Low Sugar Lobster Tails with Garlic Butter
Lobster tails feel like a splurge, but this broiled preparation is genuinely one of the most straightforward ways to pull off a restaurant-quality dinner at home. The butterfly cut exposes the meat so it cooks evenly under the broiler, picking up a gorgeous golden color while staying tender and juicy inside. Every bit of flavor here comes from real, whole ingredients — butter, fresh garlic, lemon juice, parsley, and a touch of paprika — with absolutely nothing sweet added to the mix. That matters more than you might think, because many store-bought seafood sauces and seasoned butters sneak in honey, sugar, or sweet glazes that can throw off the clean, savory profile you want with shellfish. This garlic butter is pure and bright, letting the natural sweetness of the lobster itself do all the work. Serve it straight from the oven with lemon wedges and you have a dish that feels genuinely celebratory without a single unnecessary ingredient.
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Learn more →Ingredients
4 servings
- 4 lobster tails (6–8 oz each), thawed if frozen
For the garlic butter
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp fresh parsley, finely chopped
- ½ tsp paprika
- ½ 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 broiling.
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