Barley Free Lobster Tails with Garlic Butter
Lobster tails broiled to golden perfection with a silky garlic butter sauce is the kind of dish that feels like a special-occasion splurge but comes together with surprisingly little effort. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct broiler heat, giving you that lightly caramelized top while keeping the inside tender and juicy. A quick pan sauce of butter, fresh garlic, lemon juice, parsley, and paprika gets brushed on twice during cooking, so every bite is deeply savory and bright at the same time. The ingredient list is naturally free of grains and grain-derived additives, which means no label-scanning or ingredient substitutions required — just clean, whole ingredients from start to finish. Serve straight from the oven with lemon wedges and a little extra parsley, and it looks like something you'd order at a waterfront 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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