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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.
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 145°F/cooked through, following the timing guidelines in the recipe card below. Season with salt and pepper to taste, and then garnish with chopped parsley. Serve right away while the lobster is hot, juicy, and glistening with garlic butter.
