Garlic Butter Lobster Tails

The first time I served lobster tails at home, I was terrified I'd botch something so expensive. But standing at my kitchen counter with the broiler humming and butter melting into liquid gold, I realized this dish demands nothing but confidence and a few simple ingredients. That night, watching my guests crack into those tender tails glistening with garlic butter and lemon, I understood why this feels like restaurant magic—it's really just butter, heat, and knowing when to stop.

I made this for someone who claimed they didn't really eat seafood, mostly to prove a point. Halfway through, they went quiet—not the awkward kind, but the kind where you know food has won them over. They asked for the recipe before dessert even arrived.

Ingredients

• 4 lobster tails (5–6 oz each), thawed if frozen: These are the star, so buy the best you can find and let them sit at room temperature for a few minutes before cooking—it helps them cook evenly.
• 6 tablespoons unsalted butter, melted: Use real butter here, no shortcuts; it's why this tastes like a restaurant.
• 4 garlic cloves, minced: Fresh garlic only, please—jarred will taste flat and sad.
• 2 tablespoons fresh parsley, finely chopped: A small flourish that makes all the difference, both visually and in flavor.
• 1 tablespoon fresh lemon juice: This brightens everything and keeps the richness from feeling heavy.
• 1 teaspoon lemon zest: Don't skip this—it's concentrated lemon flavor in the tiniest package.
• 1/2 teaspoon smoked paprika: Adds a whisper of warmth and color without overpowering the delicate lobster.
• 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper: Taste as you go; lobster is naturally salty, so you might need less than you think.
• Lemon wedges and extra parsley to serve: These aren't just garnish—they're part of the experience.

Instructions

Prep the oven and sheet:

Set your broiler to high and position a rack in the top third—this distance matters because you want the lobster tails to cook gently, not char. Line a baking sheet with foil so you're not scrubbing butter and pan drippings later.

Open and position the tails:

Using kitchen scissors, carefully cut down the center of the shell, stopping right at the tail fin so it stays attached. This is satisfying once you get the motion right—pull the shell open gently and loosen the meat, then lay it on top like you're presenting it.

Build the garlic butter:

Whisk melted butter, minced garlic, parsley, lemon juice, zest, smoked paprika, salt, and pepper in a small bowl. Taste a tiny bit on your finger—you're looking for balanced flavors, not one dominating the others.

Coat and broil:

Place lobster tails on the sheet and brush generously with the butter mixture, making sure to coat the exposed meat. Slide into the broiler and watch for 8–12 minutes, basting halfway through—the meat will turn opaque and the top will develop light brown spots that smell like a steakhouse.

Finish and serve:

Pull the tails out when the meat is no longer translucent, top with a final brush of remaining butter and fresh parsley, and serve immediately with lemon wedges on the side.

Épingler

There's a moment right when the lobster comes out of the oven—when the butter is still bubbling and the lemon smell hits you first—where this dish stops being just dinner and becomes the reason people will remember the meal. That moment never gets old.

The Magic of Garlic Butter

I used to think the secret was in some complicated technique, but it's really just about respecting the simplicity. Garlic butter under a hot broiler doesn't just coat the lobster—it becomes this rich, slightly caramelized coating that's almost more important than the protein itself. The first time I added smoked paprika, I worried I was overcomplicating things, but that small pinch adds warmth and color without shouting.

Timing and Temperature Precision

This is one of those dishes where paying attention to the clock matters. Lobster tail thickness varies, so the eight to twelve minute range isn't arbitrary—it's the difference between perfectly opaque and slightly overcooked. I learned this by cooking three batches, and I'm grateful you get to learn it just by reading.

Making It Your Own

The recipe is solid as written, but your kitchen is yours to play in. Some nights I add a pinch of cayenne for heat, other times I swap the smoked paprika for regular paprika if I want something subtler. The frame is the garlic butter and the lobster—everything else is conversation.

• Serve with steamed vegetables, rice, or crusty bread to soak up every last drop of sauce.
• A crisp Chardonnay or Sauvignon Blanc is the perfect drink alongside.
• Leftover butter keeps in the fridge for three days and transforms any fish or vegetable into something special.

Épingler

This dish isn't complicated, but it tastes like you know something other people don't. Serve it with pride and watch what happens.

Questions fréquentes sur la recette

→ Comment préparer les queues de homard avant cuisson ?

Il faut couper la carapace supérieure avec des ciseaux de cuisine, séparer doucement la chair et la soulever pour qu’elle repose sur la carapace tout en restant attachée à la base.

→ Quelle est la meilleure façon d’appliquer la sauce au beurre d’ail ?

Badigeonnez généreusement les queues de homard avec le mélange de beurre fondu, ail, persil et citron avant et pendant la cuisson pour un goût uniforme et fondant.

→ Combien de temps faut-il pour cuire le homard sous le gril ?

Placez les queues sous le gril préchauffé à température élevée pendant environ 8 à 12 minutes, jusqu’à ce que la chair soit opaque et légèrement dorée.

→ Quels accompagnements conviennent à ce plat ?

Les légumes vapeur, le riz ou le pain croustillant sont parfaits pour accompagner et absorber la sauce savoureuse.

→ Peut-on modifier les épices pour varier les saveurs ?

Oui, vous pouvez ajouter une pincée de piment de Cayenne ou de flocons de chili avant la cuisson pour une touche légèrement relevée.