Eggless Lobster Tails with Garlic Butter
Lobster tails feel like a restaurant splurge, but broiling them at home delivers that same sweet, tender meat with a fraction of the effort. The butterfly cut is the real secret here — splitting the shell and lifting the meat on top exposes it to direct heat so it cooks evenly and picks up a gorgeous golden color. A quick garlic butter made with minced garlic, lemon juice, paprika, and fresh parsley gets brushed on twice during broiling, building layers of rich, bright flavor in every bite. Because the entire dish comes together with butter, aromatics, and fresh herbs, there are no hidden egg-based sauces or emulsifiers to worry about — just clean, luxurious ingredients doing exactly what they should. Watching the internal temperature reach 140–145°F ensures the meat stays juicy rather than rubbery, which is the difference between a good lobster tail and a great one. Finish with a squeeze of lemon and a scatter of fresh parsley, and this is genuinely dinner-party-worthy food that comes together faster than most people expect.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!