Cinnamon Free Lobster Tails with Garlic Butter
Lobster tails feel like a restaurant splurge, but broiling them at home is genuinely straightforward and the results are absolutely stunning. The butterfly cut is the secret weapon here — splitting and lifting the meat over the shell exposes it to direct heat so you get that gorgeous golden top while the inside stays tender and juicy. A quick garlic butter made with fresh lemon juice, paprika, and parsley gets brushed on twice during cooking, building layers of rich, bright flavor with every pass under the broiler. Because the seasoning is built entirely from scratch, there's no need to worry about spice blends or pre-made sauces that might sneak in unwanted ingredients. Every element on the ingredient list is clean and straightforward, so what you taste is pure, sweet lobster wrapped in garlicky, herby butter. Serve with extra lemon wedges and a little fresh parsley and you have a platter that looks like it took serious effort — even though your broiler did most of the heavy lifting.
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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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