Turmeric Free Lobster Tails with Garlic Butter
Lobster tails feel like a restaurant splurge, but broiling them at home delivers that same sweet, tender meat with almost no effort. The butterfly cut is the real secret here — splitting the shell and lifting the meat on top exposes it to direct heat, giving you that lightly golden, slightly caramelized surface while keeping the inside juicy and perfectly opaque. A quick garlic butter made with fresh lemon juice, parsley, and a touch of paprika gets brushed on twice during broiling, so every bite is rich and deeply savory. The paprika adds a gentle warmth and gorgeous color without any of the earthy, bitter notes that turmeric can sometimes introduce — making this a clean, vibrant sauce that lets the lobster shine. Finishing with a squeeze of lemon and a scatter of fresh parsley keeps things bright and balanced. This is the kind of dish that looks wildly impressive on a platter but comes together in under 15 minutes once your broiler is hot.
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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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