Garlic Butter Lobster Tails (Printable)
Tender lobster tails baked in rich garlic butter sauce with lemon and herbs. An elegant, ready-in-30-minutes main dish perfect for special occasions.
# 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 (optional)
# How To Make It:
01 - Preheat oven to 425°F. Line baking sheet with foil for easy cleanup.
02 - Using kitchen scissors, cut down center of top shell of each lobster tail, stopping at base. Gently pull apart shell and lift meat over shell, leaving attached at base. Lay meat on top of shell.
03 - In small bowl, mix melted butter, garlic, parsley, lemon zest, lemon juice, paprika, salt, and black pepper.
04 - Place prepared tails on baking sheet. Generously brush meat with garlic butter mixture, reserving some for serving.
05 - Bake for 12-15 minutes until meat is opaque and slightly firm (internal temperature 140°F).
06 - Remove from oven and brush with reserved garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve hot.
# Expert Tips:
01 -
- You get that white tablecloth experience for a fraction of the cost
- The whole dish comes together in under 30 minutes with almost zero effort
- Leftovers reheat beautifully the next day if you somehow have any
02 -
- Overcooked lobster becomes rubbery, so pull them out the second they reach 140°F
- The butter mixture can be made a day ahead and kept in the fridge
- Letting the tails rest for 2 minutes after baking helps them retain their juices
03 -
- Ask your fishmonger to butterfly the tails for you to save time
- Position your oven rack in the upper third for better browning