Pescatarian 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 quick garlic butter made with fresh lemon juice, parsley, and a touch of paprika gets brushed on twice during cooking, building layers of bright, savory flavor with every pass under the broiler. Since the entire dish is built around fresh seafood and simple pantry staples, there are no hidden meat-based stocks or ambiguous ingredients to second-guess. The whole process is surprisingly straightforward, making this an impressive option for a dinner party or a special weeknight treat. Serve with extra lemon wedges and a sprinkle of fresh parsley, and you have a centerpiece 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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