Cheesy Garlic Butter Lobster Tails

Why You’ll Love This Recipe

I love this recipe because it feels like a restaurant-quality meal, but it comes together in just 20 minutes right in my kitchen. The garlic butter seeps into every bite of the lobster, while the melted mozzarella and Parmesan create an irresistible cheesy crust. With just a few ingredients, I get a rich and savory seafood dish that’s fancy without the fuss.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 4 lobster tails, shell split and meat lifted

• 6 tbsp unsalted butter, melted

• 4 garlic cloves, minced

• 1 tsp lemon juice

• 1/2 tsp smoked paprika

• Salt and cracked black pepper, to taste

• 1/2 cup shredded mozzarella cheese

• 1/4 cup grated Parmesan cheese

• 1 tbsp fresh parsley, chopped

• Lemon wedges, for garnish

Directions

1. Prep the lobster tails:
   I carefully split the shells down the center and lift the meat on top for that classic presentation. This setup helps the lobster cook evenly and look great when served.

2. Make the garlic butter:
   In a small bowl, I mix the melted butter with minced garlic, lemon juice, smoked paprika, salt, and black pepper. Then I generously brush this mixture over the lobster meat.

3. Add the cheese:
   I sprinkle mozzarella and Parmesan over the top of each tail to form that delicious cheesy crust.

4. Broil the lobster tails:
   I place them on a baking sheet and broil for 8–10 minutes, until the cheese is melted and slightly golden, and the lobster is cooked through and tender.

5. Finish and serve:
   I garnish the lobster tails with chopped parsley and lemon wedges for a burst of brightness that balances all the richness.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Each serving has around 380 calories and 28g of protein.

Variations

Sometimes I like to add a pinch of red pepper flakes for extra heat or swap in Gruyère or sharp white cheddar for a deeper cheese flavor. If I want to go all out, I serve the lobster tails over pasta tossed in garlic butter or with a side of mashed potatoes and grilled asparagus.

Storage/Reheating

Leftover lobster tails can be stored in an airtight container in the fridge for up to 2 days. To reheat, I place them in a 300°F oven covered loosely with foil until warmed through—about 8–10 minutes. I avoid using the microwave since it can make the lobster rubbery.

FAQs

Can I use frozen lobster tails?

Yes, I just make sure to thaw them completely in the fridge before cooking. I also pat them dry to remove excess moisture.

What’s the best way to split the lobster shells?

I use kitchen shears to cut down the back of the shell, then gently pull the meat out and rest it on top. It’s easier than it looks and gives that professional look.

How do I know when lobster is cooked?

The meat turns opaque and white, and it feels firm but not tough. Overcooked lobster gets rubbery, so I keep an eye on it under the broiler.

Can I make this without cheese?

Absolutely. I’ve made just the garlic butter version before, and it’s still incredibly flavorful. The cheese adds richness, but the lobster and butter stand on their own.

What sides go well with cheesy lobster tails?

I usually serve them with garlic bread, roasted vegetables, or a light green salad. They’re also amazing over buttered pasta or with rice pilaf.

Conclusion

These Cheesy Garlic Butter Lobster Tails are one of my favorite ways to enjoy seafood at home. They’re quick, luxurious, and loaded with flavor in every bite. Whether I’m making them for a date night, holiday meal, or just treating myself, this recipe never fails to impress.