Anti Inflammatory Gluten Free Garlic Butter Lobster Tails

Total time22 min

Prep time10 min

Cook time12 min

Anti Inflammatory Gluten Free Garlic Butter Lobster Tails

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Ingredients

4 servings

4 lobster tails (6–8 oz each), thawed if frozen
Wild Caught Lobster Tail 4-6 oz (1 Lobster Tail)Lobster Tail Raw 3 Oz Previously Frozen 1 Count - Each Frozen Raw Lobster Tail 3 Oz - 1 Ct - Each Grab & Go Local Gulf of Maine Lobster Tail Seamazz North Atlantic Lobster Meat
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1 tbsp olive oil

For the garlic butter

4 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
4 cloves garlic, finely minced
1 tbsp fresh lemon juice
1 tsp lemon zest
1 tbsp fresh parsley, finely chopped
½ tsp smoked paprika
¼ tsp salt
¼ tsp black pepper

For serving

lemon wedges, for serving
fresh parsley, chopped, for serving (optional)

Instructions

1
Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
2
Using kitchen shears, cut straight down the center of the top shell of each lobster tail from the open end to just before the tail fan. Use your thumbs to gently spread the shell apart and lift the meat up and over the shell, resting it on top while keeping it attached at the base — this is the butterfly cut that exposes the meat for even browning. Brush the exposed meat lightly with olive oil and arrange the tails on the prepared baking sheet.

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