Garlic Butter Lobster Tails

Garlic Butter Lobster Tails

For best texture, fully thaw frozen lobster tails in the refrigerator before preparing, then pat dry to help the butter adhere. Use sharp kitchen shears to cut the shell; avoid cutting too deep to keep the meat intact at the base. Brush any remaining garlic butter over the tails halfway through baking for extra flavor. Lobster is done when the meat is opaque and just firm; an internal temperature near 140°F is a good doneness cue. If your tails are larger than average, add 1–3 minutes to the baking time; smaller tails may cook faster. Substitution: clarified butter or ghee can be used if you’re sensitive to lactose. Serve immediately for best quality. Leftovers can be refrigerated in an airtight container for up to 1–2 days; reheat gently to avoid overcooking.

Time: Prep: 15 mins, Cook: 12 mins, Total: 27 mins

Servings: 4

Ingredients

  • 4 tails Lobster tails (Fresh or thawed if frozen.)
  • 1/2 cup Unsalted butter (Melted for the garlic butter mixture.)
  • 3 cloves Garlic (Minced for flavor.)
  • 1 tablespoon Fresh parsley (Chopped for garnish.)
  • 1 tablespoon Lemon juice (Adds brightness to the dish.)
  • 1 teaspoon Lemon zest (Enhances the lemon flavor.)
  • to taste Salt (For seasoning.)
  • to taste Pepper (For seasoning.)
  • as needed Paprika (Optional for garnish.)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Using kitchen shears, carefully cut the top of the lobster shell lengthwise, being cautious not to cut too deep.
  3. Gently pull apart the shell to expose the meat, then carefully lift the lobster meat out of the shell, leaving it attached at the base.
  4. In a small bowl, mix together melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, salt, and pepper until well combined.
  5. Generously brush the lobster meat with the garlic butter mixture, ensuring even coverage.
  6. Place the lobster tails on a baking sheet and bake for 10-12 minutes, or until the meat is opaque and tender.
  7. Remove from the oven and let rest for a few minutes before serving. Garnish with additional parsley and paprika if desired.

Original recipe source