Tree Nut Free Lobster Tails with Garlic Butter
Few things feel as luxurious as lobster tails hitting the table, and this garlic butter version delivers that restaurant-level wow factor right from your own broiler. The butterfly cut is the real secret here — splitting and lifting the meat over the shell exposes it to direct heat, giving you that gorgeous golden top while keeping the inside tender and juicy. A quick pan sauce of butter, minced garlic, lemon juice, parsley, and paprika gets brushed on twice during cooking, so every bite is deeply savory and bright at the same time. The ingredient list is refreshingly straightforward — just fresh, simple components with zero hidden fillers or nut-based oils to worry about. Broiling at high heat means the whole thing comes together in under 15 minutes of actual cook time, making it surprisingly achievable for a weeknight splurge or a dinner party centerpiece. Finish with a squeeze of lemon and a scatter of fresh parsley, and you have a plate that looks like it took hours.
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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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