Garlic Butter Lobster Tails
Indulge in this quick and comforting Garlic Butter Lobster Tails recipe that transforms ordinary nights into something special with minimal effort and maximum flavor.
Ingredients
Lobster Tails
- 4 pieces lobster tails (6 to 8 ounces each), thawed if frozen Split top shell with kitchen shears for easy access.
Garlic Butter Mixture
- 6 tablespoons unsalted butter, melted Gives that silky, indulgent mouthfeel.
- 4 cloves garlic, minced Bright and aromatic.
- 1 tablespoon fresh lemon juice Lifts the richness.
- 1 tablespoon chopped fresh parsley Adds color and herbaceous brightness.
- 1 teaspoon smoked paprika Optional, for warmth and color.
- to taste salt and freshly ground black pepper To enhance flavors.
For Serving
- 1 piece lemon wedges For serving.
Instructions
Preparation
- Preheat your broiler or grill to high and position the oven rack about 6 inches from the heat source.
- Prepare the lobster tails: using kitchen shears, cut through the top of the shell lengthwise, exposing the meat. Gently lift the meat and rest it atop the shell so it cooks evenly.
- In a small bowl, whisk together melted butter, minced garlic, lemon juice, chopped parsley, smoked paprika, salt, and pepper. Taste — it should be bright and garlicky.
- Brush the lobster meat generously with half of the garlic butter. Reserve the rest for basting and serving.
Cooking
- Place the lobster tails on a baking sheet lined with foil. Broil for 8 to 12 minutes, depending on size, until the meat is opaque and slightly firm. If grilling, cook meat-side up for about 10 to 14 minutes.
- During the last 1 to 2 minutes of cooking, baste with the remaining butter to build glossy, rich flavor.
- Remove from heat, let rest for a minute, then squeeze lemon over the tails and sprinkle with extra parsley. Serve immediately.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For best results, rewarm gently in a 300°F oven covered with foil to avoid drying out. Frozen lobster tails should be thawed overnight in the refrigerator before cooking.