightly firm to the touch. Internal temperature should reach 140°F.
06 - Remove from oven and immediately brush with reserved garlic butter. Garnish with lemon wedges and additional parsley if desired. Serve hot.
# Expert Advice:
01 -
- The garlic butter sauce alone is worth keeping in your back pocket for everything from shrimp to steak
- Twenty minutes of active work and suddenly you are the person who makes lobster on a random Thursday
02 -
- Overcooked lobster turns rubbery and sad so pull them when the meat just turns opaque and springs back gently
- Kitchen shears make the shell cutting infinitely easier than a knife and give you more control
03 -
- Pat thawed lobster completely dry with paper towels so the butter actually sticks instead of pooling
- Room temperature butter melts more smoothly and blends better with seasonings