Low FODMAP Lobster Tails with Drawn Butter
Lobster tails under the broiler are one of those meals that feel genuinely luxurious without requiring hours in the kitchen, and this version delivers every bit of that restaurant-worthy experience at home. The real star alongside the sweet, tender meat is the drawn butter — rich, silky, and brightened with fresh lemon juice and finely chopped chives for a finish that's anything but plain. Getting that classic garlic flavor into a gut-friendly dish is usually the tricky part, but garlic-infused oil does the job beautifully, bringing all the depth without the fructans that cause trouble. The butterfly cut isn't just for looks — it exposes the meat to the broiler's direct heat so you get that gorgeous, slightly caramelized exterior while the inside stays juicy and perfectly opaque. A quick baste halfway through keeps everything moist and helps the butter sauce cling to every curve of the tail. This recipe serves four, making it an impressive option for a dinner party or a special weeknight that deserves something a little extra. Squeeze a lemon wedge over the top right before eating and you'll wonder why you ever paid steakhouse prices for this.
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Learn more →Ingredients
4 servings
- 4 lobster tails (6–8 oz each), thawed if frozen
- 1 tbsp olive oil
- ½ tsp kosher salt
- ¼ tsp black pepper
- ¼ tsp sweet paprika
For the drawn butter
- ½ cup (1 stick) unsalted butter
- 2 tbsp garlic-infused oil
- 1 tbsp fresh lemon juice
- 1 tbsp fresh chives, finely chopped
For serving
- lemon wedges, for serving (optional)
- 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 rimmed baking sheet with foil.
- 2
Using kitchen shears, cut straight down the center of each lobster tail shell 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 broiling.
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