Gut Friendly Lobster Tails with Garlic Butter
Few things feel as indulgent as lobster tails straight from the broiler, and this garlic butter version delivers that restaurant-level payoff 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 heat, so you get that gorgeous golden finish without overcooking the delicate flesh underneath. A simple pan sauce of butter, fresh garlic, lemon juice, parsley, and paprika keeps things clean and bright, with no heavy cream or processed additives that can be rough on a sensitive gut. Garlic cooked gently until just fragrant — not browned — gives you all the flavor with a softer, more digestible result. Lobster itself is a lean, high-quality protein that sits well when prepared simply like this, and every ingredient here is whole and easy to recognize. Serve it straight off the baking sheet with fresh lemon wedges and you have a meal that feels genuinely celebratory without any of the digestive regret that richer preparations can bring.
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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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