Mushroom Free Lobster Tails with Garlic Butter
Few things feel as celebratory as a perfectly broiled lobster tail, and this garlic butter version delivers that restaurant-level experience right from your own oven. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to direct broiler heat, giving you that gorgeous golden top while keeping the inside tender and juicy. A quick pan of melted butter, minced garlic, lemon juice, paprika, and fresh parsley comes together in minutes and gets brushed on twice during cooking, so every bite is deeply savory and bright. Because the ingredient list is clean and straightforward — just lobster, butter, garlic, and a handful of pantry staples — there's no need to scan labels or worry about hidden fungi lurking in a sauce or seasoning blend. The whole dish is naturally free of anything fungal without any substitutions or workarounds required. Serve it 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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