Garlic Butter Lobster Tails (Print version)
Broiled lobster tails with garlic butter, lemon, and parsley for a flavorful, elegant dish.
# What you'll 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 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ To Serve
10 - Lemon wedges
11 - Additional chopped parsley (optional)
# How to make it:
01 - Set the oven broiler to high and position the rack in the upper third. Line a baking sheet with aluminum foil for easy cleanup.
02 - Cut through the top shell of each lobster tail lengthwise using kitchen scissors, stopping at the tail fin. Gently loosen the meat and lift it over the shell, keeping it attached at the base.
03 - Combine melted butter, minced garlic, parsley, lemon juice, lemon zest, smoked paprika, salt, and black pepper in a small bowl, whisking until well mixed.
04 - Place lobster tails on the prepared baking sheet and brush generously with the garlic butter mixture, reserving some for basting during cooking.
05 - Broil the lobster tails for 8 to 12 minutes until the meat is opaque and lightly browned. Halfway through, baste with the remaining garlic butter.
06 - Remove from oven, garnish with additional parsley if desired, and serve immediately with lemon wedges.
# Expert suggestions:
01 -
- Ready in under 25 minutes but tastes like you spent hours in the kitchen.
- The garlic butter does all the heavy lifting—buttery, garlicky, bright with lemon and completely foolproof.
- Feels fancy enough for guests but simple enough that you'll make it regularly just for yourself.
02 -
- Don't skip the basting halfway through—that second brush of butter is what keeps the meat from drying out under direct broiler heat.
- Fresh lemon juice and zest matter more here than anywhere else; bottled lemon juice tastes flat and misses the brightness that makes this dish sing.
03 -
- If your lobster tails are still frozen, thaw them in the refrigerator overnight or under cool running water for 30 minutes—never use hot water because uneven thawing can make them tough.
- Keep an eye on the broiler after the 8-minute mark; the difference between perfectly done and slightly overdone is just a minute or two, and broilers vary wildly.