Introduction

This Lobster Tail Recipe with Garlic Lemon Butter is a simple yet elegant dish perfect for special occasions or a luxurious weeknight treat. The tender lobster meat is infused with fresh herbs, garlic, and citrusy lemon, then broiled to perfection.

The image shows four lobster tails arranged close together on a white marbled surface. Each lobster tail has a bright orange-red shell base with large, white chunks of lobster meat resting on top. The lobster meat looks moist and tender with a creamy texture, drizzled with green herb sauce, and sprinkled with small pieces of fresh parsley. The shells beneath the meat show distinct dark orange segments and a slightly rough surface, adding texture to the dish. The lighting highlights the vibrant colors and fresh look of the lobster tails. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 lobster tails (5 to 6 oz each)
1 Tbsp fresh parsley (very finely chopped, plus more for garnish)
2 garlic cloves (pressed)
1 tsp dijon mustard
1/4 tsp fine sea salt
1/8 tsp freshly cracked black pepper
1 1/2 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
4 Tbsp unsalted butter (divided)

Instructions

Step 1: Prepare the lobster tails by cutting through the top shell with kitchen scissors, stopping at the base and snipping through the top portion of the meat as you go.
Step 2: Flip the tail to the back side and crack the ribs in the center to help open the shell.
Step 3: Carefully open the shell using thumbs and fingers, loosen the meat from the shell, and remove the vein if present. Lift the meat while keeping it attached at the base. Press the shell together and set the lobster meat over the top so most of the meat sits above the shell.
Step 4: Preheat the oven to broil on high and position the rack in the upper third or center so the lobster meat will be about 6 inches from the heating element.
Step 5: Mix the marinade ingredients in a small bowl: parsley, pressed garlic, dijon mustard, sea salt, black pepper, olive oil, and lemon juice.
Step 6: Place the butterflied lobster tails in a roasting pan. Spoon the marinade evenly over each tail and dot with 1/2 Tbsp pieces of butter.
Step 7: Broil the lobster tails for 10-11 minutes or until the meat is opaque, white in the center, and reaches 145˚F on an instant-read thermometer. Transfer to a serving platter and garnish with parsley if desired.
Step 8: For the garlic lemon butter, drain the pan drippings into a small saucepan, add the remaining 2 Tbsp butter, bring to a simmer, then remove from heat. Pour the sauce over the lobster or serve it as a dipping sauce.

Tips & Variations

Use kitchen shears to make cutting the lobster shell easier and safer.
If you prefer, add a pinch of cayenne pepper to the marinade for a subtle kick.
Serve with steamed vegetables or crusty bread to soak up the flavorful garlic lemon butter.
For even quicker prep, use pre-cut lobster tails available at seafood markets.

Storage

Store leftover lobster tails in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave on low power to avoid overcooking. The garlic lemon butter can be stored separately and warmed before serving.

How to Serve

The image shows three lobster tails on a white plate with a white marbled texture background. Each lobster tail has three layers: the bottom layer is the bright orange lobster shell, followed by a thick white lobster meat layer on top. The meat is coated with a green herb butter sauce sprinkled with chopped green herbs. Two lemon halves placed on the side of the plate add a yellow contrast to the scene. The dish looks fresh and colorful with the mix of bright orange, white, green, and yellow. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails can be used. Thaw them overnight in the refrigerator for best results before preparing and cooking as directed.

How do I know when the lobster tails are fully cooked?

The lobster meat should be opaque and white, not translucent, and it should reach an internal temperature of 145˚F. Cooking times can vary slightly based on tail size, so using a thermometer is recommended for perfect doneness.