BHA & BHT Free Lobster Tails with Garlic Butter
Lobster tails feel like a restaurant splurge, but broiling them at home is genuinely one of the most rewarding things you can do on a weeknight or special occasion. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct heat, giving you that lightly golden, slightly caramelized surface with a tender, juicy interior. A quick garlic butter made from scratch with fresh lemon juice, parsley, and paprika gets brushed on twice during cooking, building layers of bright, savory flavor with every pass under the broiler. Because everything in this dish is made from whole, recognizable ingredients — real butter, fresh garlic, herbs straight from the bunch — there are none of the synthetic preservatives that sneak into packaged sauces and flavored butters at the store. That matters more than people realize, since BHA and BHT show up in a surprising number of pre-made condiments and seasoning blends. Here, you control every single thing that goes into the pan. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have something that looks genuinely stunning on the table.
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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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