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Garlic Butter Lobster Tail Recipe – Oven Broiled

Garlic Butter Lobster Tail Recipe (Oven Broiled)

Master the art of cooking lobster at home with this foolproof Lobster Tail Recipe. Using a simple butterflying technique and high-heat broiling, you’ll achieve perfectly tender lobster meat with beautifully caramelized edges. The garlic butter infuses every bite with rich, savory flavor while fresh lemon brightens the dish. Elegant enough for special occasions yet surprisingly simple for any night of the week.

 

  • Total Time: 18-20 minutes
  • Yield: 4 servings

Ingredients

For the Lobster Tails:

  • 4 lobster tails (6-8 ounces each), thawed if frozen
  • 6 tbsp unsalted butter
  • 4-5 garlic cloves, minced
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, finely chopped
  • ¼ tsp smoked paprika
  • Pinch of salt
  • Freshly ground black pepper to taste
  • Lemon wedges for serving

Optional Enhancements:

  • 1 tbsp white wine
  • Fresh thyme sprigs for garnish
  • ¼ tsp Old Bay seasoning
  • Pinch of crushed red pepper flakes

Instructions

  1. Preheat broiler: Position oven rack 6-8 inches from broiler element. Preheat broiler to high for 10 minutes. Line a baking sheet with foil.
  2. Butterfly tails: Using sharp kitchen shears, cut through the center of each lobster tail shell lengthwise from the wide end to the tail fin, stopping before cutting through the fin. Gently spread shell halves apart.
  3. Lift meat: Carefully separate meat from bottom shell while keeping it attached at the tail fin. Lift meat and lay it on top of the opened shell, creating a “butterfly” presentation.
  4. Make garlic butter: In a small saucepan, melt butter over low heat. Add minced garlic and cook gently for 30-60 seconds until fragrant but not browned. Remove from heat and stir in lemon juice, parsley, smoked paprika, salt, and pepper.
  5. Brush and broil: Place lobster tails on prepared baking sheet. Brush generously with half the garlic butter. Broil for 8-10 minutes (depending on size), brushing with remaining butter halfway through, until meat is opaque and edges are golden brown.
  6. Rest and serve: Remove from oven and let rest 2-3 minutes. Serve immediately with remaining butter from the pan, fresh lemon wedges, and additional parsley garnish.

Notes

  • Thawing: Thaw frozen tails in refrigerator overnight (8-24 hours) or in cold water for 30-60 minutes. Never microwave to thaw.
  • Don’t overcook: Lobster is done when meat is opaque and internal temperature reaches 135-140°F. It will continue cooking from residual heat.
  • Cold-water vs warm-water: Cold-water tails (Maine, Canadian) have sweeter, firmer meat. Warm-water tails are more affordable but slightly softer.
  • Butterflying is key: Properly lifting the meat ensures even cooking and beautiful presentation.

Find it online: https://juicymeatrecipes.com/lobster-tail-recipe/