Easy Garlic Butter Lobster Tails

Garlic butter lobster tails are a luxurious yet surprisingly simple dish that’s perfect for a special dinner at home. I love how the sweet, tender lobster meat pairs beautifully with the rich garlic butter sauce, enhanced by a touch of lemon and smoked paprika. It’s an elegant recipe that always feels like a restaurant-quality meal.

Why You’ll Love This Recipe

I like this recipe because it looks impressive but only takes a short time to prepare. The garlic butter keeps the lobster juicy, while the paprika adds a hint of smokiness and color. I also enjoy how versatile it is I can broil, bake, or grill the lobster tails depending on my preference. A squeeze of lemon at the end makes every bite fresh and bright.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

4 lobster tails (4–6 oz each), thawed if frozen
1/2 cup unsalted butter, melted
4 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1 tablespoon fresh parsley, finely chopped
Lemon wedges (for serving)

Directions

1. I begin by preheating the broiler (or grill) and preparing a baking sheet with foil.
2. Using kitchen scissors, I cut down the top of each lobster shell lengthwise and gently pull the meat upward, resting it on top of the shell while keeping it attached at the base.
3. In a bowl, I mix melted butter, garlic, lemon juice, paprika, salt, and pepper.
4. I brush the garlic butter generously over the lobster meat.
5. I place the lobster tails under the broiler for 8–10 minutes, depending on their size, until the meat is opaque and slightly golden on top.
6. Once cooked, I brush them with any remaining garlic butter and sprinkle with fresh parsley.
7. I serve them hot with lemon wedges on the side.

Servings and Timing

This recipe makes 4 servings. Preparation takes about 10 minutes, and cooking takes 8–10 minutes, so the total time is around 20 minutes.

Variations

Sometimes I add a pinch of chili flakes or cayenne for a spicy kick. I also like swapping smoked paprika with Old Bay seasoning for a more classic seafood flavor. If I want an extra rich finish, I drizzle a little white wine into the butter sauce before brushing it on.

Storage/Reheating

I prefer enjoying lobster tails fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, I gently warm them in a covered pan with a little butter over low heat to keep the meat tender. I avoid microwaving since it can make the lobster rubbery.

FAQs

Can I use frozen lobster tails?

Yes, I just thaw them overnight in the refrigerator before cooking.

How do I know when lobster is done?

The meat turns opaque, white, and slightly firm to the touch.

Can I grill lobster tails instead of broiling?

Yes, I grill them shell-side down for about 8 minutes, brushing with butter as they cook.

Do I need to remove the vein in lobster tails?

Yes, I usually devein them, similar to shrimp, for the best texture and presentation.

Can I use salted butter?

Yes, but I adjust the added salt accordingly.

What’s the best side dish for lobster tails?

I like serving them with mashed potatoes, roasted vegetables, or a fresh green salad.

Can I bake these instead of broiling?

Yes, baking at 425°F (220°C) for 12–15 minutes works well.

Can I prepare the garlic butter in advance?

Yes, I make it ahead and store it in the refrigerator until ready to use.

How do I make the lobster extra juicy?

I baste with butter halfway through cooking and avoid overcooking.

Can I double the recipe?

Yes, I simply scale up the ingredients and cook in batches if needed.

Conclusion

Garlic butter lobster tails are one of my favorite dishes when I want something elegant but easy to prepare. I love the balance of tender lobster meat with rich garlic butter and fresh lemon, and it always feels like a special occasion meal. Whether for a holiday, date night, or celebration, this recipe never disappoints.

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