Name: Garlic Butter Lobster
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 lobster tails (5 to 6 ounces each), thawed if frozen; 8 tablespoons unsalted butter (1 stick); 4 to 6 garlic cloves, finely minced; 1 teaspoon lemon zest; 2 tablespoons fresh lemon juice; 2 tablespoons chopped fresh parsley (plus more for serving); 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon sweet paprika; 1/4 teaspoon crushed red pepper flakes (optional); 1 tablespoon dry white wine or low-sodium broth (optional); 1 teaspoon olive oil; Lemon wedges, for serving

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Short description: I transform simple lobster tails into a restaurant‑quality dinner with a rich garlic‑lemon butter, a quick broil (or pan sear), and a shower of herbs. It’s fast, luxurious, and completely weeknight‑friendly.

Garlic Butter Lobster

Why You’ll Love This Recipe

I rely on this method when I want big flavor with minimal fuss. I butterfly the tails so they cook evenly, baste with garlicky butter, and finish with lemon and parsley for brightness. I appreciate that I can broil, grill, or pan‑sear depending on the season, and I can scale the garlic and heat to taste. The results are tender, juicy lobster with buttery pan juices I don’t let go to waste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 lobster tails (5 to 6 ounces each), thawed if frozen
8 tablespoons unsalted butter (1 stick)
4 to 6 garlic cloves, finely minced
1 teaspoon lemon zest + 2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley (plus more for serving)
1 teaspoon kosher salt (I start with ¾ teaspoon if the tails are pre‑brined)
½ teaspoon freshly ground black pepper
½ teaspoon sweet paprika (for color)
¼ teaspoon crushed red pepper flakes (optional, for heat)
1 tablespoon dry white wine or low‑sodium broth (optional)
1 teaspoon olive oil (I add this to help prevent the butter from scorching)
Lemon wedges, for serving

Directions

Prep the tails: I position an oven rack 6 inches from the broiler element and preheat the broiler on high. Using kitchen shears, I cut through the top shell lengthwise to the tail. I loosen the meat with my fingers, lift it out, and rest it on top of the shell (piggyback style). I pat the meat dry and season with a bit of salt, pepper, and paprika.
Make garlic butter: In a small saucepan over medium heat, I melt the butter with the olive oil. I add garlic and cook 30 to 60 seconds until fragrant (not browned). I stir in lemon zest, lemon juice, red pepper flakes, and wine/broth if using; I remove from heat and stir in parsley.
Broil: I place the prepared tails on a foil‑lined baking sheet. I brush generously with garlic butter, then broil 6 to 8 minutes (about 1 minute per ounce), basting once halfway. I pull them when the meat turns opaque and firms up, or when it reaches about 140°F/60°C in the thickest part.
Rest & serve: I spoon more warm butter over the tails, rest 2 minutes, and serve with extra parsley and lemon wedges. I pour any pan juices over the lobster or over a simple side like rice, pasta, or mashed potatoes.

Pan‑seared option: I remove the meat from the shells and cut into large chunks. In a skillet over medium heat, I melt 2 tablespoons butter and sear the lobster 2 to 3 minutes per side. I add the remaining garlic butter to baste for 30 seconds, then finish with lemon and parsley.

Grilled option: I split the tails lengthwise, brush with garlic butter, and grill flesh‑side down over medium‑high heat 3 to 4 minutes, flip, baste, and grill 3 to 4 minutes more.

Variations

Browned‑butter caper: I brown the butter until nutty, then finish with a teaspoon of capers and lemon.
Cajun garlic butter: I swap paprika for 1 teaspoon Cajun seasoning and add a pinch of cayenne.
Herb garden: I mix chopped chives, tarragon, and dill with the parsley for a fresh finish.
Surf‑and‑turf: I halve the garlic butter and use part to baste a quick seared steak; I serve both together.
Garlic butter pasta: I toss the extra butter with cooked spaghetti and fold in chopped lobster for a simple scampi‑style bowl.

Servings and timing

Servings: 4

Prep time: 10 minutes

Cook time: 8 to 10 minutes (broil)

Total time: about 20 minutes

storage/reheating

I enjoy lobster best right after cooking, but I refrigerate leftovers within 2 hours in an airtight container for up to 2 days. For gentle reheating, I warm a little butter with a splash of water or broth in a covered skillet over low heat and reheat the lobster just until hot—about 2 to 3 minutes—so it doesn’t overcook. I avoid microwaving, which can turn the meat rubbery. For longer storage, I freeze cooked lobster meat submerged in melted butter for up to 2 months; I thaw overnight in the refrigerator before reheating.

FAQs

Should I buy fresh or frozen lobster tails?

I buy high‑quality frozen tails when fresh isn’t available; they’re flash‑frozen at peak freshness and cook up beautifully. I thaw overnight in the refrigerator or under cold running water right before cooking.

How do I know when the lobster is done?

I look for opaque, firm meat and an internal temperature around 140°F/60°C. The tails curl slightly and the surface turns from translucent to white with a light blush.

Can I use whole lobsters instead of tails?

I can—whole lobsters are great for boiling or steaming first, then I split and broil briefly with garlic butter to glaze. For a quick dinner, tails are faster and easier to portion.

What if I don’t have a broiler?

I pan‑sear the meat in a skillet with butter (2 to 3 minutes per side) or grill the split tails over medium‑high heat 6 to 8 minutes total, basting with garlic butter as they cook.

How do I butterfly lobster tails?

I use kitchen shears to cut the top shell down the center to the tail, then gently pry the shell open, lift the meat out, and set it on top of the shell. This exposes the meat so it cooks evenly and looks impressive.

Conclusion

I return to this garlic butter lobster whenever I want a special dinner with minimal effort. The technique is simple, the ingredients are few, and the payoff is tender, sweet lobster bathed in lemon‑garlic butter. With broil, skillet, or grill options, I can make it year‑round and pair it with whatever sides I love