Garlic Butter Lobster Tails (Print Version)

Tender lobster tails baked in decadent garlic butter sauce, ready in 30 minutes for an elegant dinner at home.

# What You 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:

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 Tips:

01 -
  • Restaurant quality lobster in under 30 minutes without the restaurant price tag
  • The garlic butter sauce is so incredible you will want to drizzle it on everything
  • Impressive enough for date night but simple enough for a weekend dinner at home
02 -
  • Do not overcook the lobster or it will turn tough and rubbery instead of tender and sweet
  • Let the tails rest for just a minute after baking so they retain all those juices
  • The butter can separate if your oven runs too hot, so keep an eye on them
03 -
  • Pat the lobster tails completely dry before prepping for better butter adhesion
  • Add a pinch of cayenne to the butter if you like a subtle background heat
  • Use a meat thermometer to take the guesswork out of doneness

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