There’s something magical about cooking lobster tails at home—they feel luxurious but are surprisingly simple to master. Today, I’m sharing my go-to recipe for Garlic Butter Lobster Tails, which combines tender, sweet lobster with rich, aromatic garlic butter. Whether you’re planning a special date night or just treating yourself, this dish comes together in under 20 minutes and delivers restaurant-quality flavor. Let’s dive in!
Why You Will Love This Recipe
Garlic Butter Lobster Tails are a perfect balance of elegance and simplicity. The buttery sauce enhances the lobster’s natural sweetness, while fresh garlic and lemon add brightness. Even if you’re new to cooking seafood, my step-by-step instructions will guide you through splitting the tails, cooking them to perfection, and creating a sauce that’s downright irresistible.
Ingredients:
- 4 lobster tails (6-8 ounces each)
- 1/2 cup unsalted butter
- 6 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley (for garnish)
- Lemon wedges (for serving)
Ingredient Prep Guide
Lobster tails: Thaw frozen tails overnight in the fridge. Use kitchen shears to carefully cut through the top shell lengthwise, stopping at the tail fin. Gently pry the shell open and loosen the meat from the bottom shell, keeping it attached at the base. Lift the meat to rest on top of the split shell.
Garlic: Mince the cloves finely so they blend smoothly into the butter sauce. Avoid large chunks, as they can overpower the lobster.
Butter: Use high-quality unsalted butter to control the salt level. Soften it slightly if mixing with garlic ahead of time.
Equipment & Tools
- Kitchen shears or sharp scissors
- Large skillet (oven-safe, if broiling)
- Mixing bowl
- Basting spoon
- Measuring spoons
Step-by-Step Instructions
Prep the lobster tails: Pat the tails dry with paper towels. Use kitchen shears to cut through the top shell lengthwise, starting at the fleshy end and stopping at the tail fin. Gently lift the meat and rest it on top of the shell (this helps it cook evenly).
Make the garlic butter: In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Stir until smooth.
Cook the lobster: Heat a large skillet over medium-high. Brush the lobster meat with half the garlic butter. Place the tails meat-side down in the skillet and cook for 2-3 minutes until lightly browned. Flip, reduce heat to medium, and spoon the remaining butter over the meat. Cook for 5-6 more minutes, basting constantly, until the meat is opaque and firm.
Finish and serve: Transfer the tails to plates. Pour any leftover pan sauce over them, garnish with parsley, and serve with lemon wedges.
Key Details
Total Time: 20 mins (Prep: 10 mins | Cook: 10 mins)
🍽️ Servings: 2-4 people
⚙️ Equipment: Skillet, kitchen shears, basting spoon
Serving Suggestions
Pair these Garlic Butter Lobster Tails with creamy mashed potatoes or garlic bread to soak up the extra sauce. For a lighter meal, serve over a bed of lemony arugula or alongside grilled asparagus. This dish shines at dinner parties—plate the tails with a sprinkle of parsley and a lemon wedge for a showstopping presentation.
Pro Tips
Butter temperature matters: Cold butter can cause the garlic to cook unevenly. Let it soften slightly before mixing the sauce, or melt it gently in the microwave (10-15 seconds at a time) to avoid overheating.
Don’t skip the basting: Spooning the butter over the lobster as it cooks keeps the meat moist and infuses it with flavor. If the butter starts to brown, reduce the heat slightly.
Storage and Reheating Instructions
Store leftover lobster in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet over low heat with a splash of water or broth to keep the meat tender. Avoid microwaving, as it can make the lobster rubbery.
Troubleshooting
Tough or chewy lobster: Overcooking is the culprit! Lobster meat turns opaque and firm when done—check it at the 8-minute mark. If using frozen tails, ensure they’re fully thawed before cooking.
Bitter garlic flavor: Burnt garlic tastes harsh. Cook the minced garlic in butter over medium heat, and remove it from the pan as soon as it turns fragrant and golden.
Frequently Asked Questions
Can I use frozen lobster tails?
Yes! Thaw them in the refrigerator overnight. Pat them dry thoroughly before prepping to ensure they sear properly.
What’s a good substitute for smoked paprika?
Use regular paprika or a pinch of cayenne for heat. The smoked paprika adds depth, but the recipe still works without it.
How do I know when the lobster is cooked?
The meat will turn white and opaque, and an instant-read thermometer should read 135-140°F (57-60°C) at the thickest part.
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Garlic Butter Lobster Tails
Ingredients
- 4 lobster tails 6-8 ounces each
- 1/2 cup unsalted butter
- 6 garlic cloves minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped parsley for garnish
- Lemon wedges for serving
Instructions
- Pat the tails dry with paper towels. Use kitchen shears to cut through the top shell lengthwise, starting at the fleshy end and stopping at the tail fin. Gently lift the meat and rest it on top of the shell.
- In a small bowl, combine melted butter, minced garlic, lemon juice, paprika, salt, and pepper. Stir until smooth.
- Heat a large skillet over medium-high. Brush the lobster meat with half the garlic butter. Place the tails meat-side down in the skillet and cook for 2-3 minutes until lightly browned.
- Flip, reduce heat to medium, and spoon the remaining butter over the meat. Cook for 5-6 more minutes, basting constantly, until the meat is opaque and firm.
- Transfer the tails to plates. Pour any leftover pan sauce over them, garnish with parsley, and serve with lemon wedges.
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