Mustard Free Lobster Tails with Garlic Butter
Few things feel as celebratory as lobster tails hitting the table, and this garlic butter version delivers serious restaurant energy with surprisingly straightforward technique. 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 interior tender and juicy. A quick pan of melted butter with minced garlic, lemon juice, paprika, and fresh parsley comes together in minutes and gets brushed on twice during cooking, so every bite is deeply flavored all the way through. For anyone navigating condiment-heavy seafood recipes, this one is refreshingly clean — the ingredient list is short, familiar, and completely free of the spice blends and sauces where hidden mustard so often lurks. Broiling to an internal temperature of 140–145°F takes the guesswork out of doneness, and finishing with a spoonful of the pan drippings right before serving ties everything together beautifully. Lemon wedges on the side brighten the richness of the butter and make the whole plate feel polished without any extra effort.
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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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