If you are looking for the ultimate luxury meal to celebrate a special occasion or create a fine-dining experience at home, Garlic Butter Lobster Tails are the gold standard! Featuring succulent, tender lobster meat baked to perfection and brushed with a rich garlic, herb, and lemon butter sauce, this dish tastes like pure indulgence. Best of all, butterfly-broiling lobster tails is surprisingly simple and takes under 20 minutes from start to finish!
Ingredients
For the Lobster Tails:
- Lobster Tails: 4 cold-water lobster tails (about 5 to 6 oz / 150-170g each).
- Seasoning: ½ tsp paprika, ½ tsp sea salt, and ¼ tsp freshly cracked black pepper.
For the Garlic Herb Butter Sauce:
- Butter: 4 tbsp unsalted butter (melted).
- Garlic: 3 cloves minced.
- Lemon Juice: 1 tbsp freshly squeezed lemon juice.
- Fresh Herbs: 1 tbsp finely chopped fresh parsley and 1 tsp chopped fresh chives or dill.
- Garnish: Extra lemon wedges for serving.
Step-by-Step Instructions
- Butterfly the Lobster Tails:
- Using kitchen shears, cut down the top center of the lobster shell toward the tail fan, stopping right before the fin.
- Gently spread the cut shell open with your fingers.
- Lift the lobster meat upward, keeping it attached at the base, and lay it over the top of the shell (the “butterfly” technique).
- Prepare the Garlic Herb Butter:
- In a small bowl, whisk together the melted butter, minced garlic, fresh lemon juice, chopped parsley, chives, paprika, sea salt, and black pepper.
- Baste and Broil:
- Preheat your oven’s broiler to high heat and place the oven rack in the upper third position.
- Arrange the butterflied lobster tails on a baking sheet.
- Generously brush the garlic herb butter mixture over the exposed lobster meat.
- Broil for 8 to 10 minutes (about 1 minute per ounce of tail) until the lobster meat is opaque, firm, and slightly golden on top.
- Serve Hot:
- Remove from the oven and brush with any remaining garlic butter from the pan.
- Garnish with fresh parsley and serve immediately alongside fresh lemon wedges for squeezing!
Chef’s Tips for Success
- Choose Cold-Water Lobster: Cold-water lobster tails are firmer, sweeter, and far more tender than warm-water varieties.
- Watch the Timer Carefully: Lobster cooks very quickly under a high broiler. Overcooking will make the meat tough and rubbery, so check early!
- Serving Suggestions: Pair with a grilled filet mignon for a classic Surf and Turf dinner, or serve alongside garlic parmesan pasta and steamed asparagus.