Garlic Butter Lobster Tails

Garlic Butter Lobster Tails are an elegant yet surprisingly easy dish featuring succulent lobster meat broiled to perfection and bathed in rich, garlicky butter. This restaurant-quality recipe is perfect for a special occasion or a luxurious dinner at home.

Why You’ll Love This Recipe

I love this recipe because it brings the flavor of fine dining into my kitchen with minimal effort. The garlic butter seeps into the lobster meat as it cooks, making every bite tender, buttery, and full of savory flavor. Plus, it only takes a few ingredients and a few minutes to make.

Ingredients

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

• Lobster tails (4–6 oz each, thawed if frozen)

• Butter (unsalted)

• Garlic (minced)

• Lemon juice

• Paprika

• Fresh parsley (chopped)

• Salt and pepper

• Olive oil (optional, for added richness)

Directions

1. I preheat the oven to broil and position a rack in the top third of the oven.

2. I butterfly the lobster tails by cutting down the top of the shell and gently pulling the meat out, resting it on top of the shell.

3. I place the prepared lobster tails on a baking sheet.

4. In a small saucepan, I melt the butter and add minced garlic, lemon juice, salt, pepper, and paprika. I simmer for 1–2 minutes until fragrant.

5. I spoon or brush the garlic butter generously over the lobster meat.

6. I broil the lobster tails for 8–10 minutes, or until the meat is opaque and lightly browned on top, basting once halfway through.

7. I garnish with chopped parsley and serve immediately with lemon wedges.

Servings and timing

This recipe serves 2–4 people, depending on portion size. It takes about 10 minutes to prep and 10 minutes to cook, so it’s ready in around 20 minutes.

Variations

Sometimes I add a dash of white wine to the garlic butter for extra flavor. I’ve also used compound butter with herbs like thyme and chives. For a spicy kick, I mix in a bit of red pepper flakes or hot sauce.

Storage/Reheating

Lobster is best fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. I reheat gently in a skillet over low heat with a splash of butter or broth to keep the meat tender.

FAQs

Can I use frozen lobster tails?

Yes, I thaw them in the refrigerator overnight or in a bowl of cold water for quicker thawing before cooking.

How do I know when lobster tails are done?

The meat turns opaque and firm. I avoid overcooking to keep it tender and juicy.

Can I grill them instead?

Yes, I’ve grilled butterflied lobster tails with garlic butter—just cook them over medium-high heat for 5–6 minutes per side.

Do I need to remove the vein?

Yes, I remove the dark vein running down the tail (if present) after butterflying the shell.

What goes well with lobster tails?

I usually serve them with rice, mashed potatoes, steamed vegetables, or a crisp salad. Crusty bread is perfect for soaking up extra garlic butter.

Conclusion

Garlic Butter Lobster Tails are one of my favorite ways to enjoy a luxurious seafood dinner at home. With their tender texture, rich garlic flavor, and quick cooking time, they’re as impressive as they are easy. Whether I’m celebrating or just indulging, this recipe never fails to impress.

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