Garlic Lemon Butter Lobster Tails
Tender lobster tails roasted in a garlic lemon butter sauce, perfect for an elegant dinner with simple, quick preparation and a flavorful, buttery finish.
Equipment
- 1 oven Preheat to 425°F
- 1 baking sheet To roast lobster tails
- 1 small saucepan For melting butter and mixing sauce
- 1 kitchen shears To cut lobster shells
- 1 basting brush To brush garlic lemon butter on lobster
Ingredients
- 4 lobster tails 6–8 oz each
- ½ cup 1 stick unsalted butter
- 3 –4 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon paprika
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F (220°C).
- Cut the top shell of each lobster tail lengthwise using kitchen shears, stopping before the tail fin.
- Loosen the lobster meat from the shell and lift it slightly, resting it on top of the shell while keeping it attached at the base.
- Melt butter in a small saucepan or microwave-safe bowl; stir in minced garlic, lemon juice, lemon zest, paprika, salt, and pepper.
- Optionally, warm the butter mixture on low heat or in the microwave for 30 seconds until fragrant.
- Place lobster tails on a baking sheet or dish and brush each generously with the garlic lemon butter.
- Roast lobster tails for 12 to 15 minutes until the meat is opaque and slightly firm.
- Halfway through cooking, baste lobster tails again with any remaining garlic lemon butter.
- Remove from oven, spoon extra garlic lemon butter over the lobster, garnish with chopped parsley, and serve with lemon wedges.
Notes
- Do not overcook lobster to avoid rubbery texture.
- Paprika adds color without overpowering flavor.
- Serve with rice pilaf, roasted asparagus, or garlic bread.
- Reserve leftover garlic lemon butter for dipping.