Garlic Butter Baked Lobster Tails
Prep Time: 15 minutes
Cook Time: 12–15 minutes
Servings: 2
Ingredients
- 2 lobster tails
- 4 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1 tbsp fresh lemon juice
- ½ tsp paprika
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes, optional
- 2 tbsp fresh parsley, finely chopped
- 2 tbsp grated Parmesan cheese, optional
- Lemon wedges, for serving
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet or baking dish with parchment paper or lightly grease it.
- Using kitchen shears, carefully cut down the center of the top shell of each lobster tail. Stop before reaching the tail fin.
- Gently loosen the lobster meat from the shell with your fingers. Lift the meat upward and rest it on top of the shell while keeping it attached at the base.
- Pat the lobster meat dry with paper towels. Season lightly with salt, black pepper, and paprika.
- In a small bowl, combine the melted butter, minced garlic, lemon juice, and red pepper flakes if using.
- Brush a generous amount of the garlic butter over the lobster meat, making sure some of the butter runs between the meat and shell.
- Place the lobster tails on the prepared baking dish and bake for about 10–12 minutes, depending on their size.
- Remove the lobster tails from the oven. Brush them again with garlic butter and sprinkle Parmesan cheese over the top if desired.
- Broil for 1–2 minutes until the surface becomes lightly golden and slightly caramelized. Watch closely so the garlic and cheese do not burn.
- Sprinkle generously with fresh chopped parsley and spoon any remaining warm garlic butter around the lobster tails.
- Serve immediately with fresh lemon wedges and extra garlic butter for dipping.
Tips
Do not overcook lobster because the meat can quickly become tough and rubbery. The lobster is ready when the flesh turns opaque and reaches about 140–145°F (60–63°C) internally.
For an extra creamy-looking finish similar to the picture, mix 1 tablespoon mayonnaise with 2 tablespoons Parmesan and 1 tablespoon melted garlic butter, spread a thin layer over the cooked lobster, and broil briefly until golden.
Storage
Store leftover cooked lobster in an airtight container in the refrigerator for up to 2 days. Reheat gently with a little butter to prevent the meat from drying out.
