Almond Free Lobster Tails with Garlic Butter
Lobster tails under the broiler feel like a restaurant-level splurge, but this garlic butter method makes the whole thing surprisingly approachable at home. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to direct heat, giving you that gorgeous golden top and perfectly opaque, tender flesh all the way through. A quick pan sauce of butter, fresh garlic, lemon juice, parsley, and paprika gets brushed on twice during broiling, so every bite is deeply savory and bright at the same time. The ingredient list is refreshingly short and completely free of nuts or nut-derived oils, so there's no label-reading stress — just clean, luxurious flavors from start to finish. Serve straight from the oven with lemon wedges and a little extra parsley, and it looks like something you'd pay a lot of money for at a seafood restaurant.
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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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