Paraben Free Lobster Tails with Garlic Butter
Few things feel as indulgent as a plate of perfectly broiled lobster tails, and this recipe delivers that restaurant-level experience right from your own kitchen. 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 simple garlic butter made from scratch with fresh garlic, lemon juice, parsley, and paprika gets brushed on twice during cooking, building layers of bright, savory flavor with every pass. Because everything in this dish is built from whole, recognizable ingredients — real butter, fresh herbs, citrus — you never have to second-guess what's actually going into your meal the way you might with a jarred sauce or seasoning blend. Parabens are synthetic preservatives that sneak into processed and packaged foods, so cooking from scratch like this is one of the most effective ways to keep them off your plate entirely. The result is a showstopper that looks impressive enough for a special occasion but comes together with surprisingly straightforward steps. Finish with a squeeze of fresh lemon and a scatter of parsley, and dinner is genuinely something to celebrate.
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!