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Delicious garlic butter lobster tail served on a plate

Garlic Butter Lobster Tails

This recipe for garlic butter lobster tails delivers sweet lobster meat bathed in warm garlic-parsley butter, finished with a squeeze of lemon, all in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Seafood
Calories: 170
Ingredients Method Notes

Ingredients
  

Lobster Tails
  • 4 pieces lobster tails (about 6–8 oz each), thawed if frozen
Garlic Butter Sauce
  • 4 tablespoons unsalted butter Use clarified butter or ghee if desired.
  • 3 cloves garlic, minced Garlic paste or finely grated garlic works if short on time.
  • 1 tablespoon fresh lemon juice Bottled lemon juice is acceptable in a pinch, but fresh is better.
  • 2 tablespoons fresh parsley, finely chopped Can swap half the parsley for chives or tarragon.
  • 1/2 teaspoon kosher salt Adjust to taste.
  • 1/4 teaspoon freshly ground black pepper

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil for easy cleanup.
  2. Melt the butter in a small bowl. Stir in the minced garlic, lemon juice, chopped parsley, salt, and pepper. Set the garlic butter aside to let the flavors meld.
  3. Arrange the lobster tails on the baking sheet with the shell side down.
  4. Use kitchen scissors to cut the shell lengthwise down the center. Cut only the shell — do not cut into the meat.
  5. Gently pry the shell open and lift the lobster meat out, keeping the base attached. Lay the meat on top of the shell so it’s exposed to the heat.
  6. Brush the garlic butter generously over each lobster tail, coating the meat and any exposed shell. Reserve a little butter for serving.
Cooking
  1. Bake for 12–15 minutes, until the lobster meat turns opaque and feels firm. Check the thickest part with an instant-read thermometer; aim for about 140–145°F.
  2. Serve hot with extra chopped parsley, a squeeze of lemon, and the remaining warm butter on the side.

Notes

Bring tails to room temperature for 10–15 minutes before baking for even heating. Use kitchen shears for better control when splitting the shell. Don't overcook the lobster.