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Buttery Garlic Lobster Tail Recipe

Buttery Garlic Lobster Tail Recipe

This Buttery Garlic Lobster Tail Recipe offers an exquisite dining experience right in your own kitchen, allowing you to create a restaurant-quality meal with surprising ease. It’s an SEO-optimized dish that promises succulent lobster bathed in a rich, aromatic buttery garlic sauce, perfect for a special occasion or when you simply crave something extraordinary.
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Cook Time 12 minutes
Total Time 20 minutes
Servings: 4 lobster tails
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lobster tails 4-6 ounces each; Preferably warm water lobster tails for their tender texture. Thawed if frozen, patted dry.
  • 6 tablespoons unsalted butter Divided.
  • 4 cloves garlic Minced finely.
  • 1 tablespoon fresh lemon juice Squeezed from a ripe lemon.
  • 2 tablespoons fresh parsley Finely chopped, for garnish and flavor.
  • 1/2 teaspoon smoked paprika Adds a subtle depth and nice color.
  • Pinch red pepper flakes (optional) For a touch of heat.
  • Salt To taste.
  • freshly ground black pepper To taste.

Equipment

  • Kitchen Shears
  • Small Saucepan
  • Microwave-safe bowl
  • - Baking Sheet
  • - Pastry Brush

Method
 

  1. Prepare the Lobster Tails: Using kitchen shears, carefully cut down the center of the top shell of each lobster tail, from the wide end down to the beginning of the tail fin, being careful not to cut through the meat. Gently spread the shell open and, using your fingers, lift the raw lobster meat out of the shell, keeping it attached at the base of the tail. Place the meat on top of the shell. This creates a beautiful presentation and allows the butter to infuse the meat thoroughly. Pat the lobster meat dry with paper towels.
    4 lobster tails
  2. Preheat Oven and Melt Butter: Preheat your oven to 400°F (200°C). In a small saucepan or microwave-safe bowl, melt 4 tablespoons of the unsalted butter over low heat or in the microwave. Once melted, stir in the minced garlic, smoked paprika, and red pepper flakes (if using). Cook gently for about 1 minute until fragrant (do not brown the garlic).
    6 tablespoons unsalted butter, 4 cloves garlic, 1/2 teaspoon smoked paprika, Pinch red pepper flakes
  3. Brush and Season Lobster: Arrange the prepared lobster tails on a baking sheet. Using a pastry brush, liberally brush the melted garlic butter mixture over the exposed lobster meat. Season generously with salt and freshly ground black pepper.
    Salt, freshly ground black pepper
  4. Bake the Lobster: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the lobster meat is opaque and firm, slightly curling. The cooking time will vary depending on the size of your lobster tails. Avoid overcooking, as this can make the lobster tough.
  5. Prepare Finishing Butter Sauce: While the lobster bakes, melt the remaining 2 tablespoons of unsalted butter in the same small saucepan or bowl. Stir in the fresh lemon juice and chopped fresh parsley.
    6 tablespoons unsalted butter, 1 tablespoon fresh lemon juice, 2 tablespoons fresh parsley
  6. Serve: Once baked, remove the lobster tails from the oven. Drizzle the warm lemon-parsley butter sauce over each lobster tail. Serve immediately, perhaps with extra lemon wedges for squeezing.

Notes

Store cooked lobster in an airtight container in the refrigerator for 2-3 days. Reheat gently in a 300°F (150°C) oven for 5-7 minutes. Avoid microwaving.
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