Garlic Butter Lobster Tails (Print Version)

Broiled lobster tails glazed with garlic butter and lemon for a flavorful seafood delight.

# What You Need:

→ Seafood

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

→ Garlic Butter Sauce

02 - 6 tablespoons unsalted butter, melted
03 - 4 garlic cloves, minced
04 - 2 tablespoons fresh parsley, finely chopped
05 - 1 tablespoon fresh lemon juice
06 - 1 teaspoon lemon zest
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ To Serve

10 - Lemon wedges
11 - Additional chopped parsley (optional)

# How to Prepare:

01 - Set the oven broiler to high and position a rack in the upper third. Line a baking sheet with aluminum foil for easy cleanup.
02 - Cut lengthwise through the top shell of each lobster tail using kitchen scissors, stopping at the tail fin. Gently separate the shell and loosen the meat, lifting it to rest atop the shell while remaining attached at the base.
03 - Combine melted butter, minced garlic, chopped parsley, fresh lemon juice, lemon zest, smoked paprika, salt, and black pepper in a small bowl; whisk until evenly blended.
04 - Arrange lobster tails on the baking sheet and generously brush with the garlic butter sauce, reserving some for basting during cooking and serving.
05 - Broil for 8 to 12 minutes, until the lobster meat is opaque and lightly browned on top. Midway through cooking, baste once more with the reserved garlic butter mixture.
06 - Remove from oven, garnish with additional chopped parsley if desired, and serve immediately alongside lemon wedges.

# Expert Advice:

01 -
  • Ready in under 25 minutes but tastes like you spent all day cooking.
  • The garlic butter is rich enough to feel indulgent but bright lemon keeps it from being heavy.
  • Lobster is naturally gluten-free and packed with protein, so this feels decadent and nutritious at the same time.
02 -
  • Thaw your lobster tails in the refrigerator, never on the counter—fast thawing or cooking from frozen makes the meat tough and rubbery.
  • Watch the broiler like a hawk because the time from perfect to overdone is honestly just a few minutes, and overcooked lobster loses all its sweetness.
  • Don't skip the lemon zest even if you have lemon juice—the zest adds an essential brightness that juice alone can't deliver.
03 -
  • Buy the largest lobster tails you can find—they're easier to handle, less likely to dry out, and more impressive on the plate.
  • If you don't have fresh parsley, fresh dill or chives work beautifully too, though parsley's slightly peppery flavor is hard to beat.
  • Make the garlic butter sauce ahead of time and keep it at room temperature so it stays pourable for brushing—cold butter won't coat evenly.

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