Ingredients:

  • 2 Lobster Tails (Fresh or frozen, thawed)
  • 4 tbsp (56g) Unsalted Butter, melted
  • 2 cloves Garlic, minced
  • 1 tbsp (15ml) Fresh Lemon Juice
  • ¼ tsp Salt, or to taste
  • ¼ tsp Freshly Ground Black Pepper
  • ½ tsp Paprika
  • 1 tbsp Fresh Parsley, chopped
  • 1 tbsp (15ml) Dry White Wine (optional)
  • Pinch Red Pepper Flakes (optional)
  • ½ tsp Fresh Thyme or Oregano, finely chopped (optional)
  • ½ tsp Lemon Zest (optional)

Instructions:

  1. If frozen, thaw lobster tails overnight in the refrigerator. Pat thoroughly dry with paper towels. Use kitchen shears to cut through the top shell lengthwise, loosening the meat but leaving it attached at the base. Rinse under cold water and pat dry again.
  2. In a small saucepan, melt butter over medium heat. Add minced garlic and cook for about 30 seconds, until fragrant but not browned. Stir in lemon juice, salt, pepper, paprika, parsley, and optional white wine, red pepper flakes, thyme/oregano, and lemon zest. Keep warm over low heat.
  3. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil.
  4. Place lobster tails meat-side up on the prepared baking sheet. Generously brush the lobster meat with the garlic butter. Reserve some of the garlic butter for basting after cooking.
  5. Bake for 12-15 minutes, depending on the size of the lobster tails, until the meat is opaque white and cooked through. The internal temperature should reach 140°F (60°C).
  6. Remove from the oven and immediately brush with the remaining garlic butter. Garnish with fresh parsley.
  7. Serve immediately with lemon wedges. This garlic butter lobster tail recipe is a winner.