Garlic Butter Lobster Tails (Print View)

Broiled lobster tails glazed with a zesty garlic butter sauce and fresh lemon brightness.

# What You'll Need:

→ Seafood

01 - 4 lobster tails, thawed if frozen, approximately 5–6 oz each

→ Garlic Butter Sauce

02 - 6 tablespoons unsalted butter, melted
03 - 4 garlic cloves, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon lemon zest
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ To Serve

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

# Step-by-Step Directions:

01 - Preheat the oven broiler to high and position the rack in the upper third. Line a baking sheet with aluminum foil to facilitate cleanup.
02 - Using kitchen scissors, cut lengthwise through the top shell of each lobster tail, stopping at the tail fin. Gently separate and loosen the meat, lifting it to rest on top while still attached at the base.
03 - In a mixing bowl, whisk together melted butter, minced garlic, finely chopped parsley, fresh lemon juice, lemon zest, smoked paprika, salt, and ground black pepper.
04 - Arrange lobster tails on the prepared baking sheet and brush generously with the garlic butter sauce, reserving some for basting and serving.
05 - Broil for 8 to 12 minutes until lobster meat is opaque and lightly browned on top, basting once halfway through with the reserved sauce.
06 - Remove from oven, garnish with extra parsley if desired, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • Ready in 22 minutes from thawed tails to table, perfect when you want impressive without fussy.
  • The garlic butter caramelizes just enough to taste restaurant-quality but you made it in your own kitchen.
  • Naturally gluten-free and pescatarian, so it works for almost any dietary preference at your dinner table.
02 -
  • Thaw your tails in the fridge, not on the counter—I learned this the hard way when one tail cooked twice as fast as the others, leaving me with one tough tail among tender ones.
  • Don't skip butterflying or loosening the meat from the shell; it's the difference between biting through resistance and the meat practically falling from the shell.
  • Broilers are temperamental; start checking at 8 minutes because one minute too long and you've moved from succulent to rubbery.
03 -
  • Make the butter sauce the morning of and gently reheat it just before cooking; the flavors mellow and marry beautifully.
  • If you can find European butter with higher fat content, use it—it tastes noticeably richer and browns more evenly than standard American butter.

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