Gluten Free Lobster Tails with Garlic Butter
Lobster tails broiled to golden perfection with a silky garlic butter sauce is the kind of dinner that feels like a special occasion even on a Tuesday. The butterfly cut technique exposes the meat so it cooks evenly under the broiler, picking up a gorgeous color while staying tender and juicy all the way through. Every single ingredient here is naturally free of gluten, so there's no need to swap anything out or stress over hidden additives — just pure, clean flavors from butter, garlic, lemon, and fresh parsley. The garlic butter gets built in a small saucepan with minced garlic cooked just until fragrant, then brightened with lemon juice and a touch of paprika for warmth and color. Brushing the tails twice — once before broiling and once halfway through — means every bite is deeply flavored and glistening. Serve straight from the oven with extra lemon wedges and a sprinkle of fresh parsley, and it looks like something you'd order at a high-end 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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