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This garlic butter lobster tails recipe is kept simple so that the juicy, sweet, and succulent lobster meat shines! It’s an indulgent yet easy treat for a special occasion.
Try my Lemon Garlic Shrimp Risotto or Creamy Lemon Garlic Pan Seared Scallops next.
Why you’ll love it
It’s about time I got a lobster tail recipe on here. You definitely don’t need much to dress it up! We’re talking plenty of butter, freshly minced garlic, and chopped parsley. It’s so tantalizing, and your oven makes magic in cooking this irresistible restaurant favorite.
Here the naturally sweet lobster is the focus. It’s perfect for date night, Valentine’s Day, or as part of your Christmas Eve feast. You also don’t need to be intimidated by the lobster tail cooking process. This is a classic preparation, and for good reason!
What you’ll need
- Lobster tails – cold water/Atlantic lobster (Maine or Canadian) is the gold standard and prized for its bright white meat and naturally sweet and clean flavor
- Butter – to add moisture and luxuriousness. As always, I use unsalted butter so that I can control the sodium when serving.
- Garlic – for lots of savory goodness
- Parsley – a pop of freshness after the lobster is broiled to perfection
- Lemon juice – don’t be tempted to skip it. It balances all the flavors and adds a hit of acidity to tie all the ingredients together!
Helpful tips
- You can find frozen lobster tails at your grocery store or local fishmonger.
- Butterflying the lobster tails helps the meat cook more evenly and makes it easier to access. Once you’ve done it once, it’ll seem easy!
- How to thaw frozen lobster tails: thaw in the fridge on a paper towel lined plate overnight or up to 24 hours ahead. Quick thaw method: place in a ZipLoc and submerge in cold water until thawed, changing the water every 30 minutes or so.
How to cook lobster tail
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat the oven and adjust the rack. Butterfly the lobster tails. First, cut down the back of the shell to the fin. Flip, then crack each of the “ribs” in the middle using your thumbs. Turn it over, then loosen the meat with your hands, keeping the tail portion attached.
Gently pull the meat up and over the shell to let it sit nicely over top of the now-empty shell. Meanwhile, melt the butter in the microwave. Stir in the garlic. Place the lobster tails side by side in a baking dish, then brush the garlic butter on each one.
Broil until 145F/cooked through, following the timing guidelines in the recipe card below. Season with salt & pepper to taste, and then garnish with the chopped fresh parsley and a generous squeeze of lemon juice. Serve with extra butter in bowls if desired.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use a silicone basting brush for the garlic butter mixture and disposable nitrile gloves when handling the tails.
- Lobster meat is cooked at 145F. Use an instant read thermometer to be sure!
- Here’s my 9×13 baking dish to catch drippings, and these kitchen shears are so helpful for preparing the tails.
Substitutions and variations
- You can experiment with adding more ingredients to the melted butter; e.g., chopped herbs like fresh thyme, a teaspoon of Dijon mustard, a pinch of cayenne pepper or smoked paprika, crushed saffron threads, etc.
- Use a baking sheet if you don’t own a 9×13 baking dish. However, I find that the high heat when broiling can warp them, so keep that in mind!
What to serve with lobster tails
- I looove a good surf and turf with our Best Ribeye Steak or Simple Filet Mignon. Even these Garlic Butter Steak Bites work. You can’t have enough garlic butter.
- You can’t go wrong with my crowd favorite Garlic Mashed Potatoes, or get even more decadent with my Boursin Mashed Potatoes. This fancy Garlic Butter Broccolini pairs well.
- If you want a zesty butter to dip the lobster in, try my Cowboy Butter!
Leftovers and storage
- Store any leftovers in an airtight container for 2 days in the fridge. It’s delicious cold on a salad the next day!
- To reheat lobster, set your oven to 350F. Baste with some more butter, and heat until just warmed through to avoid it getting rubbery.
- I am not a fan of freezing cooked lobster because the texture can change.
More easy seafood recipes
Please leave a star rating and review below if you made this easy lobster tails recipe! What did you serve yours with? Or tag me in your photos on Instagram stories.
Garlic Butter Lobster Tails
Ingredients
- 4 (5-6 ounce) lobster tails see note
- 1/4 cup butter melted + extra for serving
- 3 cloves garlic minced
- 1/2 tablespoon chopped fresh parsley
- Salt & pepper to taste
- Lemon wedges for serving
Instructions
- Preheat the oven to the broil setting (500F) and move the rack to within 6-7 inches of the broiler.
- Butterfly the lobster tails. To do this, use kitchen shears to cut down the middle of the back of the shell stopping when you reach the fin. Flip the lobster tail over and push down to crack each of the "ribs". Flip it back over and loosen the lobster meat with your hands, leaving the meat at the tail section attached. Use your hands to pull the meat up, and then push the now empty shell underneath the meat together so the meat sits elegantly on top. See the step-by-step photos in the blog post above if you need a visual.
- Melt the butter in a small bowl on a low power setting in the microwave, then stir in the garlic.
- Add the lobster tails side-by-side to a 9×13" baking dish. Brush the garlic butter mixture on top.
- Broil for 6 minutes or until cooked. The general rule of thumb is to broil 1 minute per ounce of lobster meat. The lobster meat is safe to eat at 145F and it'll be opaque. It'll continue cooking a bit after you take it out of the oven.
- Season with salt & pepper to taste, and garnish with parsley and a squeeze of lemon juice. If desired, serve with extra melted butter on the side (I like to put it in little bowls for dipping).
Notes
- Lobster tails come in a variety of sizes. 5-6 oz is mid-range, 3-4 oz is on the small size, and 8+ oz ones are large. The general rule of thumb is to broil 1 minute per ounce of lobster meat. If your lobster tails are particularly large, you may want to move the rack a bit lower in the oven so they don’t burn before fully cooking through.
- My cowboy butter is excellent for dipping the lobster meat in (vs. plain butter) if you want something with a bit of punch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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