Oats Free Lobster Tails with Garlic Butter
Few dishes feel as genuinely celebratory as lobster tails pulled straight from the broiler, glistening with golden garlic butter and smelling like a high-end restaurant kitchen. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to direct heat, giving you that lightly golden top and perfectly opaque interior without any guesswork. A quick garlic butter built with fresh lemon juice, paprika, and parsley gets brushed on twice during cooking, so every bite is layered with bright, savory flavor all the way through. For anyone navigating grain sensitivities, this recipe is naturally a safe bet — it's built entirely on shellfish, butter, garlic, and fresh herbs, with zero hidden fillers or coatings to worry about. The broiler does the heavy lifting in under fifteen minutes, making this feel far more impressive than the effort involved. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have a platter that looks like it took all evening.
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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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