Easy Garlic Butter Lobster Tail
Lobster Tail with Garlic Butter is an elegant but easy oven-baked seafood dish with tender, juicy lobster topped and basted with rich garlic butter, lemon, and fresh herbs. It is perfect for holidays, special dinners, or any meal that feels a little extra without being complicated.
Equipment
- kitchen shears for cutting through the shell cleanly
- small saucepan for melting the butter and cooking the garlic
- basting brush or spoon for coating the lobster evenly
- baking dish to hold the lobster tails while they bake
- meat thermometer optional, for checking doneness
Ingredients
- 2 lobster tails
- salt, to taste
- black pepper, to taste
- lemon wedges, for serving
- fresh dill or extra herbs, for garnish (optional)
- 4 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 425°F (220°C). Using kitchen shears, carefully cut down the top of each lobster shell, stopping near the base. Gently loosen the meat and lift it up so it rests on top of the shell, creating a butterflied look. Be careful not to fully detach the meat from the shell.
- In a small saucepan over medium heat, melt the butter. Add the minced garlic and cook for 1 to 2 minutes, just until fragrant. Remove from the heat, then stir in the chopped parsley and lemon juice. Season with salt and black pepper to taste.
- Place the prepared lobster tails in a baking dish. Brush the lobster meat generously with about half of the garlic butter. Bake for 12 to 15 minutes, or until the meat is opaque and cooked through. While baking, baste the lobster once or twice with the remaining garlic butter to keep it juicy.
- Remove the lobster tails from the oven and garnish with fresh parsley or dill if desired. Serve with lemon wedges and any remaining garlic butter on the side for dipping.
Notes
Use fresh lobster tails for the best flavor and texture, but fully thawed frozen tails work very well too. Be careful not to overcook the lobster or it may become tough. Basting once or twice during baking helps keep the meat moist and flavorful. For variation, add smoked paprika or cayenne to the butter, swap parsley for dill, chives, or basil, or use olive oil or dairy-free butter instead of regular butter. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently.