Celery Free Lobster Tails with Garlic Butter
Few things feel as luxurious as lobster tails on a weeknight, and this broiled version delivers that restaurant-worthy experience with surprisingly little effort. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct broiler heat, giving you that lightly golden, beautifully caramelized surface without overcooking the inside. A quick garlic butter made with minced garlic, lemon juice, paprika, and fresh parsley gets brushed on twice during cooking, so every bite is rich, fragrant, and deeply savory. The whole thing comes together in one pan with no complicated techniques and no ingredients that could sneak in unwanted extras. For anyone navigating food sensitivities, this recipe is refreshingly straightforward — every component is clearly listed and easy to verify, with no hidden fillers or pre-made sauces to second-guess. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a dish that looks like it took far more work than it did.
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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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