Lupin Free 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 experience right in your own kitchen. The butterfly cut is the real secret here — splitting the shell and lifting the meat on top exposes it to direct heat, giving you that gorgeous golden finish while keeping the inside tender and juicy. A quick pan sauce of melted butter, fresh garlic, lemon juice, parsley, and paprika gets brushed on twice during cooking, building layers of bright, savory flavor with every pass under the broiler. The ingredient list is refreshingly straightforward — fresh shellfish, real butter, aromatics — so there's nothing hidden to worry about, which makes this an easy win for anyone navigating ingredient sensitivities. Lupin, a legume sometimes used as a flour substitute or filler in processed sauces and seasonings, simply has no place in this recipe, and every component here is clean and easy to verify. Serve straight from the pan with lemon wedges and a little extra parsley, and it looks like something you'd pay serious 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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