Description
Succulent lobster tails butterflied and broiled to perfection, then generously brushed with aromatic garlic butter. This restaurant-quality dish is surprisingly easy to make at home and perfect for special occasions or whenever you want to treat yourself to something extraordinary.
Ingredients
Scale
- 4 lobster tails (6-8 ounces each), thawed if frozen
- 6 tablespoons unsalted butter
- 4 cloves garlic, minced (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh parsley, finely chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon white or black pepper
- Lemon wedges for serving
- Additional melted garlic butter for serving (optional)
Instructions
- Prepare the Oven: Position your oven rack about 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with aluminum foil for easy cleanup and lightly spray with cooking spray.
- Butterfly the Lobster Tails: Using kitchen shears, cut through the top shell of each lobster tail lengthwise down the center, stopping at the tail fin. Be careful not to cut through the bottom shell. Gently pull the shell apart slightly and use your fingers to carefully loosen the meat from the sides of the shell, keeping it attached at the base. Lift the meat up and out of the shell, then rest it on top of the shell (this is called “butterflying”). The meat should sit elevated on top of the shell halves, creating an attractive presentation.
- Arrange on Baking Sheet: Place the butterflied lobster tails on your prepared baking sheet, meat side up. Pat the lobster meat dry with paper towels—this helps achieve better caramelization.
- Make the Garlic Butter: In a small saucepan over medium-low heat, melt the butter completely. Add the minced garlic and cook gently for 1-2 minutes until fragrant but not browned (burnt garlic tastes bitter). Remove from heat and stir in the lemon juice, half of the chopped parsley, salt, and pepper. Mix well.
- First Butter Application: Generously brush about two-thirds of the garlic butter mixture over the exposed lobster meat, getting into all the crevices. Sprinkle lightly with paprika for color.
- Broil the Lobster: Place the baking sheet under the preheated broiler. Broil for 8-10 minutes for 6-ounce tails (add 2-3 minutes for larger tails). The lobster is done when the meat is opaque throughout and reaches an internal temperature of 140-145°F. The surface should have some golden-brown caramelization, and the meat should be firm but tender.
- Final Butter Baste: Remove from the oven and immediately brush the remaining garlic butter over the lobster tails. The residual heat will create a beautiful glossy finish.
- Garnish and Serve: Sprinkle with the remaining fresh parsley and serve immediately with lemon wedges and extra melted garlic butter on the side for dipping.
Notes
- Watch carefully during broiling as cooking times vary based on tail size and broiler intensity. Check at 8 minutes to prevent overcooking.
- Lobster meat turns from translucent to opaque white when cooked. Overcooked lobster becomes tough and rubbery, so err on the side of slightly underdone.
- If you don’t have a broiler or prefer a different method, you can bake at 425°F for 12-15 minutes or grill over medium-high heat for 5-6 minutes per side.
- For extra-rich flavor, add 1 tablespoon of white wine to the garlic butter.
- Cold-water lobster tails are sweeter and more tender than warm-water varieties—check labels when purchasing.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: Dinner
- Method: Broiling
- Cuisine: American
Nutrition
- Serving Size: 1 lobster tail (6-8 oz) with garlic butter
- Calories: 340
- Sugar: 0g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 245mg