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Garlic Butter Lobster Tails

Lobster tail paired with sautéed scallops.
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Broiled lobster tails take about 10 minutes and make any dinner feel special. The tail is split so the meat sits on top of the shell, then brushed with garlic butter and broiled until tender. Serve them with your favorite sides, or pair them with seared scallops for a seafood dinner.

Ingredients

Scale
  • 2 lobster tails (6 to 8 ounces each), thawed
  • 4 tablespoons unsalted butter, melted
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • Fresh parsley and lemon wedges for garnish

Instructions

  1. Thaw. Refrigerate frozen tails for 8 to 12 hours. For a faster thaw, seal them in a zip-top bag and submerge it in cold water for about 30 minutes, until fully thawed. Cook tails thawed in water right away.
  2. Heat the broiler. Set an oven rack 5 to 6 inches below the broiler and turn the broiler on high.
  3. Make the garlic butter. Stir together the melted butter, garlic, lemon juice, paprika, salt and pepper. Set half aside in a small bowl to serve for dipping.
  4. Butterfly the tails. With kitchen scissors, cut straight down the center of the top shell, stopping at the tail fin. Gently pry the shell open and run your fingers under the meat to loosen it, leaving it attached at the tail end. Lift the meat up and rest it on top of the shell. Remove the dark vein if there is one.
  5. Season. Put the tails on a baking sheet and brush the meat with the remaining garlic butter.
  6. Broil. Broil 8 to 10 minutes, about 1 minute per ounce, until the meat is opaque white all the way through and reaches 145 F. Check after 6 minutes. If the garlic starts to get too dark, move the pan down one rack.
  7. Serve. Garnish with parsley and lemon wedges, and serve with the reserved garlic butter for dipping.

Notes

  • Bigger tails: Larger tails take longer to cook. Check them with a thermometer instead of relying on the time.
  • Don’t overcook: Overcooked lobster turns tough and rubbery. Take it out as soon as the meat is opaque.

Find it online: https://palmersdirecttoyou.com/garlic-butter-lobster-tails/

Food Safety Notice: Always wash hands and sanitize surfaces before and after handling raw meat, poultry, or seafood. Use separate cutting boards for raw proteins and ready-to-eat foods. USDA recommends whole muscle beef and lamb reach 145°F with a 3-minute rest, fish reach 145°F, and all poultry reach 165°F. Temperatures noted for whole muscle beef, lamb, and fish reflect culinary preference and may differ from federal guidelines. Ground meat of any kind must always reach 160°F. Consuming undercooked meat, poultry, or seafood may increase your risk of foodborne illness.