Garlic Butter Lobster Tails

$- 4 succulent lobster tails - 1/2 cup unsalted butter, at room temperature - 5 cloves of fresh garlic, finely minced - 2 tablespoons fresh parsley, finely chopped - 1 tablespoon freshly squeezed lemon juice - 1 teaspoon smoked paprika - Salt and freshly ground black pepper to taste - Lemon wedges for serving Fresh ingredients make a big difference in taste. Fresh lobster tails have a sweet, tender meat that is hard to beat. The garlic should be fresh, too. It gives a strong, bold flavor. Fresh parsley adds brightness and color. Using fresh lemon juice enhances the dish with a zesty kick. Always choose high-quality ingredients for the best results. They will take your garlic butter lobster tails from good to great! If you can't find fresh lobster tails, you can use frozen ones. Just make sure to thaw them properly before cooking. Instead of unsalted butter, you can use salted butter, but cut back on added salt. If you need a garlic substitute, garlic powder works, but it won't be as strong or fresh. For smoked paprika, regular paprika can be used, but you will lose some depth of flavor. Feel free to get creative with your ingredients while keeping the spirit of the dish! {{ingredient_image_2}} Start by preheating your oven to 425°F (220°C). This makes sure it's hot when you need it. Next, take kitchen scissors and cut through the hard shell of each lobster tail. Begin at the wider end and move towards the tail. Be careful not to cut into the meat. You want the lobster to stay intact. After you cut the shell, gently pull it apart with your fingers. This helps loosen the meat and lifts it above the shell. Doing this gives you a beautiful presentation and helps the lobster cook evenly. Now, let’s make the garlic butter. In a small saucepan, melt 1/2 cup of unsalted butter over medium-low heat. Once the butter is melted, add 5 cloves of finely minced garlic. Sauté the garlic for about 1-2 minutes until it smells great. Be careful not to let it brown. Burnt garlic tastes bitter. Once the garlic is fragrant, remove the pan from heat. Stir in 2 tablespoons of finely chopped parsley, 1 tablespoon of lemon juice, and 1 teaspoon of smoked paprika. Add a pinch of salt and freshly ground black pepper. Mix everything well to combine all the flavors. With the lobster tails prepped and the garlic butter ready, it’s time to assemble. Use a brush to apply the garlic butter mixture generously over each lobster tail. Make sure to get some into the crevices for extra flavor. Don’t hold back—this is where the magic happens! Arrange the lobster tails on a baking sheet. Space them out nicely and drizzle any extra garlic butter on top. Place the baking sheet in your preheated oven. Bake for about 12-15 minutes. The lobster meat should turn opaque and reach an internal temperature of 145°F (63°C). To get a nice golden brown finish, switch your oven to broil for the last 2-3 minutes. Keep a close eye on them. You want them beautifully browned, not burnt. Once they are done, take the lobster tails out of the oven and let them rest for a few minutes. This resting time helps the flavors come together and keeps the lobster juicy. To cut lobster tails well, use sharp kitchen scissors. Start from the wide end of the shell. Cut carefully down the center, stopping before you reach the meat. This keeps the lobster intact. Gently pull the shell apart. Lift the meat slightly for a nice look. Cook lobster tails until the meat is opaque. This usually takes about 12-15 minutes at 425°F (220°C). Use a meat thermometer to check for an internal temperature of 145°F (63°C). For a golden finish, broil for an extra 2-3 minutes. Keep an eye on them so they don’t burn. You can add more flavor by using spices. Try cayenne pepper for heat or lemon zest for brightness. Fresh herbs, like thyme or dill, can also add freshness. Don't skip the smoked paprika; it gives depth. Mix these with the garlic butter for a tasty twist. Pro Tips Use Fresh Ingredients: Always opt for fresh lobster tails and quality garlic for the best flavor. Fresh ingredients enhance the overall taste of your dish significantly. Perfect Butter Melting: Melt the butter slowly over medium-low heat to prevent it from burning. This ensures a rich, smooth garlic butter that complements the lobster perfectly. Monitor Cooking Time: Every oven is different, so keep an eye on the lobster tails as they cook. Remove them from the oven once they are opaque to avoid overcooking. Rest Before Serving: Allow the lobster tails to rest for a few minutes after baking. This helps the juices redistribute, making for a more succulent and flavorful bite. {{image_4}} Grilling lobster tails adds a smoky flavor. To make grilled garlic butter lobster tails, follow the same prep steps. After cutting the shell, brush the garlic butter mix on the meat. Preheat your grill to medium-high heat. Place the lobster tails on the grill, meat side down. Grill for about 5-7 minutes. Flip and grill for another 5-7 minutes, until the meat is opaque. This method gives a nice char and adds depth. For a twist, try a creamy garlic sauce. Start with the same garlic butter base. After melting the butter, add 1/2 cup of heavy cream. Stir it well over low heat until combined. Brush this creamy garlic mix onto the lobster tails. Bake or grill as usual. The sauce adds richness and a smooth texture that pairs perfectly with the lobster. You can elevate your lobster tails with cheese or other toppings. Try adding shredded Parmesan or mozzarella on top of the lobster before baking. The cheese will melt and create a delicious crust. You can also sprinkle breadcrumbs mixed with garlic and herbs for extra crunch. Just remember to keep an eye on it while baking to avoid burning. These toppings can bring new flavors to your dish and make it even more special. To keep leftover lobster tails fresh, first let them cool. Place them in an airtight container. You can store them in the fridge for up to two days. Make sure the tails are covered well to keep out air. This helps maintain their flavor and texture. When you are ready to enjoy leftover lobster tails, reheating is key. Preheat your oven to 350°F (175°C). Place the lobster tails on a baking sheet. Cover them with foil to keep them moist. Heat for about 10-15 minutes or until warm. This method keeps the meat juicy and tasty. Avoid the microwave, as it can make the lobster tough. Yes, you can freeze lobster tails! This is a great way to enjoy them later. First, wrap each tail tightly in plastic wrap. Then, place them in a freezer bag or airtight container. Label the bag with the date. You can freeze them for up to three months. When ready to cook, thaw them in the fridge overnight before reheating or cooking. You should cook lobster tails for 12 to 15 minutes at 425°F (220°C). The time may vary based on tail size. Ensure they are opaque and firm. Check the color and texture. Cooked lobster meat turns white and opaque. It should feel firm to the touch. You can also use a meat thermometer; it should read 145°F (63°C). Yes, you can use frozen lobster tails! Just thaw them fully before cooking. Place them in the fridge overnight or in cold water for quicker results. Thawing ensures even cooking and great flavor. In this post, we explored fresh ingredients for lobster tails and how to prepare them. Fresh ingredients lead to better flavor. I shared steps for prepping, baking, and broiling lobster tails. Tips helped you cut, cook, and enhance taste. I also gave you ideas for variations and how to store leftovers. Remember, practice makes perfect. Enjoy your cooking journey!$

Garlic Butter Lobster Tails

Succulent lobster tails baked with a rich garlic butter sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Seafood

Servings 4

Calories 350 kcal

Ingredients

4 pieces lobster tails
0.5 cup unsalted butter
5 cloves fresh garlic
2 tablespoons fresh parsley
1 tablespoon fresh lemon juice
1 teaspoon smoked paprika
to taste salt
to taste freshly ground black pepper
as needed lemon wedges

Instructions

Start by preheating your oven to 425°F (220°C) so it's ready when you need it.
Take your kitchen scissors and carefully cut through the hard top shell of each lobster tail, starting from the wider end and continuing towards the tail.
Once cut, gently pry the shell apart with your fingers, loosening the meat inside and lifting it slightly above the shell.
In a small saucepan, melt the butter over medium-low heat. Once melted, add the minced garlic, sautéing for about 1-2 minutes until it becomes fragrant.
Remove the saucepan from heat and stir in the chopped parsley, lemon juice, smoked paprika, and a generous pinch of salt and freshly ground pepper.
Using a brush, generously apply the garlic butter mixture over each lobster tail.
Arrange the lobster tails on a baking sheet, ensuring they are spaced nicely and drizzle any extra garlic butter over the tops.
Place the baking sheet in your preheated oven and bake for about 12-15 minutes, or until the lobster meat turns opaque and reaches an internal temperature of 145°F (63°C).
To achieve a beautiful golden brown finish, switch your oven to broil for the last 2-3 minutes.
Once done, carefully remove the lobster tails from the oven and allow them to rest for a couple of minutes.

Notes

Serve with lemon wedges for a zesty touch.

Keyword baked, butter, garlic, lobster, seafood