Garlic Butter Lobster Tails (Printable Version)

Tender lobster tails baked in decadent garlic butter with fresh herbs and citrus, ready in 30 minutes for an elegant dining experience.

# What You 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 (optional)

# Directions:

01 - Preheat the 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, mix together the melted butter, garlic, parsley, lemon zest, lemon juice, paprika, salt, and black pepper.
04 - Place the prepared lobster tails on the baking sheet. Generously brush the lobster meat with the garlic butter mixture, reserving a little for serving.
05 - Bake for 12-15 minutes, or until the lobster meat is opaque and slightly firm to the touch (internal temperature should reach 140°F).
06 - Remove from the oven and immediately brush with the reserved garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve hot.

# Expert Tips:

01 -
  • The garlic butter sauce alone is worth keeping lobster tails in your regular rotation
  • This restaurant quality dish comes together in barely 30 minutes without any fancy techniques
02 -
  • Overcooking lobster makes it tough and rubbery, so pull them out as soon as they reach 140°F
  • Cutting the shell before cooking makes the meat easy to access and helps it cook evenly
03 -
  • Let the lobster tails sit at room temperature for 15 minutes before cooking for even heating
  • A meat thermometer takes all the guesswork out of determining doneness

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