Ingredients
Equipment
Method
- If using frozen lobster tails, ensure they are fully thawed. Using kitchen shears, cut down the center of the top shell, from the thickest part to the base of the tail, being careful not to cut through the meat. Gently open the shell and, using your fingers, loosen the meat from the shell. Lift the meat up and out, resting it on top of the shell. You can also butterfly the tails by cutting the meat down the middle, but not all the way through, and opening it like a book. Pat the lobster tails dry with paper towels. This helps with browning and seasoning adherence.2-4 Lobster Tails
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the prepared lobster tails on the baking sheet.
- In a small saucepan or microwave-safe bowl, melt the unsalted butter over medium-low heat or in the microwave. Once melted, add the minced garlic, fresh lemon juice, smoked paprika (if using), and red pepper flakes (if using). Stir well to combine. Season with a pinch of salt and black pepper to taste.1/2 cup Unsalted Butter, 4-6 cloves Garlic, 1 tablespoon Fresh Lemon Juice, 1/4 teaspoon Smoked Paprika, Pinch Red Pepper Flakes, Salt, Freshly Ground Black Pepper
- Generously brush the garlic lemon butter mixture over the exposed lobster meat. Ensure each tail is thoroughly coated, allowing the butter to seep into the crevices. This will infuse the lobster with incredible flavor as it bakes.
- Place the baking sheet with the lobster tails in the preheated oven. Bake for 12-15 minutes, or until the lobster meat is opaque and firm to the touch. The exact baking time will depend on the size of your lobster tails. A good indicator of doneness is when the meat turns from translucent to white and is no longer rubbery.
- For a slightly golden crust, you can carefully broil the lobster tails for an additional 1-2 minutes after baking. Keep a close eye on them to prevent burning, as broilers can be very powerful.
- Once cooked, remove the lobster tails from the oven. Garnish with a sprinkle of fresh chopped parsley. Serve immediately with extra lemon wedges on the side for squeezing. A small bowl of any remaining garlic lemon butter sauce can be served alongside for dipping.1 tablespoon Fresh Parsley, Lemon Wedges
Notes
To store leftover Lobster Tail Recipe Garlic Lemon Butter, allow the lobster to cool completely before transferring it to an airtight container. Refrigerate promptly, and consume within 1-2 days for the best quality and safety. Storing it in its shell can help retain moisture. For reheating, it's best to do so gently to prevent the lobster from becoming rubbery. Preheat your oven to 275°F (135°C). Place the lobster tails on a baking sheet, tent loosely with foil, and bake for 5-7 minutes, or until just warmed through. Alternatively, you can gently warm the lobster meat in a skillet with a little extra butter over low heat. Freezing cooked lobster is not recommended, as it can significantly alter the texture, making it tough and dry upon thawing.
