Carrageenan Free Lobster Tails with Garlic Butter
Lobster tails broiled to golden perfection with a silky garlic butter sauce is the kind of showstopper meal that feels restaurant-worthy but comes together in your own kitchen. The butterfly cut technique exposes the meat so it cooks evenly under the broiler, developing that gorgeous lightly golden top while staying tender and juicy inside. Every ingredient here is clean and straightforward — real butter, fresh garlic, lemon juice, parsley, and paprika — so there's no need to scrutinize labels for hidden additives or thickeners that can sneak into pre-made sauces and marinades. That matters more than people realize, since carrageenan turns up in a surprising number of dairy-based and processed products used in cooking. Here, the garlic butter is made entirely from scratch in a single small saucepan, giving you full control over what goes into the dish. The result is rich, bright, and deeply savory — perfect served straight from the broiler with a squeeze of fresh lemon and a scattering of parsley.
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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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