Walnut 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 butterfly cut is the real secret here — splitting the shell and resting the meat on top exposes it to direct heat, giving you that gorgeous golden finish while keeping the inside tender and juicy. A quick pan of melted butter with minced garlic, lemon juice, paprika, and fresh parsley comes together in minutes and does double duty as both a basting sauce and a finishing drizzle. Brushing the tails halfway through broiling locks in flavor and keeps the meat from drying out, so every bite is rich and succulent. The ingredient list is refreshingly short and straightforward — just fresh, clean components with no hidden sauces or seasoning blends to second-guess. Finished with a squeeze of lemon and a scatter of fresh parsley, this is the kind of dish that looks wildly impressive but is genuinely approachable for a weeknight splurge or a special occasion dinner.
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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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