Seafood Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Garlic Butter Lobster Tails
Broiled lobster tails butterflied over the shell and basted in a rich garlic-herb butter for a restaurant-worthy treat.
Contains common allergens
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Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Position an oven rack about 6 inches below the broiler and preheat the broiler to high.
- 2
Using kitchen shears, cut down the center of each top shell to the tail fin, then gently pry the shell open and lift the meat to rest on top of the shell, keeping it attached at the base.
- 3
Stir together the melted butter, garlic, parsley, lemon juice, paprika, salt, and pepper. Brush the lobster meat generously with about half of the mixture.
- 4
Broil the tails for 8 to 10 minutes, basting once halfway through, until the meat is opaque white and reaches an internal temperature of 140 degrees F.
- 5
Watch closely in the final minutes to prevent scorching; the shells should turn bright red.
- 6
Drizzle with the remaining garlic butter and serve hot with lemon wedges.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
64/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving220
Calories
1 g
Protein
4 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Broiled lobster tails brushed with garlic butter are a North American special-occasion classic, a steakhouse and holiday centerpiece that makes an intimidating ingredient approachable. Butterflying the tail so the meat sits proud of the shell is a presentation trick that also ensures even cooking. It endures as celebration food because it feels luxurious yet takes only minutes under the broiler.
Listahan note
This version keeps the garlic butter simple and lets the sweet lobster lead, with a butterflied tail for that restaurant-style look.
Technique cues
- Butterfly the tail by cutting the top shell and lifting the meat to rest on top, which both cooks it evenly and shows it off.
- Broil close to the element but watch constantly, since lobster overcooks into rubber in a matter of a minute or two.
- Baste with garlic butter halfway through so it soaks in and the surface stays glossy rather than drying out.
Kitchen flow
- Parallel prep
- Infuse the garlic butter and butterfly the tails while the broiler preheats so they go straight under the heat.
- Make-ahead
- Make the garlic butter ahead and refrigerate; warm it just before basting the tails.
- Leftover move
- Chop leftover lobster into a roll with mayo and lemon for a quick lobster roll.
- Cleanup rhythm
- Line the broiler pan with foil so the dripping butter wipes away in one motion.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Lobster tails
the centerpiece
Purpose: Sweet, firm lobster meat is the entire reason for the dish and needs little dressing.
Handling: Thaw fully if frozen and butterfly through the top shell.
Adaptation: Large prawns or langoustines make a more affordable version of the same idea.
Butter
the basting richness
Purpose: Melted butter bastes the lean meat and carries the garlic and lemon flavor.
Handling: Melt and infuse with garlic before brushing.
Adaptation: Olive oil works but loses the signature richness.
Garlic
the aromatic
Purpose: Garlic perfumes the butter and complements the sweet lobster without overpowering it.
Handling: Mince fine and warm gently in the butter.
Adaptation: Roasted garlic gives a mellower, sweeter note.
Lemon
the brightener
Purpose: Lemon cuts the butter and keeps the rich lobster from feeling heavy.
Handling: Add juice to the butter and serve wedges alongside.
Adaptation: A splash of white wine in the butter adds a different brightness.
Paprika
color and warmth
Purpose: A dusting of paprika adds a touch of color and gentle warmth to the pale meat.
Handling: Sprinkle lightly before broiling.
Adaptation: A pinch of cayenne adds a little heat instead.
Technique notes
- Pull the tails at 140F to 145F internal for tender, just-set meat.
- Place a pat of butter directly on the meat so it self-bastes as it broils.
- Rest the tails a minute before serving so the juices settle and the meat firms slightly.
Ingredient swaps
- Dairy-free option
- Baste with garlic-infused olive oil or a plant-based butter instead.
- Lower-sodium direction
- Use unsalted butter and season with lemon, garlic, and herbs rather than salt.
- Budget direction
- Make the same garlic butter treatment with large shell-on prawns.
Serve alongside
- Garlic mashed potatoes
- Drawn butter for dipping
- Roasted asparagus
- Lemon herb rice
- Buttery Chardonnay
- Dry sparkling wine
- Sparkling water with lemon
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate cooked lobster airtight for up to two days; reheat very gently or, better, use cold in lobster rolls and salads to avoid toughening. Cooked lobster can be frozen for up to a month but loses some texture. Keep any garlic butter separately and rewarm to serve.
Equipment
- Kitchen shears
- Broiler pan or sheet pan
- Pastry brush
- Instant-read thermometer
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