🦞 Baked Lobster Tails with Garlic Butter
Tender, juicy lobster meat baked in the shell and brushed with rich garlic butter — a restaurant-style dish that takes just minutes in the oven.
🧾 Ingredients (Serves 2–4)
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2–4 lobster tails (5–6 oz each)
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4 tbsp unsalted butter, melted
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2–3 cloves garlic, minced
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1 tbsp lemon juice (plus lemon wedges for serving)
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½ tsp paprika
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Salt and fresh cracked pepper, to taste
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1 tbsp fresh parsley, chopped (for garnish)
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Optional: pinch of red pepper flakes or dash of Old Bay
🔪 How to Butterfly Lobster Tails (for Baking Presentation)
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Use kitchen shears to cut through the top shell of each lobster tail, from the base to the tip.
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Gently pull the shell apart and lift the meat out, resting it on top of the shell while keeping it attached at the base.
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Make a shallow slice down the center of the meat to help it cook evenly.
🔥 Instructions
1. Preheat the Oven
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Preheat to 425°F (220°C).
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Line a baking dish with foil for easy cleanup.
2. Make Garlic Butter
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Mix melted butter, minced garlic, lemon juice, paprika, salt, and pepper.
3. Prepare the Lobster
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Place the butterflied lobster tails in the baking dish.
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Brush the meat generously with garlic butter.
4. Bake
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Bake for 10–12 minutes, depending on the size of the tails, or until the meat is opaque and slightly firm (internal temp ~135–140°F / 57–60°C).
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Broil for the last 1–2 minutes for a golden top, if desired.
5. Serve
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Garnish with parsley and a squeeze of fresh lemon.
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Serve with extra garlic butter on the side.
🍽️ Serving Suggestions:
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With mashed potatoes, risotto, or buttered pasta
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Alongside steamed asparagus, green beans, or a fresh garden salad
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As part of a surf & turf dinner with steak or filet mignon
✅ Tips:
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Don’t overbake — lobster cooks quickly and dries out easily.
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Use clarified butter for dipping if you want a cleaner presentation.
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Buying frozen tails? Thaw overnight in the fridge before using.
Would you like a version using air fryer, grill, or tips for a surf & turf dinner menu?
