Description
My kitchen often transforms into a happy chaos, especially with three little ones darting around. Amidst the daily hustle, I believe in creating magical moments, and sometimes, those moments arrive on a plate. I remember one special anniversary when my husband and I wanted something truly spectacular without hours of effort. That’s when I first perfected this garlic butter lobster tail recipe. The aroma alone, a blend of rich butter and pungent garlic, promised an extraordinary meal. Making this garlic butter lobster tail recipe instantly elevated our evening.
Ingredients
4 (4-6 oz each) Lobster tails
1/2 cup Unsalted butter
4–5 cloves Fresh garlic
2 tbsp Fresh parsley
1 tbsp Lemon juice
1/2 tsp Salt
1/4 tsp Black pepper
Instructions
- Thaw frozen lobster tails completely in the refrigerator overnight or under cold running water
- Preheat your oven to 400°F (200°C)
- Butterfly the lobster tails: Using kitchen shears, cut down the center of the top of the shell, from the wide end almost to the tail fin. Do not cut through the bottom shell
- Gently pry open the shell, lifting the meat upwards. Rest the meat on top of the shell
- In a small saucepan, melt the butter over low heat. Add minced garlic and cook for 1-2 minutes until fragrant, but do not brow
- Stir in fresh parsley, lemon juice, salt, and pepper into the garlic butter mixture
- Place the butterflied lobster tails on a baking sheet. Brush half of the garlic butter mixture generously over the lobster meat
- Bake for 12-15 minutes, or until the meat is opaque and firm. Cooking time varies with tail size. Do not overcook your garlic butter lobster tail recipe
- Remove from oven. Drizzle the remaining garlic butter over the cooked lobster tails. Serve immediately. This incredible garlic butter lobster tail recipe is best fresh!
Notes
Always choose fresh-looking tails; avoid any with discoloration.
Do not overcook the lobster; it will become rubbery. A meat thermometer should read 140-145°F (60-63°C) for perfect doneness.
Splitting the shell but leaving the meat attached helps prevent shrinkage.
Use good quality butter; it truly makes a difference.
Feel free to customize: use a dairy-free butter alternative, brown the butter slightly for a nutty flavor, use 1 teaspoon of garlic powder if fresh is unavailable, experiment with fresh chives or dill, add a pinch of red pepper flakes for kick, or a splash of white wine to the garlic butter.
Leftover garlic butter lobster tail is best stored in an airtight container in the refrigerator for up to 2 days.
To reheat, gently warm in the oven at 250°F (120°C) for about 5-7 minutes, covered with foil, until just warmed through. Avoid microwaving.
To butterfly: Use kitchen shears to cut down the top of the shell. Gently pull the meat up through the opening, resting it on top of the shell.
For grilling: After butterflying and brushing with garlic butter, place meat-side down on a hot grill for 3-5 minutes, then flip and cook shell-side down for another 5-7 minutes.
The meat will turn opaque white and firm to the touch when cooked. A meat thermometer inserted into the thickest part should read 140-145°F (60-63°C).
The garlic butter mixture can be prepared a day in advance and stored in the refrigerator. Gently rewarm it before use.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 lobster tail
- Calories: 275 kcal
- Sugar: 0.5g
- Sodium: 350mg
- Fat: 17.5g
- Saturated Fat: 10.5g
- Unsaturated Fat: 7g
- Trans Fat: 0.2g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 27.5g
- Cholesterol: 160mg
Keywords: garlic butter lobster tail, lobster, seafood, gourmet, quick, easy, celebration, dinner