Ingredients
- 4 lobster tails, about 5–6 ounces each
- 4 tablespoons unsalted butter, melted
- 3 garlic cloves, finely minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1 tablespoon finely chopped fresh parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Lemon wedges, for serving
Execution
Prepare the Lobster Tails: Preheat the broiler to high and position an oven rack about 6 inches below the heating element. Using kitchen shears, cut lengthwise through the top of each lobster shell, stopping just before the tail fin.
Expose the Lobster Meat: Carefully spread the shell apart and loosen the lobster meat from the sides and bottom without completely detaching it at the tail. Lift the meat through the opening and rest it on top of the shell. Pat the exposed meat dry with paper towels.
Make the Garlic Butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, parsley, paprika, kosher salt, and black pepper. Stir until evenly blended.
Season the Lobster: Arrange the prepared lobster tails on a foil-lined baking sheet with the meat facing upward. Generously brush about two-thirds of the garlic butter mixture over the lobster meat, making sure some reaches into the cuts and crevices.
Broil the Lobster Tails: Place the baking sheet under the broiler and cook for about 6–9 minutes, depending on the size of the tails. Halfway through cooking, brush the lobster with some of the remaining garlic butter. The meat should turn opaque and white throughout, with lightly browned edges, and reach an internal temperature of about 135–140°F.
Finish with Garlic Butter: Remove the lobster tails from the oven as soon as they are cooked through. Brush them immediately with the remaining garlic butter so the warm meat absorbs the extra flavor.
Serve Immediately: Transfer the lobster tails to serving plates and serve hot with lemon wedges for squeezing over the top. Pair them with mashed potatoes, rice, roasted vegetables, pasta, or a crisp green salad for a complete meal.
Additional tips
- Avoid cutting through the lobster meat when opening the shells. Use shallow cuts with kitchen shears so the meat stays intact and presents neatly on top.
- Lobster cooks quickly, so begin checking smaller tails around the 6-minute mark. Overcooked lobster becomes firm and rubbery instead of tender.
- If your lobster tails are frozen, thaw them completely overnight in the refrigerator before preparing them for more even cooking.
- For a little heat, add a pinch of cayenne pepper or red pepper flakes to the garlic butter.
- Broiling gives the lobster lightly caramelized edges, but the prepared tails can also be baked at 425°F for roughly 10–12 minutes if you prefer gentler heat.
