Pecan Free Lobster Tails with Garlic Butter
Lobster tails under the broiler are one of those restaurant-level meals that are secretly very achievable at home, and this garlic butter version delivers serious wow factor with minimal fuss. The butterfly cut is the real trick here — splitting and lifting the meat over the shell exposes it to direct heat, giving you that gorgeous golden top while keeping the inside tender and juicy. A quick pan sauce of butter, fresh garlic, lemon juice, parsley, and paprika gets brushed on twice during broiling, building layers of rich, bright flavor in every bite. Because the ingredient list is straightforward and entirely nut-free by nature, there's no need to scrutinize labels or worry about cross-contact from sneaky add-ins. This is the kind of dish that looks like you spent hours but comes together in under 20 minutes of active cooking. Serve it straight from the oven with lemon wedges and a little extra parsley, and it's genuinely hard to believe it came out of your own kitchen.
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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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