Garlic Butter Lobster Tails (Print version)
Tender lobster tails baked in rich garlic butter sauce with fresh herbs, lemon zest, and paprika.
# What you need:
→ Lobster
01 - 4 lobster tails (5-6 oz each), thawed if frozen
→ Garlic Butter
02 - 6 tablespoons unsalted butter, melted
03 - 4 cloves garlic, minced
04 - 1 tablespoon fresh parsley, finely chopped
05 - 1 teaspoon lemon zest
06 - 2 tablespoons fresh lemon juice
07 - ½ teaspoon paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - Lemon wedges
11 - Extra chopped parsley (optional)
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with aluminum foil for easy cleanup after cooking.
02 - Using kitchen scissors, cut down the center of the top shell of each lobster tail, stopping at the base. Gently pull apart the shell and lift the meat over the shell, leaving it attached at the base. Lay the meat on top of the shell.
03 - In a small bowl, whisk together the melted butter, minced garlic, parsley, lemon zest, lemon juice, paprika, salt, and black pepper until well combined.
04 - Place the prepared lobster tails on the lined baking sheet. Generously brush the lobster meat with the garlic butter mixture, reserving a small amount for finishing after cooking.
05 - Bake for 12-15 minutes until the lobster meat is opaque and slightly firm to the touch. The internal temperature should reach 140°F for safe consumption.
06 - Remove from the oven and immediately brush with the reserved garlic butter. Garnish with fresh lemon wedges and additional chopped parsley if desired. Serve immediately while hot.
# Expert advice:
01 -
- You get that luxury seafood experience without the restaurant markup or reservations
- The garlic butter sauce is so good you will want to put it on everything else too
02 -
- Overcooking happens fast so check at 12 minutes and use a meat thermometer for perfect 140°F results
- Pat the tails dry before buttering them or the sauce will not stick properly
03 -
- Butterfly the tails by cutting completely through the shell and fanning it open for restaurant style presentation
- Add a pinch of cayenne to the butter if you like things with a little kick