Pork Free Lobster Tails with Garlic Butter
Few things feel as celebratory as a plate of perfectly broiled lobster tails, and this garlic butter version delivers serious restaurant-level results from your own kitchen. The butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct broiler heat, giving you that gorgeous golden finish 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 cooking, so every bite is deeply savory and bright at the same time. Because the ingredient list is clean and straightforward — shellfish, butter, aromatics, and citrus — there's nothing hidden to worry about, and the whole dish comes together with just a handful of fresh components. Broiling to an internal temperature of 140–145°F takes the guesswork out of doneness, so you're not left wondering if the meat is cooked through. Serve with extra lemon wedges and a little chopped parsley, and this becomes the kind of meal that looks far more impressive than the effort it actually takes.
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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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