Peanut Free Lobster Tails with Garlic Butter
Lobster tails feel like a restaurant-level splurge, but this broiled version brings that same elegance straight to your kitchen with minimal effort. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct heat, giving you that gorgeous golden finish and perfectly opaque, tender lobster every time. A quick garlic butter made with fresh lemon juice, parsley, and a touch of paprika gets brushed on in two rounds, so every bite is deeply savory and bright. The whole thing comes together in one saucepan and one baking sheet, which means less cleanup and more time enjoying the result. For anyone navigating peanut allergies, this recipe is naturally worry-free — every ingredient is straightforward, with no sauces, marinades, or packaged blends that could hide unexpected allergens. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have a showstopper dish that looks far more complicated than it actually is.
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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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