Baked Lobster Tails with Garlic Butter

This simple, elegant recipe highlights the sweet, delicate flavor of lobster with a rich garlic butter sauce. Perfect for a special occasion or a luxurious dinner at home.

Ingredients

For the lobster tails:

• 4 lobster tails (6-8 oz each), thawed if frozen

• 2 tablespoons olive oil or melted butter

• Salt and freshly ground black pepper

• 1 lemon, cut into wedges

• Fresh parsley or chives, chopped (for garnish)

For the garlic butter sauce:

• ½ cup (1 stick) unsalted butter

• 4-5 garlic cloves, minced

• 1 teaspoon fresh lemon juice

• ½ teaspoon smoked paprika (optional)

• ¼ teaspoon cayenne pepper or red pepper flakes (optional)

• 2 tablespoons chopped fresh parsley

• Salt to taste

Instructions

1. Prepare the Lobster Tails

1. Preheat oven to 425°F (220°C). Line a baking dish or sheet pan with parchment paper or foil.

2. Butterfly the tails: Using kitchen shears, cut through the top shell lengthwise down the center, stopping at the tail fin. Be careful not to cut through the bottom shell.

3. Open the shell: Gently pry the shell apart and loosen the meat, keeping it attached at the base. Lift the meat upward, resting it on top of the split shell (this is called the “piggyback” method).

4. Season: Brush the exposed meat with olive oil or melted butter. Season lightly with salt and pepper.

2. Make the Garlic Butter Sauce

1. In a small saucepan over medium-low heat, melt the butter.

2. Add minced garlic and cook for 1-2 minutes until fragrant but not browned.

3. Remove from heat and stir in lemon juice, paprika, cayenne (if using), parsley, and salt. Set aside.

3. Bake the Lobster

1. First bake: Place lobster tails in the prepared dish. Bake for 8-10 minutes (for 6 oz tails) or 10-12 minutes (for 8 oz tails).

2. Add butter: Remove from oven and spoon half of the garlic butter sauce generously over each tail.

3. Finish baking: Return to oven for another 3-5 minutes, or until the meat is opaque, firm to the touch, and registers 140°F (60°C) on an instant-read thermometer. Do not overcook.

4. Serve

1. Transfer tails to serving plates. Spoon any remaining garlic butter from the pan over the top.

2. Garnish with fresh parsley or chives and serve immediately with lemon wedges.

Key Techniques & Tips

• Thawing: If using frozen tails, thaw overnight in the refrigerator or place in a sealed bag in cold water for 30 minutes.

• Doneness: Lobster is done when the meat is pearly white and opaque. Overcooking makes it tough and rubbery.

• Butterflying: The “piggyback” method ensures even cooking and provides a nice presentation.

• Basting: For extra flavor, baste halfway through cooking with the pan juices.

• Alternative cooking: You can also broil for the last 2-3 minutes for a beautifully browned top.

Serving Suggestions

• Classic sides: Garlic mashed potatoes, roasted asparagus, or a simple green salad.

• For dipping: Reserve extra garlic butter for dipping.

• Pair with: A crisp Chardonnay, Sauvignon Blanc, or Champagne.

• Carb option: Serve with crusty bread to soak up the garlic butter sauce.

Storage & Reheating

• Leftovers are rare, but if you have them, store in an airtight container in the refrigerator for up to 2 days.

• Reheat gently in a 300°F oven with a splash of water or broth to prevent drying out, or briefly in a sauté pan with a bit of butter.

Enjoy this restaurant-quality dish that’s deceptively easy to make. The combination of sweet lobster and rich garlic butter is truly irresistible!