Lobster Tails
This Lobster Tails Recipe is quick, comforting, and indulgent — a perfect dish for special occasions or a cozy night in.
Ingredients
Main Ingredients
- 4 pieces lobster tails (6 to 8 ounces each) fresh or thawed if frozen
- 4 tablespoons unsalted butter, melted for richness and glossy finish
- 2 tablespoons olive oil helps crisp the shell
- 2 cloves garlic, minced aromatic and comforting
- 1 tablespoon lemon juice brightens the sweet lobster meat
- 1 teaspoon smoked paprika optional, for gentle smokiness
- to taste Salt and freshly ground black pepper
- Chopped parsley, for garnish fresh and herbaceous
Instructions
Preparation
- Using kitchen shears, cut down the top center of the shell to the tail fan and gently pry the shell open.
- Lift the meat free from the shell but leave it attached at the base so it sits over the shell for presentation.
- Pat dry with paper towels.
Make the Butter Mixture
- In a small bowl, whisk melted butter, olive oil, minced garlic, lemon juice, smoked paprika, salt, and pepper.
Brush and Season
- Spoon half the mixture under the lobster meat and brush the tops generously.
- Place tails on a baking sheet lined with foil for easy cleanup.
Cook
- For baking, preheat the oven to 425°F (220°C) and cook for 8 to 12 minutes until the meat is opaque and firm to the touch.
- For broiling, place under the broiler 4 to 6 inches from the heat source for about 6 minutes, watching closely to avoid overcooking.
Finish and Serve
- Remove from heat and brush with remaining buttery sauce.
- Sprinkle with chopped parsley and an extra squeeze of lemon.
- Serve immediately with extra sauce on the side for dipping.
Notes
Substitutions include using ghee instead of butter for a nutty flavor and higher heat tolerance.