Easy Baked Lobster Tails (Printable Version)

Tender lobster tails with garlic butter and lemon, ready in 25 minutes.

# Ingredient List:

→ 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 your oven to 425°F. Line a baking sheet with parchment paper or foil for easy cleanup.
02 - Using kitchen shears, carefully 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 fully combined.
04 - Place the prepared lobster tails on the baking sheet. Brush each tail generously with the garlic butter mixture, reserving a small amount for finishing after baking.
05 - Bake the lobster tails for 12–15 minutes, or until the meat is opaque and slightly firm to the touch. The internal temperature should reach 140–145°F for optimal doneness.
06 - Remove from the oven and brush with remaining garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • It transforms an expensive ingredient into something completely approachable and foolproof
  • The garlic butter sauce is exactly what makes restaurant lobster so addictive
  • Ready in under 30 minutes but tastes like a special occasion splurge
02 -
  • Overcooked lobster becomes rubbery and sad, so pull them when they hit 140°F to 145°F internal temp
  • Butterflying the shell can feel tricky the first time, but go slow and the shell will cooperate
  • The broiler trick at the end creates those gorgeous golden spots you see at restaurants
03 -
  • Buy frozen lobster tails and thaw them overnight in the refrigerator for the most consistent results
  • Room temperature lobster tails cook more evenly, so let them sit out for 20 minutes before prepping

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