Garlic Butter Lobster Claws (Printable)
Lobster claws cooked in garlic butter with lemon and parsley, perfect for elegant occasions.
# What You'll Need:
→ Seafood
01 - 1.5 lbs cooked lobster claws, shells slightly cracked
→ Garlic Butter Sauce
02 - 6 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1 tbsp fresh lemon juice
05 - 1 tsp lemon zest
06 - 2 tbsp fresh parsley, finely chopped
07 - 0.5 tsp sea salt, or to taste
08 - 0.25 tsp freshly ground black pepper
09 - Pinch crushed red pepper flakes (optional)
→ To Serve
10 - Lemon wedges
# How-to Steps:
01 - Pat lobster claws dry with paper towels and set aside.
02 - In a large skillet over medium heat, melt butter. Add minced garlic and sauté for 1 to 2 minutes until fragrant without browning.
03 - Stir in lemon juice, lemon zest, sea salt, black pepper, and optional red pepper flakes.
04 - Add lobster claws to skillet, tossing gently to coat in garlic butter. Cover and cook for 5 to 7 minutes, turning once, until heated through and flavorful.
05 - Sprinkle finely chopped parsley over the lobster claws.
06 - Transfer lobster claws to a serving platter, drizzle with extra garlic butter from the pan, and serve immediately with lemon wedges.
# Expert Pointers:
01 -
- Ready in under 25 minutes, because sometimes indulgence shouldn't require all day
- The garlic butter sauce is so good you'll find yourself soaking crusty bread in every last drop
- Feels restaurant-quality but tastes like home cooking at its finest
02 -
- Your lobster claws are already fully cooked, so the real art here is not overcooking them—keep the heat at medium and watch carefully
- Don't skip drying the lobster first; it sounds like a small step but it makes all the difference in how the butter coats them
- The butter will continue cooking the garlic even after you add the juice, so take it off heat the moment you smell it getting toasted
03 -
- Clarify your butter first by melting it slowly and skimming off the white solids—this gives you an even more elegant sauce that won't break under heat
- The secret that changed everything for me was adding the zest along with the juice; the zest adds brightness that juice alone can't deliver