Ingredients
- Lobster tails, 2 (6-8 oz each)
- Unsalted butter, 1/2 cup (1 stick)
- Garlic, 4 cloves, minced
- Fresh parsley, 2 tablespoons, chopped
- Lemon juice, 1 tablespoon
- Paprika, 1/2 teaspoon
- Salt, 1/4 teaspoon
- Black pepper, 1/4 teaspoon
Instructions
- Step 1: Prepare the lobster tails: Using kitchen shears, carefully cut down the center of the lobster tail shells, starting from the top and stopping just before the tail fan. Gently pry open the shell and loosen the lobster meat, leaving the tail connected at the base. Lift the meat up and over the shell, resting it on top.
- Step 2: Make the garlic butter: In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1-2 minutes, until fragrant. Be careful not to burn the garlic.
Notes
- Store leftover garlic butter lobster tails in an airtight container in the refrigerator for up to 2 days.
- Reheat gently in a low oven with a splash of water or broth to prevent drying out the lobster.
- Garnish your succulent lobster with extra lemon wedges and a sprinkle of fresh parsley for a vibrant presentation.
- For extra flavor, brush the lobster meat with the garlic butter multiple times while baking and broiling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American