Lactose Free Lobster Tails with Garlic Butter
Lobster tails feel like a restaurant-level splurge, but broiling them at home is genuinely straightforward and the results are absolutely stunning. The butterfly cut is the secret weapon here — splitting the shell and resting the meat on top exposes it to direct heat so you get that gorgeous golden finish without any rubbery texture. Butter is the one ingredient that often trips people up on a dairy-sensitive diet, but unsalted butter is naturally free of lactose, making this rich, glossy garlic sauce completely safe to enjoy without substitutions or compromise. The sauce itself comes together in minutes: fragrant sautéed garlic, a bright hit of lemon juice, fresh parsley, and a touch of paprika that adds just enough warmth and color. Brushing the tails twice during broiling — once before and once halfway through — keeps the meat basted and deeply flavorful all the way to the center. A quick check with an instant-read thermometer takes the guesswork out of doneness, so every tail comes off the pan perfectly opaque and juicy. Finish with a squeeze of lemon and a scatter of fresh parsley, and this is the kind of dish that makes a weeknight feel like a genuine occasion.
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!