Red Meat Allergy Friendly Lobster Tails with Garlic Butter

Total time27 min

Prep time15 min

Cook time12 min

Red Meat Allergy Friendly Lobster Tails with Garlic Butter

Lobster tails broiled to golden perfection and finished with a bright, garlicky butter sauce are about as indulgent as weeknight cooking gets. The butterfly cut technique exposes the meat so it cooks evenly under the broiler, developing a lightly golden top while staying tender and juicy all the way through. A quick pan sauce of melted butter, fresh garlic, lemon juice, parsley, and paprika comes together in minutes and does double duty — half goes on before broiling, the rest gets brushed on halfway through for layered flavor. Since the whole dish is built around shellfish, fresh aromatics, and simple dairy, there's nothing here to worry about for anyone avoiding red meat or mammalian proteins. Finishing with a squeeze of lemon and a scatter of fresh parsley keeps things bright and restaurant-worthy without any extra effort. Serve straight from the platter with the pan drippings spooned over the top, and it genuinely feels like a special occasion meal.

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Ingredients

4 servings

4 lobster tails (6–8 oz each), thawed if frozen
Wild Caught Lobster Tail 4-6 oz (1 Lobster Tail)Lobster Tail Raw 3 Oz Previously Frozen 1 Count - Each Frozen Raw Lobster Tail 3 Oz - 1 Ct - Each Grab & Go Local Gulf of Maine Lobster Tail Seamazz North Atlantic Lobster Meat
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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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