Rice Free Lobster Tails with Garlic Butter
Lobster tails broiled in garlic butter are the kind of showstopper that feels like a restaurant splurge but comes together entirely in 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 lightly golden, caramelized top while keeping the inside tender and juicy. A quick pan sauce of butter, fresh garlic, lemon juice, paprika, and parsley gets brushed on twice during cooking, building layers of rich, bright flavor with every pass under the broiler. Since the whole dish is built around fresh seafood, real butter, and aromatics, there's nothing hidden to worry about — no fillers, no grains, no sneaky starches. It's naturally free of rice and rice-derived ingredients without any substitutions required, which makes it an effortless fit for anyone navigating that restriction. Serve straight from the pan with lemon wedges and a little extra parsley, and it looks every bit as impressive as it tastes.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!