Vegetarian Lobster Tails with Drawn Butter

Total time27 min

Prep time15 min

Cook time12 min

Vegetarian Lobster Tails with Drawn Butter

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!