Cashew Free Lobster Tails with Garlic Butter
Few things feel as indulgent as lobster tails straight from the broiler, and this garlic butter version delivers that restaurant-level experience right in your own kitchen. The butterfly cut is the real secret here — splitting the shell and lifting the meat on top exposes it to direct heat, giving you that gorgeous golden finish 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 refreshingly short and completely transparent, which makes it easy to confirm there are no hidden nut-based additions sneaking in the way they sometimes do with restaurant sauces or pre-seasoned seafood products. Everything comes together in one saucepan and one baking sheet, so cleanup is minimal even though the result looks genuinely impressive. Serve with extra lemon wedges and a little fresh parsley and you have a centerpiece dish that feels celebratory without requiring hours in the kitchen.
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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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