Garlic Butter Lobster Tails (Printable)

Tender lobster tails baked in rich garlic butter with herbs and lemon zest

# What You'll 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 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - Lemon wedges
11 - Extra chopped parsley (optional)

# How-To Steps:

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.
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 Suggestions:

01 -
  • The garlic butter sauce alone is worth keeping in your back pocket for everything from steak to roasted vegetables
  • You will feel like you are dining at a white tablecloth restaurant while wearing sweatpants
  • The whole process takes about 30 minutes but looks like you spent all afternoon cooking
02 -
  • Overcooking lobster is the fastest way to ruin an expensive ingredient so keep that thermometer handy and pull them at 140°F
  • The broiler method works in 8 to 10 minutes if you prefer more caramelization but watch them like a hawk
  • A pinch of cayenne in the butter mixture adds this incredible warmth that makes each bite more interesting
03 -
  • Pat the lobster tails completely dry before butterflying so the garlic butter adheres properly instead of sliding right off
  • That reserved bit of butter for brushing at the end is what makes restaurant lobster taste so much better than home cooked versions

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