Succulent Lobster Tails Garlic Butter (Print View)

Broiled lobster tails brushed with garlic butter and lemon for a rich, elegant main dish.

# What You'll Need:

→ Seafood

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

→ Garlic Butter

02 - 4 tbsp unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tbsp fresh parsley, chopped
05 - 1 tsp lemon zest
06 - 1 tbsp lemon juice
07 - ½ tsp smoked paprika
08 - ¼ tsp salt
09 - ¼ tsp freshly ground black pepper

→ Garnish

10 - Lemon wedges
11 - Extra chopped parsley

# Step-by-Step Directions:

01 - Set your oven broiler or grill to high heat, positioning the rack approximately 6 inches from the heat source.
02 - Using kitchen shears, cut lengthwise down the top shell of each lobster tail, stopping before the base. Carefully loosen the meat from the shell without detaching it, then gently lift and rest it atop the shell to create a butterflied presentation.
03 - In a small bowl, whisk together melted butter, minced garlic, chopped parsley, lemon zest, lemon juice, smoked paprika, salt, and black pepper until well blended.
04 - Arrange the lobster tails on a foil-lined baking sheet. Generously brush the exposed lobster meat with the garlic butter mixture, reserving some for basting and serving.
05 - Broil the tails for 8 to 12 minutes until the meat is opaque and lightly browned, ensuring an internal temperature of 140°F is reached. Halfway through cooking, baste with remaining garlic butter to enhance flavor and moisture.
06 - Immediately plate the lobster tails with lemon wedges and extra parsley, accompanied by any remaining garlic butter sauce.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but honestly takes less than thirty minutes from start to finish
  • The garlic butter is so fragrant and luxurious that even simple lobster becomes something truly special
  • It's naturally gluten-free and naturally impressive, making it perfect whether you're cooking for yourself or trying to impress someone
02 -
  • Don't skip the butterflying step—it's not just for looks. Exposing that meat is what allows the broiler heat to cook it evenly and quickly while giving you those beautiful caramelized edges
  • Watch the broiler like a hawk. Lobster can go from perfectly cooked to tough in about two minutes. Having the oven light on or cracking the door open is not cheating—it's smart cooking
  • Fresh lemon makes all the difference in the garlic butter. Pre-bottled lemon juice just doesn't have the same brightness and aroma
03 -
  • If you're cooking for a crowd, you can prep everything ahead—butterfly the tails and make the garlic butter in advance, then broil right before serving. This is how restaurants manage multiple orders at once
  • A meat thermometer is your secret weapon. That 140°F internal temperature is what separates perfectly cooked lobster from overdone, and a thermometer removes all the guesswork

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