Garlic Lemon Butter Lobster Tails
Succulent broiled lobster tails with a warm garlic lemon butter sauce, enhanced by fresh herbs and tangy lemon, perfect for an elegant and easy-to-prepare main course.
Equipment
- 1 kitchen shears for cutting lobster shells
- 1 small saucepan
- 1 broiler pan or baking sheet
Ingredients
- 4 lobster tails 5 to 6 oz each
- 4 Tbsp unsalted butter divided
- 1 1/2 Tbsp olive oil
- 2 garlic cloves pressed
- 1 tsp Dijon mustard
- 1 Tbsp fresh parsley very finely chopped, plus more for garnish
- 1 1/2 Tbsp fresh lemon juice
- 1/4 tsp fine sea salt
- 1/8 tsp freshly cracked black pepper
Instructions
- Cut down the top shell of each lobster tail with kitchen shears, stopping before the tail fin.
- Gently lift the lobster meat from the shell, keeping it attached at the fin, and rest it on top of the shell.
- In a small saucepan over low heat, combine 2 tablespoons unsalted butter, olive oil, pressed garlic, Dijon mustard, sea salt, black pepper, fresh parsley, and lemon juice.
- Stir continuously until the butter melts and the garlic is fragrant, about 3 to 5 minutes, then keep warm.
- Preheat the broiler to high and place prepared lobster tails on a broiler pan or baking sheet.
- Brush the lobster meat generously with some of the garlic lemon butter mixture.
- Broil the lobster tails for 8 to 10 minutes, until the meat is opaque and lightly browned, taking care not to overcook.
- Remove from the oven and brush again with the remaining garlic lemon butter.
- Garnish with additional fresh parsley and serve immediately with extra garlic lemon butter on the side.
Notes
- Use fresh lobster tails for best flavor.
- Do not overcook lobster to maintain tenderness.
- Leftover garlic lemon butter can be stored refrigerated for up to 3 days.