Easy Baked Lobster Tails (Printable)

Tender lobster tails brushed with garlic butter and baked to perfection with lemon.

# What You'll Need:

→ Seafood

01 - 2 lobster tails (6–8 oz each)

→ Garlic Butter

02 - 4 tbsp unsalted butter, melted
03 - 2 garlic cloves, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp lemon zest
06 - 1 tbsp fresh lemon juice
07 - 1/2 tsp paprika
08 - Salt and black pepper, to taste

→ Garnish

09 - Lemon wedges
10 - Additional chopped parsley

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Using kitchen shears, cut through the top shell of each lobster tail down to the tail fin. Gently pull apart the shell and lift the meat, resting it on top of the shell while keeping it attached at the base.
03 - In a small bowl, whisk together melted butter, minced garlic, parsley, lemon zest, lemon juice, paprika, salt, and pepper until well combined.
04 - Place prepared lobster tails on the baking sheet. Brush each tail generously with the garlic butter mixture, reserving a small amount for after baking.
05 - Bake for 12–15 minutes, or until the meat is opaque and slightly firm to the touch (internal temperature should reach 140–145°F).
06 - Remove from oven and brush with remaining garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • Restaurant quality lobster tails that cost a fraction of what you would pay dining out
  • Ready in under 30 minutes with minimal prep work and impressive presentation
02 -
  • Do not overcook the lobster or the meat will become tough and rubbery, so set a timer and check them early
  • Let the melted butter cool slightly before mixing in the garlic, or it will turn bitter and ruin the sauce
03 -
  • Ask your fishmonger to butterfly the lobster tails for you if you are nervous about cutting them yourself
  • Let the frozen lobster thaw completely in the refrigerator overnight for the most even cooking

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