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GARLIC BUTTER LOBSTER TAILS (Baked & Broiled)

Luxurious and easy, these butterflied cold water lobster tails are baked to perfection and drenched in a savory, aromatic garlic, lemon, and smoked paprika butter sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Main Course
Cuisine American, Seafood
Servings 4 servings
Calories 400 kcal

Equipment

  • Kitchen Shears
  • Baking sheet
  • Small saucepan
  • Instant-Read Thermometer

Ingredients
  

For the Lobster Tails

  • 4 large cold water lobster tails about 4 to 6 ounces each
  • 1 teaspoon coarse salt divided between seasoning and sauce
  • 1/2 teaspoon black pepper divided between seasoning and sauce
  • 1 large lemon for garnish and serving

For the Garlic Butter Sauce

  • 1/2 cup unsalted butter 1 stick
  • 4 cloves fresh garlic finely minced
  • 1 teaspoon smoked paprika for color and flavor
  • 1 tablespoon fresh parsley finely chopped, plus extra for garnish
  • 1 tablespoon lemon juice freshly squeezed
  • pinch cayenne pepper optional, for a slight kick

Instructions
 

1. Prepare the Lobster Tails (Butterflying Method)

  • Preheat your oven to 400°F (200°C). Line a standard baking sheet with parchment paper or aluminum foil for easy cleanup.
  • Using sharp kitchen shears, carefully cut down the center of the hard top shell of each lobster tail, starting at the end closest to the body and stopping right before the fan portion of the tail. Do not cut through the underside meat.
  • Use your fingers to gently open the shell where you cut. Carefully pull the raw lobster meat up through the opening you created, lifting it completely out of the shell, but leaving the very end of the meat attached just above the fan tail. Gently place the raw meat on top of the cut shell, creating a 'boat' or butterfly presentation.
  • Rinse the exposed meat under cold water and pat it thoroughly dry with a paper towel. Place the prepared tails onto the lined baking sheet.

2. Prepare the Garlic Butter Sauce

  • In a small saucepan, melt the ½ cup of unsalted butter over low heat.
  • Once the butter is melted, add the finely minced garlic. Sauté the garlic for about 1 to 2 minutes until it becomes fragrant, ensuring it does not brown or burn.
  • Remove the saucepan from the heat. Stir in the smoked paprika, remaining salt and pepper, chopped parsley, lemon juice, and optional pinch of cayenne pepper. Mix well until everything is fully incorporated.

3. Bake and Serve

  • Brush the exposed lobster meat heavily with approximately half of the prepared garlic butter mixture. Ensure the top of the meat is well coated.
  • Place the baking sheet into the preheated 400°F (200°C) oven. Bake for 12 to 15 minutes. The lobster meat is done when it turns opaque white and feels firm to the touch.
  • Optional Broil Finish: For a slightly browned, caramelized top, switch the oven to the broiler setting (High). Place the baking sheet back into the oven (about 6 inches away from the heating element) and broil for 1 to 2 minutes, watching constantly to prevent burning.
  • Remove the lobster tails from the oven and let them rest on the baking sheet for 2 minutes. Generously drizzle the remaining warm garlic butter mixture over the cooked lobster meat. Garnish with extra fresh chopped parsley and serve immediately with fresh lemon wedges on the side.

Notes

Ensure you do not overcook the lobster; the internal temperature should not exceed 145°F (63°C) to keep the meat tender. If the lobster tails are smaller (around 3-4 ounces), reduce the baking time to 10-12 minutes. For a deeper flavor, use unsalted butter and add a pinch of salt to the sauce.
Keyword easy, garlic butter, lobster, quick, seafood