Macadamia 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 that restaurant-level wow factor right from your own oven. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to the broiler's 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, so every bite is deeply savory and bright at the same time. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally clean — it's built entirely on shellfish, dairy, and fresh aromatics with zero nut-based ingredients anywhere in the process. No specialty swaps needed, no label-reading anxiety, just straightforward luxurious cooking. Serve with extra lemon wedges and a sprinkle of fresh parsley, and it looks as impressive as anything you'd order 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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