Seed Oil Free Lobster Tails with Garlic Butter
Few things feel as indulgent as lobster tails straight from the broiler, and this garlic butter version delivers that restaurant-level experience right in your own kitchen. The ingredient list is refreshingly short — real unsalted butter, fresh garlic, lemon juice, parsley, and paprika — which means there's no canola, soybean, or sunflower oil hiding anywhere in the dish. That matters more than you'd think, because a lot of prepared seafood sauces and restaurant finishing butters quietly rely on refined oils as a base. Here, pure butter does all the heavy lifting, and the result is rich, glossy, and deeply savory in a way that processed oils simply can't replicate. The butterfly cut technique is the secret to even cooking — it exposes the meat so the broiler can work quickly and efficiently, giving you that lightly golden top and perfectly opaque interior without drying anything out. A brush of garlic butter halfway through broiling keeps every bite moist and packed with flavor. Finish with a squeeze of fresh lemon and a scatter of parsley, and this is genuinely one of the most impressive meals you can put on the table with so little effort.
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!