Artificial Flavors Free Lobster Tails with Garlic Butter
Few dishes feel as genuinely luxurious as perfectly broiled lobster tails, and this version delivers that restaurant-level experience with nothing but real, whole ingredients. The garlic butter comes together in minutes on the stovetop — just butter, fresh garlic, lemon juice, parsley, paprika, salt, and pepper — so you know exactly what's going into every bite. That matters more than it might seem, because many pre-made seafood sauces and flavored butters sneak in artificial flavor compounds that have no business being on something this good. The butterfly cut technique is the real secret here, exposing the meat so it broils evenly and soaks up that fragrant garlic butter in layers. Brushing twice during cooking — once before and once halfway through — means the flavor builds rather than just sitting on the surface. A final spoon of pan drippings right before serving ties everything together with a glossy, golden finish. Serve with lemon wedges and a little extra parsley, and this is the kind of meal that makes people think you spent hours in the kitchen.
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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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