Description
Lobster tails baked with a rich garlic butter. Easy and impressive!
Ingredients
Scale
- 4 Lobster Tails (6–8 ounces each)
- 1 cup Unsalted Butter, softened
- 6 cloves Garlic, minced
- 1/4 cup Fresh Parsley, chopped
- 2 tablespoons Lemon Juice
- 1 teaspoon Paprika
- 1/2 teaspoon Red Pepper Flakes (optional, for heat)
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- Lemon wedges, for serving
Instructions
- Prepare Garlic Butter: In a medium bowl, combine softened butter and minced garlic. Add chopped parsley, lemon juice, paprika, red pepper flakes (if using), salt, and black pepper. Mix thoroughly until well combined. Taste and adjust seasonings as needed. Chill for 30 minutes for easier spreading (optional).
- Prepare Lobster Tails: If frozen, thaw lobster tails completely in the refrigerator overnight or in cold water (changing every 30 minutes). Place lobster tails on a cutting board.
- Butterfly Lobster Tails: Using kitchen shears, cut down the center of the top shell of each lobster tail, starting from the wide end and stopping just before the tail fan. Be careful not to cut all the way through the shell.
- Gently pry open the shell along the cut. Use your fingers to separate the shell from the lobster meat.
- Carefully lift the lobster meat from the shell, leaving the tail fan attached. Gently pull the meat up and over the shell, so it rests on top of the shell. This is the “butterfly” effect.
- Remove the dark vein that runs along the back of the lobster meat. Pat the lobster meat dry with paper towels.
- Bake Lobster Tails: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.
- Arrange butterflied lobster tails on the prepared baking sheet, evenly spaced.
- Generously spread garlic butter over the lobster meat.
- Bake for 12-15 minutes, or until the lobster meat is opaque and firm to the touch.
- Broil (Optional): For extra color, broil for the last 1-2 minutes, watching carefully to prevent burning.
- Serve: Remove from oven and let rest for a few minutes. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately with lemon wedges.
Notes
- Thawing lobster tails completely is crucial for even cooking.
- Don’t overcook the lobster, or it will become tough.
- Adjust the amount of red pepper flakes to your spice preference.
- For extra flavor, add grated Parmesan cheese during the last few minutes of baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for about 10 minutes, or until heated through.
- Prep Time: 20 minutes
- Cook Time: 15 minutes