Hazelnut Free Lobster Tails with Garlic Butter
Few things feel as celebratory as a plate of perfectly broiled lobster tails, and this garlic butter version delivers serious restaurant energy with surprisingly straightforward technique. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct broiler heat, giving you that lightly golden, slightly caramelized surface while keeping the interior tender and juicy. The garlic butter comes together in minutes on the stovetop, with lemon juice, paprika, and fresh parsley rounding out the richness of the unsalted butter without overpowering the natural sweetness of the lobster. Brushing the tails twice — once before broiling and once halfway through — means every bite is deeply flavored and nothing dries out. For anyone navigating nut allergies, this recipe is refreshingly clean: it's built entirely on fresh shellfish, real butter, garlic, and herbs, with zero risk of hidden nut-based ingredients sneaking in. Serve straight from the oven with lemon wedges and a little extra parsley, and it looks like something you'd pay a lot of money for at 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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