Wheat Free Lobster Tails with Garlic Butter
Lobster tails are one of those showstopper dishes that feel far more intimidating than they actually are, and this garlic butter version delivers serious restaurant-level results right from your home broiler. 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 and perfectly opaque, tender flesh every time. Every ingredient in this recipe is naturally free of wheat, so there's no substituting or label-scanning required — just pure, clean flavors from butter, garlic, lemon, and fresh parsley. The garlic butter gets built in a small saucepan with paprika and a squeeze of lemon juice, creating a basting sauce that's rich, bright, and deeply savory. Brushing it on in two stages — before and halfway through broiling — means the meat stays incredibly moist and picks up layer after layer of flavor. Finished with a squeeze of lemon and a scatter of fresh parsley, this is the kind of meal that looks like you spent hours but comes together in under 20 minutes of active 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!