Lobster Tails
A luxurious yet approachable lobster tails recipe that is perfect for special occasions, quick dinners, and family favorites. Enjoy rich buttery flavors paired with lemon and fresh herbs.
Ingredients
Main Ingredients
- 4 pieces frozen or fresh lobster tails (6–8 ounces each) Thaw if frozen; split on top for stuffing.
- 6 tablespoons unsalted butter For basting and finishing; use ghee for a nuttier flavor.
- 2 cloves garlic, minced Adds savory depth.
- 1 tablespoon fresh lemon juice Brightens the richness.
- 1 teaspoon lemon zest For aromatic lift.
- 1 tablespoon chopped fresh parsley For color and fresh herb flavor.
- 1 teaspoon smoked paprika (optional) A gentle smoky warmth.
- to taste pinch Salt and freshly ground black pepper
- 1 pieces Lemon wedges To serve.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) or your broiler on high. Line a baking sheet with foil.
- With kitchen shears, cut down the center top of the shell and lift the meat, resting it on top of the shell.
Butter Sauce
- In a small saucepan, melt butter with minced garlic, lemon juice, lemon zest, and smoked paprika.
Cooking
- Place lobster tails on the sheet, brush half the butter sauce over the meat, and season with salt and pepper.
- Bake for 10–12 minutes until the meat is opaque and firm, or broil for 6–8 minutes, watching closely.
Finishing
- Remove from the oven, brush with remaining butter, and sprinkle with chopped parsley.
- Serve immediately with lemon wedges.
Notes
Garlic herb crust: Mix panko, grated Parmesan, parsley, and butter for a crispy topping and broil briefly. For a lighter version, steam tails and finish with a drizzle of olive oil, lemon, and fresh herbs. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.