Chicken Free Lobster Tails with Garlic Butter
Lobster tails broiled under high heat and basted in garlicky, lemony butter is the kind of dish that feels like a special occasion even on a Tuesday night. 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 garlic butter made with fresh parsley, paprika, and a squeeze of lemon ties everything together in a way that's simple but genuinely impressive. Since this recipe is built entirely around shellfish and pantry staples, there's no poultry anywhere in sight — not in the sauce, not in the seasoning, not hiding in a stock or broth. That makes it a naturally clean choice for anyone avoiding chicken or other bird-based ingredients without having to audit a single label. Serve it straight from the pan with lemon wedges and a little extra parsley, and it looks like something you'd order at a waterfront restaurant.
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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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