Sesame Free Lobster Tails with Garlic Butter
Few things feel as luxurious as a perfectly broiled lobster tail, and this garlic butter version delivers that restaurant-quality 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, paprika, and parsley gets brushed on twice during cooking, so every bite is deeply savory and bright at the same time. For anyone navigating sesame allergies or sensitivities, this recipe is a genuinely clean option — the ingredient list is short, familiar, and free of any hidden sauces or blends that might sneak in unwanted allergens. Store-bought seafood sauces and compound butters are common culprits for cross-contamination, so making your own garlic butter from scratch here is both smarter and honestly more delicious. Serve with extra lemon wedges and a little fresh parsley, and you have a showstopper plate that looks far more complicated than it actually is.
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!