Garlic Butter Lobster Tails (Printable Version)

Succulent lobster tails roasted in a savory garlic butter blend with herbs and citrus, ready in just 30 minutes for an elegant meal.

# 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 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 until well combined.
04 - Place the prepared lobster tails on the baking sheet. Generously brush the lobster meat with the garlic butter mixture, reserving a small amount for serving.
05 - Bake for 12-15 minutes, or until the lobster meat is opaque and slightly firm to the touch. The internal temperature should reach 140°F for optimal doneness.
06 - Remove from the oven and immediately brush with the reserved garlic butter. Garnish with lemon wedges and additional parsley if desired. Serve immediately while hot.

# Helpful Hints:

01 -
  • The garlic butter sauce is so luscious you will want to drink it straight from the ramekin
  • Ready in 30 minutes but makes everyone think you spent hours at the stove
  • Way more affordable than ordering lobster at a restaurant with zero compromise on flavor
02 -
  • Overcooked lobster becomes rubbery and sad, so pull it from the oven as soon as the meat turns opaque throughout
  • The butter sauce will separate slightly if left standing too long, just give it a quick whisk before brushing
  • A meat thermometer taking the meat to 140°F guarantees restaurant perfect results every single time
03 -
  • Ask the fish counter to butterfly the tails for you if shellfish prep makes you nervous
  • Let the butter mixture sit for 10 minutes before brushing so the garlic flavor fully develops
  • Sprinkle everything with a pinch of cayenne if your guests like things extra feisty

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