Baked Lobster Tails with Garlic Butter
Here’s a full recipe for Baked Lobster Tails with Garlic Butter, including a detailed Q&A section to cover everything from preparation tips to substitutions.
🦞 Baked Lobster Tails with Garlic Butter
Elegant, flavorful, and surprisingly easy to prepare, this dish is perfect for special occasions or a fancy dinner at home.
📝 Ingredients (Serves 2)
For the lobster tails:
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2 lobster tails (4–6 oz each)
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Salt & pepper to taste
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Paprika (optional, for color)
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Lemon wedges (for serving)
For the garlic butter:
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4 tbsp unsalted butter (melted)
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3 garlic cloves (minced)
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1 tsp lemon juice
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1 tsp chopped fresh parsley (or ½ tsp dried)
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Optional: pinch of red pepper flakes for heat
🔪 How to Butterfly Lobster Tails
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Using kitchen shears, cut straight down the top shell, stopping at the tail.
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Gently loosen the meat from the shell, keeping it attached at the base.
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Pull the meat through the slit so it sits on top of the shell.
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Remove any visible vein (digestive tract).
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Place tails on a lined baking sheet.
🍳 Instructions
Step 1: Preheat Oven
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Preheat your oven to 425°F (218°C). Line a baking sheet with foil or parchment.
Step 2: Prepare Garlic Butter
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In a small bowl, mix melted butter, garlic, lemon juice, parsley, and optional red pepper flakes.
Step 3: Season the Lobster
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Lightly season the exposed meat with salt, pepper, and paprika (for color).
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Spoon garlic butter mixture over each lobster tail generously.
Step 4: Bake
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Bake for 10–12 minutes, or until the lobster meat is opaque and firm (internal temp: 140–145°F / 60–63°C).
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For extra browning, broil on high for 1–2 minutes at the end.
Step 5: Serve
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Spoon extra garlic butter from the pan over the lobster before serving.
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Garnish with lemon wedges and additional parsley.
❓ Baked Lobster Tail – Q&A
Q: How do I know when lobster is fully cooked?
A: The meat turns opaque white and firms up. Avoid overcooking—it gets rubbery. Use a thermometer for best results (140–145°F internal temp).
Q: Can I prepare the tails ahead of time?
A: Yes! You can butterfly and season the tails, then refrigerate up to 4 hours ahead. Add the garlic butter right before baking.
Q: Should I thaw frozen lobster tails first?
A: Yes. Thaw overnight in the fridge or in a sealed bag in cold water for 30–60 minutes. Never cook from frozen—it leads to uneven cooking.
Q: What if I don’t have kitchen shears?
A: A sharp paring knife can work, but be careful. Shears make the job safer and easier.
Q: Can I grill or air fry them instead?
A: Yes! Grill at medium-high heat for 5–7 minutes or air fry at 380°F for 7–9 minutes. Always check for doneness.
Q: What sides go well with baked lobster tails?
A: Try:
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Garlic mashed potatoes
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Steamed asparagus or green beans
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Lemon rice or risotto
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Caesar salad or crusty bread
Q: Can I use pre-cooked lobster tails?
A: You can, but reduce bake time to just 4–5 minutes (until warmed through), and still baste with garlic butter.
Q: What wine pairs well with lobster?
A: Chardonnay, Sauvignon Blanc, or Champagne are all great choices with garlic butter lobster.
