Legume Free Lobster Tails with Garlic Butter
Few things feel as indulgent as a plate of perfectly broiled lobster tails, and this garlic butter version delivers that restaurant-quality experience right from your own kitchen. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to the broiler's direct heat, giving you that gorgeous golden top while keeping the inside tender and juicy. A quick pan of melted butter with fresh garlic, lemon juice, parsley, and a touch of paprika comes together in minutes and does double duty as both a baste and a finishing drizzle. For anyone navigating legume-free eating, this recipe is naturally in your corner — every single ingredient, from the lobster to the seasoned butter, is completely free of beans, lentils, peas, or any related derivatives. There's no need to scrutinize labels or swap anything out; it's clean and straightforward from start to finish. Serve with lemon wedges and a little extra parsley, and you've got a showstopper that looks far more complicated than it actually is.
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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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