Garlic Butter Lobster Tails (Printable)

Tender lobster baked in rich garlic butter with fresh herbs and citrus

# 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)

# Directions:

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. Internal temperature should reach 140°F for proper doneness.
06 - Remove from the oven and immediately brush with the reserved garlic butter. Garnish with lemon wedges and extra chopped parsley if desired. Serve hot.

# Expert Hints:

01 -
  • The garlic butter creates an incredible sauce perfect for sopping up with crusty bread
  • Ready in under 30 minutes but tastes like a restaurant quality dinner
  • Foolproof technique that works every single time
02 -
  • Overcooking is the enemy, check at 12 minutes and trust your thermometer
  • The meat will continue cooking slightly after it leaves the oven
  • Letting the butter mixture sit for 10 minutes before brushing intensifies the garlic flavor
03 -
  • Pat the lobster tails completely dry before butterflying for better browning
  • Room temperature butter blends more smoothly with the garlic and lemon
  • A pinch of cayenne in the butter adds subtle warmth that elevates the entire dish

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