Garlic Butter Lobster Tail

Name: Garlic Butter Lobster Tail
Total time: 30 min
Yield: 1 serving
Ingredients: 1 lobster tail; 2 tablespoons unsalted butter; 2 cloves garlic, minced; 1 tablespoon fresh parsley, chopped; 1 tablespoon lemon juice; Salt and pepper to taste; Lemon wedges for serving

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30 minTotal time

MediumDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 lobster tail
2 tablespoons unsalted butter
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon lemon juice
Salt and pepper to taste
Lemon wedges for serving

Ingredient substitutions

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

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein27 g

Carbohydrates3 g

Fat25 g

Fiber 0 g · Sugar 1 g · Sodium 700 mg

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Indulge in the succulent flavors of baked lobster tail drizzled with a rich garlic butter sauce. This elegant dish is perfect for a special occasion or a cozy dinner at home.

Main Dish

Steps

Preheat your oven to 350°F (175°C).
Using kitchen scissors, carefully cut the top of the lobster shell lengthwise, but do not cut all the way through.
Gently pull the lobster meat out of the shell, keeping it attached at the base, and lay it on top of the shell.
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
Stir in the parsley, lemon juice, salt, and pepper.
Brush the garlic butter mixture generously over the lobster meat.
Place the lobster tail on a baking sheet and bake for 12-15 minutes, or until the meat is opaque and firm.
Serve with lemon wedges and drizzle any remaining garlic butter over the top.

Tips for Garlic Butter Lobster Tail

Look for opaque meat with a pearly sheen and a firm, springy texture; overcooked lobster can turn tough and rubbery.
Choose a baking sheet that holds the tail securely so the shell stays upright and the butter does not spill.
Have the sauce ingredients ready before cooking the garlic; minced garlic can brown quickly and taste bitter.

Drink pairing

A crisp, unoaked Chardonnay
Its bright acidity complements the lemon and garlic butter without overwhelming the delicate 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 and feel firm, not translucent or mushy. Avoid cooking it longer than needed, as lobster can become tough.

Can I prepare the lobster tail ahead?

You can cut and arrange the tail in its shell a few hours ahead; cover and refrigerate it. Make the garlic butter close to serving time for the freshest flavor.