Few things feel as indulgent as a perfectly broiled lobster tail, and this garlic butter version delivers that restaurant-level experience right from your own kitchen. The butterfly cut exposes the meat so it cooks evenly under the broiler, turning opaque and lightly golden while staying tender and juicy throughout. The garlic butter is built from just a handful of clean ingredients — unsalted butter, fresh garlic, lemon juice, parsley, and paprika — with no added sugars, starches, or fillers that can sneak into store-bought sauces and marinades. That simplicity is exactly what makes this dish such a natural fit for anyone managing yeast overgrowth through diet, since every component is straightforward and easy to verify. A squeeze of fresh lemon at the end brightens the richness of the butter without tipping into anything problematic. This is the kind of meal that feels like a genuine treat, proving that eating with intention does not have to mean eating without pleasure.
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Position an oven rack about 6 inches from the broiler element and preheat the broiler to high. Line a baking sheet with foil.
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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