Succulent Lobster Tails Garlic Butter (Print version)
Broiled lobster tails glazed with garlic butter, lemon zest, and fresh parsley for an indulgent main dish.
# What you'll need:
→ Seafood
01 - 4 lobster tails (5–6 oz each), thawed if frozen
→ Garlic Butter
02 - 4 tablespoons unsalted butter, melted
03 - 2 cloves garlic, finely minced
04 - 1 tablespoon fresh parsley, chopped
05 - 1 teaspoon lemon zest
06 - 1 tablespoon lemon juice
07 - ½ teaspoon smoked paprika
08 - ¼ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Extra chopped parsley
# How to make it:
01 - Preheat your oven broiler or grill to high, adjusting the rack so the lobster tails will be about 6 inches from the heat source.
02 - Using kitchen shears, cut down the top shell lengthwise without cutting through the base. Gently loosen the meat from the shell and lift it to rest on top, creating a butterflied effect.
03 - In a small bowl, combine melted butter, minced garlic, chopped parsley, lemon zest, lemon juice, smoked paprika, salt, and black pepper.
04 - Place lobster tails on a foil-lined baking sheet and generously brush the meat with the garlic butter, reserving some for basting and serving.
05 - Broil for 8 to 12 minutes until the meat is opaque and lightly browned, basting halfway through. Ensure the internal temperature reaches 140°F (60°C).
06 - Serve immediately with lemon wedges, extra parsley, and remaining garlic butter.
# Expert suggestions:
01 -
- It tastes like an expensive steakhouse dinner, but you're making it in your own kitchen in under 30 minutes
- The garlic butter is addictively rich and aromatic, making even simple lobster meat taste extraordinary
- It's fancy enough to impress guests but straightforward enough that you won't be stressed while cooking
02 -
- Don't forget the thermometer—it's the difference between perfectly tender meat and rubbery disappointment. Lobster meat continues cooking from residual heat after you remove it, so pulling it at 140°F is essential.
- The distance from the heat is everything. I once made this with the tray too close and the shell charred while the meat stayed undercooked. Learn from my mistake and measure that 6-inch distance carefully.
03 -
- A pinch of cayenne pepper sprinkled on before broiling adds a subtle heat that plays beautifully with the lemon and garlic—it's my secret weapon when I want to impress myself.
- If you're nervous about the broiler, you can finish these under a high-heat grill instead. The result is slightly different but equally delicious, and some people find it easier to control.