Ginger Free Lobster Tails with Garlic Butter
Lobster tails feel like a restaurant splurge, but broiling them at home is genuinely one of the most rewarding things you can do on a weeknight or special occasion. 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 simple garlic butter made with minced garlic, lemon juice, parsley, and paprika gets brushed on twice during cooking, so every bite is rich, bright, and deeply savory. Because the ingredient list is clean and straightforward, there's no need to scan labels or worry about hidden spice blends that might contain unwanted additions — what you see is exactly what goes into the dish. The whole thing comes together in one pan with minimal cleanup, which feels almost unfair given how impressive it looks on the table. Finish with a squeeze of fresh lemon and a scatter of parsley, and you've got a plate that looks like it took far more effort than it did.
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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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