Garlic Butter Lobster Tails

The evening I made these lobster tails started as a complete disaster. I had forgotten to thaw them until 20 minutes before my anniversary dinner, convinced I would be ordering pizza instead. But something magical happened when that garlic butter hit the heat.

My husband still talks about the night our tiny apartment filled with the smell of roasting garlic and sweet lobster meat. We ate them standing up at the kitchen counter because I was too excited to bother setting the table properly.

Ingredients

• 4 lobster tails (about 6 oz/170 g each): Thawed completely is crucial here. Frozen centers will cook unevenly and you will end up with rubbery edges and raw middles.
• 6 tbsp (85 g) unsalted butter: Unsalted lets you control the seasoning. Melt it completely so it blends smoothly with the garlic and herbs.
• 4 cloves garlic: Fresh minced is absolutely worth it. Jarred garlic has an odd acidity that ruins the delicate sweetness of lobster.
• 1 tbsp fresh parsley: Finely chopped so it disperses evenly in the butter. Flat leaf has better flavor than curly parsley.
• 1 tsp lemon juice: Fresh squeezed only. This tiny bit of acidity cuts through the rich butter and makes the lobster taste brighter.
• ½ tsp paprika: Smoked paprika adds a subtle depth while regular paprika gives beautiful color. Both work wonderfully.
• Lemon wedges: Essential serving component. The extra squeeze right before eating transforms the whole dish.

Instructions

Preheat with purpose:

Crank your oven broiler to high and move the rack to the upper third position. This intense heat is what creates that gorgeous golden crust.

Prep the lobster tails:

Use kitchen shears to cut down the center of each shell, stopping right at the tail fin. Gently loosen the meat from the shell walls and lift it over the top, keeping it attached at the base like a little sail.

Make the magic butter:

Whisk together melted butter, garlic, parsley, lemon juice, paprika, salt, and pepper until completely combined. Let it sit for 5 minutes so the garlic flavor infuses.

Butter and position:

Arrange tails on a foil lined baking sheet. Brush generously with the garlic butter, making sure to get down into the crevices where the meat meets the shell.

Broil to perfection:

Cook for 8 to 10 minutes until opaque and lightly browned. Halfway through, open the oven and brush with more butter from the pan juices.

Finish with flair:

Serve immediately with fresh lemon wedges and an extra sprinkle of parsley while the butter is still sizzling.

Save

These tails became our new celebration tradition. Now every birthday and anniversary involves that same sizzling pan of garlic butter, though I have learned to thaw them properly in advance.

Choosing The Best Lobster

Look for tails with translucent, slightly bluish meat that feels firm to the touch. Avoid any with dark spots or off smells since they do not improve with cooking. Cold water lobster from Maine or Canada tends to be sweeter and more tender than warm water varieties.

Butter Temperature Matters

Room temperature butter melts faster and coats more evenly than cold straight from the fridge. I usually set it on the counter while the oven preheats. Melted butter should be warm but not hot, or the garlic might cook prematurely and turn bitter.

Serving Suggestions

These lobster tails are surprisingly versatile for such an elegant dish. Keep the sides simple so the lobster remains the star of the plate.

• Steamed asparagus with lemon makes a perfect light companion
• Creamy risotto or garlic mashed potatoes soak up the extra butter
• A crisp white wine like Chardonnay balances the richness beautifully

Save

There is something deeply satisfying about serving restaurant style lobster tails in your own kitchen. The whole experience feels luxurious without requiring any professional skills.

Recipe FAQs

→ How do I know when the lobster is fully cooked?

The meat should turn opaque and white throughout, with the edges slightly golden. Avoid overcooking as the meat can become tough and rubbery. Start checking at 8 minutes under the broiler.

→ Can I prepare lobster tails in advance?

You can butterfly the tails and prepare the garlic butter mixture up to 4 hours ahead. Refrigerate separately, then bring to room temperature for 15 minutes before broiling for even cooking.

→ What's the best way to thaw frozen lobster tails?

Thaw overnight in the refrigerator for best results. For quicker thawing, place sealed tails in cold water for 30-45 minutes, changing the water halfway through. Never thaw at room temperature.

→ What sides complement broiled lobster tails?

Steamed asparagus, roasted potatoes, or a crisp green salad balance the richness. Garlic bread or risotto works beautifully. Keep sides simple to let the lobster remain the star.

→ Can I use this method with other shellfish?

This butter and broiling technique works well with shrimp, scallops, or crab legs. Adjust cooking times accordingly—shrimp need 3-4 minutes per side, while scallops require 6-8 minutes total.

→ Why do I need to butterfly the tails?

Butterflying exposes more surface area to the broiler's heat and allows the garlic butter to penetrate the meat. It also creates an impressive presentation with the meat perched atop the shell.