Garlic Butter Lobster Tails (Printable View)

Tender lobster tails baked in decadent garlic butter sauce with herbs and lemon

# 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

# How-To Steps:

01 - Preheat 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, whisk together melted butter, garlic, parsley, lemon zest, lemon juice, paprika, salt, and black pepper until well combined.
04 - Place 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 until lobster meat is opaque and slightly firm to the touch (internal temperature should reach 140°F).
06 - Remove from oven and immediately brush with reserved garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The lobster comes out impossibly tender, almost melting in your mouth with that rich butter clinging to every bite.
  • You get restaurant-quality results with barely any effort, just some strategic brushing and a hot oven.
  • The garlic butter sauce alone is worth keeping in your back pocket for steaks, shrimp, or even dipping crusty bread.
02 -
  • Don't overcook the lobster or it'll turn tough and chewy—pull it out as soon as it hits 140°F, because it keeps cooking after it leaves the oven.
  • Pat the lobster tails dry before buttering them, because water on the surface will steam the meat instead of letting it bake in that gorgeous butter.
  • The butter may separate slightly as it bakes, but that's completely normal and actually makes for an even more decadent sauce.
03 -
  • Ask your fishmonger to butterfly the tails for you if you're nervous about cutting into shells—most are happy to do it.
  • Mix your garlic butter a day ahead and keep it refrigerated, then bring it to room temperature before using for even better flavor development.

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