Baked Lobster Tails with Garlic Butter: The Ultimate Date-Night Showstopper
These baked lobster tails are drenched in garlicky lemon butter and roasted to perfection — a restaurant-style seafood treat that’s easy enough for weeknights and impressive enough for celebrations.
Equipment
- Kitchen shears or sharp scissors
- Small saucepan
- pastry brush
- Baking Sheet
- Aluminum foil
- instant-read thermometer
Ingredients
- 2 lobster tails (about 5–6 oz each)
- 4 tbsp unsalted butter, melted
- 2 garlic cloves, finely minced
- 1 tbsp lemon juice (freshly squeezed)
- ½ tsp paprika
- Salt and cracked pepper, to taste
- Lemon wedges, for serving
- Fresh parsley or chives (optional garnish)
- Sea salt flakes (optional garnish)
- Dash of cayenne (optional, for heat)
Instructions
- Using kitchen shears, cut the top of each lobster shell down the center to the tail. Gently pull the meat upward, resting it on top of the shell for a 'butterfly' presentation.
- In a small saucepan, melt butter over low heat. Stir in minced garlic, lemon juice, paprika, salt, and pepper.
- Place lobster tails on a foil-lined baking sheet. Brush generously with garlic butter.
- Bake at 400°F (200°C) for 10–12 minutes, or until meat is opaque and firm but not rubbery.
- Drizzle remaining garlic butter over cooked lobster. Squeeze fresh lemon juice and top with optional herbs or sea salt.
- Serve hot with sides like garlic orzo, crispy broccoli, or mashed potatoes.
Notes
Use thawed lobster tails and pat them dry before baking. Brush twice with butter — once before and once halfway through — for maximum flavor. Don’t overbake or you risk rubbery meat. A squeeze of lemon and sprinkle of sea salt finishes it perfectly.