🧈 Baked Lobster Tails with Garlic Butter
🦞 Ingredients (Serves 2–4)
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2–4 lobster tails (5–6 oz each), thawed if frozen
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1/2 cup (1 stick) unsalted butter, melted
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4 garlic cloves, finely minced
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1 tbsp lemon juice (fresh)
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1 tsp lemon zest
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1/2 tsp paprika (for color)
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Salt and freshly ground black pepper, to taste
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Chopped fresh parsley and lemon wedges, for garnish
🔪 How to Butterfly Lobster Tails (for Presentation & Even Cooking)
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Use kitchen shears to cut down the center of the shell lengthwise, stopping at the tail.
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Gently pull apart the shell to expose the meat, then lift the meat up and over the shell while keeping it attached at the base.
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Rest the meat on top of the shell (“piggyback” style), and remove any visible vein.
👨🍳 Instructions
1. Preheat Oven
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Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment.
2. Make Garlic Butter
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In a small bowl, combine melted butter, garlic, lemon juice, zest, paprika, salt, and pepper.
3. Brush Lobster Tails
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Place butterflied lobster tails on the baking sheet.
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Brush generously with the garlic butter mixture, reserving some for after baking.
4. Bake the Lobster
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Bake in the preheated oven for 12–15 minutes, depending on size, or until:
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The meat is opaque and slightly firm.
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Internal temp reaches 140–145°F (60–63°C).
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5. Broil for Color (Optional)
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For a golden finish, broil on high for the last 1–2 minutes — keep a close eye to avoid burning.
6. Finish and Serve
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Brush with remaining garlic butter.
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Sprinkle with fresh parsley and serve with lemon wedges.
🍽️ Serving Ideas
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Over a bed of rice pilaf, mashed potatoes, or linguine with more garlic butter.
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Pair with a crisp white wine like Chardonnay or Sauvignon Blanc.
Would you like a grilled version, stuffed lobster tails, or a surf & turf pairing suggestion?