Gluten Free Garlic Butter Lobster Tails
Lobster tails feel like a special-occasion splurge, but this broiled version comes together in under 30 minutes and serves four without any complicated technique. The butterfly cut exposes the meat so it browns beautifully under the broiler while staying juicy and tender inside — it looks restaurant-worthy with very little effort. Every ingredient here is naturally free of gluten, so there's no need to swap anything out or scrutinize labels; it's just real, whole food doing all the heavy lifting. The garlic butter is the real star — unsalted butter, fresh minced garlic, lemon juice, lemon zest, smoked paprika, and chopped parsley come together into something deeply savory and bright at the same time. Basting halfway through the broil means the meat stays rich and glossy rather than drying out, and that reserved butter spooned over at the end is genuinely hard to resist. Squeeze a lemon wedge over everything right before serving and you've got a dish that tastes like it came from a waterfront restaurant. Whether it's a weeknight treat or a dinner party centerpiece, this one delivers every single time.
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Learn more →Ingredients
4 servings
- 4 lobster tails (6–8 oz each), thawed if frozen
- 1 tbsp olive oil
For the garlic butter
- 4 tbsp unsalted butter
- 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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