Garlic Butter Lobster Tails (Printable Version)
Tender lobster tails baked in rich garlic butter sauce with fresh herbs and citrus. An elegant, impressive dinner 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 Make It:
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 is so incredible you will want a spoon for the leftovers
- Ready in under 30 minutes but tastes like something from a fancy seafood restaurant
02 -
- Do not overcook the lobster or the meat will become rubbery and tough instead of tender and sweet
- Letting the tails rest for just 2 minutes after baking helps them retain their juices
03 -
- Use kitchen shears instead of a knife to cut through the shell as they give you much more control
- Pull the meat completely out of the shell, rest it on top, then close the shell underneath for restaurant presentation