Chestnut Free Lobster Tails with Garlic Butter
Lobster tails broiled to golden perfection with a garlicky, lemony butter sauce is the kind of meal that feels like a special occasion even on a Tuesday night. The butterfly cut technique exposes the meat so it cooks evenly under the broiler, developing that lightly caramelized top while staying tender and juicy all the way through. A quick pan sauce of melted butter, fresh garlic, lemon juice, parsley, and paprika gets brushed on twice — once before broiling and once halfway through — so every bite is deeply flavored. For anyone navigating tree nut allergies or sensitivities, shellfish dishes like this one can sometimes feel risky when dining out due to shared prep surfaces and mystery sauces, but cooking at home with these straightforward ingredients puts you fully in control. There are no hidden components here, just clean, whole ingredients that let the lobster shine. Finish with a squeeze of fresh lemon and a scatter of parsley, and you have a restaurant-worthy plate that comes together with very little fuss.
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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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