Coconut Free Lobster Tails with Garlic Butter
Few things feel as luxurious as lobster tails on a weeknight, and this broiled version delivers that restaurant-level wow factor with a surprisingly short ingredient list. The butterfly cut is the real secret here — splitting the shell and lifting the meat on top exposes it to direct broiler heat, giving you that gorgeous golden finish and perfectly opaque texture all the way through. A quick garlic butter made with unsalted butter, fresh lemon juice, paprika, and parsley gets brushed on twice during cooking, so every bite is rich, bright, and deeply savory. Because the entire recipe is built around straightforward, whole ingredients, there's nothing hidden to worry about — no sneaky oils, no tropical additives, just clean, simple cooking. The broiler does the heavy lifting in under fifteen minutes, making this an impressive dish that doesn't demand hours in the kitchen. Finish with a squeeze of lemon and a scatter of fresh parsley, and you've got a plate that looks like it came straight out of a seafood 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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