Nutmeg Free Lobster Tails with Garlic Butter
Few things feel as luxurious as lobster tails hitting the table, and this garlic butter version delivers that restaurant-worthy experience right from your own broiler. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to direct heat so it cooks evenly and picks up that gorgeous golden color on top. A quick garlic butter made with fresh lemon juice, paprika, and parsley gets brushed on twice during broiling, building layers of bright, savory flavor into every bite. Many classic lobster and seafood recipes sneak in warm spices that can be a problem for those avoiding nutmeg, but this one keeps things clean and straightforward — every ingredient is right there in plain sight. The result is tender, opaque meat with a richness that feels indulgent without being heavy. Serve it straight from the pan with lemon wedges and a little extra parsley, and it looks like something you'd pay a lot of money for at a waterfront restaurant.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!