Garlic Butter Lobster Tail

Garlic Butter Lobster Tail is a luxurious yet surprisingly simple dish that turns any dinner into a special occasion. I love preparing lobster tails this way because the garlic butter enhances the natural sweetness of the lobster without overpowering it. It’s rich, tender, and full of bold flavor, all with minimal effort.

Why You’ll Love This Recipe

I love this recipe because it delivers that restaurant-quality taste right from my own kitchen. It’s fast to make, requires just a handful of ingredients, and feels indulgent without being complicated. Whether I’m celebrating something or just want to treat myself, garlic butter lobster tails always make the moment feel extra special.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lobster tails (fresh or thawed if frozen)

• Unsalted butter

• Garlic (minced)

• Lemon juice

• Paprika

• Salt

• Black pepper

• Fresh parsley (for garnish)

• Optional: red pepper flakes or a splash of white wine for extra flavor

Directions

1. I preheat the oven to 425°F (220°C) or set my broiler to high if broiling.

2. Using kitchen shears, I cut down the top of each lobster tail shell, stopping just before the tail fin. I gently pull the meat out and rest it on top of the shell, keeping it attached at the base.

3. In a small saucepan, I melt the butter over low heat and stir in the minced garlic, lemon juice, paprika, salt, and pepper.

4. I place the prepared lobster tails on a baking sheet and brush them generously with the garlic butter mixture.

5. I bake or broil the tails for about 8–12 minutes, depending on size, until the meat is opaque and slightly browned on top. I baste once more with melted butter halfway through.

6. I finish with a sprinkle of chopped parsley and serve immediately with lemon wedges on the side.

Servings and timing

This recipe serves 2.
Prep time: 10 minutes
Cook time: 10–12 minutes
Total time: Around 20–25 minutes

Variations

Sometimes I add a pinch of red pepper flakes to the butter for a bit of heat or stir in a splash of white wine for extra depth. For a smoky version, I grill the lobster tails instead of baking. When I want a complete meal, I serve the lobster over creamy mashed potatoes or buttered pasta, drizzling extra garlic butter over the top.

storage/reheating

If I have leftovers, I store the lobster meat in an airtight container in the fridge for up to 2 days. To reheat gently, I place the meat in a covered pan with a splash of broth or butter and warm it over low heat until just heated through. I avoid microwaving, as it can make the lobster rubbery.

FAQs

Can I use frozen lobster tails?

Yes. I just make sure to thaw them completely in the refrigerator overnight or under cold running water before cooking.

What’s the best cooking method—baking or broiling?

I use either depending on the texture I want. Baking gives even cooking, while broiling gives a slightly charred top with a bit more caramelization.

How do I know when the lobster is done?

The meat turns opaque and white, and it should feel firm but not rubbery. Overcooking can make it tough, so I watch closely.

Can I prep the garlic butter in advance?

Absolutely. I often make it ahead and keep it in the fridge. I just reheat it gently before brushing onto the lobster.

What sides go well with lobster tails?

I like serving them with steamed asparagus, roasted potatoes, garlic rice, or a simple green salad for balance.

Conclusion

Garlic Butter Lobster Tail is one of those dishes that feels elegant but is truly simple to prepare. It’s rich, flavorful, and perfect for impressing guests—or treating myself to something special. Whether it’s a romantic dinner or a holiday meal, this recipe brings big flavor with very little fuss.

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