Garlic Butter Lobster Tails (Printable)
Tender lobster tails baked in rich garlic butter with herbs and lemon. Ready in 30 minutes.
# 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 - ½ teaspoon paprika
08 - ½ teaspoon salt
09 - ¼ 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 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.
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 Pointers:
01 -
- Restaurant quality results with zero intimidation factor
- The garlic butter sauce alone is worth keeping in your back pocket for everything else
02 -
- Overcooked lobster turns rubbery fast, so pull them when they're just opaque
- The butter will solidify quickly on cold tails, so have everything at room temperature before brushing
03 -
- A meat thermometer takes all the guesswork out of doneness
- Let the tails rest for two minutes after baking, they will be easier to handle