Garlic Butter Lobster Tail

Name: Garlic Butter Lobster Tail
Total time: 25 min
Yield: 1 serving
Ingredients: 1 lobster tail (about 6 oz); 2 tbsp unsalted butter; 2 garlic cloves, minced; 1 tsp lemon juice; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

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25 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 lobster tail (about 6 oz)
2 tbsp unsalted butter
2 garlic cloves, minced
1 tsp lemon juice
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Ingredient substitutions

Unsalted butter Salted butter; reduce or omit the added salt.
Lemon juice An equal amount of fresh lime juice.
Fresh parsley An equal amount of chopped fresh chives.

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein29 g

Carbohydrates2 g

Fat24 g

Fiber 0 g · Sugar 1 g · Sodium 600 mg

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A succulent lobster tail roasted to perfection and brushed with a rich garlic butter sauce. This elegant main dish is perfect for a special occasion or a luxurious weeknight dinner.

Main Dish

Steps

Preheat your oven to 425°F (220°C).
Using kitchen shears, carefully cut down the top of the lobster shell to expose the meat, being careful not to cut the meat.
Gently lift the lobster meat out of the shell, keeping it attached at the base, and place it on top of the shell.
In a small saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the lemon juice, then season with salt and pepper.
Brush the garlic butter mixture generously over the lobster meat.
Place the lobster tail on a baking sheet and roast in the oven for 12-15 minutes, or until the meat is opaque and cooked through.
Remove from oven and garnish with chopped fresh parsley before serving.

Tips for Garlic Butter Lobster Tail

Look for meat that is opaque and firm with a slight spring; dry, shrunken edges suggest it has cooked too long.
Keep the garlic pale and fragrant in the butter; browned garlic can taste bitter against the lobster.
Have the butter sauce ready before the lobster finishes, since the tail is best served promptly while tender.

Drink pairing

A crisp, unoaked Chardonnay
Its bright citrus and clean finish complement the lemon and rich garlic butter without overpowering the lobster.

0% option: Sparkling water with a squeeze of lemon.

Storage

Refrigerate cooked leftovers within 2 hours in a covered container and use within 3–4 days. Reheat until steaming hot, taking care not to overcook the lobster.

Frequently asked questions

How can I tell when the lobster is done?

The meat should look opaque throughout and feel firm with a little spring. If it still looks translucent, it needs more cooking.

Can I prepare the lobster tail ahead?

You can cut and arrange the tail in its shell and refrigerate it covered for a short time; make the butter sauce close to serving for the freshest flavor.