Garlic Butter Lobster Tails (Print version)
Broiled lobster tails brushed with aromatic garlic butter, garnished with lemon and fresh parsley.
# What you'll need:
→ Seafood
01 - 4 lobster tails (5–6 oz each), thawed if frozen
→ Garlic Butter Sauce
02 - 1/2 cup unsalted butter, melted
03 - 4 large garlic cloves, minced
04 - 1 tablespoon fresh lemon juice
05 - 1 teaspoon lemon zest
06 - 1 tablespoon chopped fresh parsley
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Extra fresh parsley, chopped
# How to make it:
01 - Set the oven broiler to high and position a rack approximately 6 inches from the heat source. Line a baking sheet with foil.
02 - Using kitchen shears, cut lengthwise down the center of the lobster shell, stopping just before the tail fin. Gently separate and lift the meat above the shell, keeping it attached at the base, then rest it on top.
03 - Whisk together melted butter, minced garlic, fresh lemon juice, lemon zest, chopped parsley, smoked paprika, salt, and black pepper until well combined.
04 - Place the lobster tails on the prepared baking sheet and brush generously with half of the garlic butter sauce.
05 - Broil lobster tails for 8 to 10 minutes until the meat is opaque and lightly golden, basting once with remaining butter halfway through cooking.
06 - Remove from oven and coat with remaining garlic butter sauce. Serve immediately garnished with lemon wedges and extra parsley.
# Expert suggestions:
01 -
- The buttery garlic sauce feels like a secret luxury you're sharing with close friends
- It's quick to prepare yet impressively elegant, perfect for when you want to indulge
02 -
- Don't overcook the lobster; it goes from perfectly tender to rubbery very fast so watch the broiler closely
- Using fresh lemon zest and juice makes all the difference in balancing the richness of the butter
03 -
- Brush the lobster twice with garlic butter during broiling for a glossy, flavorful finish
- Add a pinch of cayenne pepper to the butter mix if you like a subtle kick that surprises the palate