Beef 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 even on a Tuesday. The butterfly cut technique exposes the meat so it cooks evenly under the broiler, picking up a gorgeous color while staying tender and juicy inside. A quick pan of melted butter with fresh garlic, lemon juice, parsley, and paprika comes together in minutes and does double duty — half goes on before broiling, half gets brushed on halfway through for maximum flavor. Since this recipe is built entirely around seafood, fresh aromatics, and simple pantry staples, there's no need to navigate any beef-based ingredients or hidden meat additions that can sometimes sneak into restaurant-style butter sauces. The result is rich, bright, and deeply satisfying — the kind of plate you'd happily pay a lot for at a waterfront restaurant. Serve it straight from the oven with lemon wedges and a little extra parsley, and it's honestly hard to believe how little effort went into something this impressive.
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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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