Tender, broiled lobster tails served with a rich garlic-lemon butter sauce—perfect for a special dinner at home.

Why You’ll Love This Recipe

• Elegant yet simple – Impress without stress in under 30 minutes.

• Rich, buttery flavor – Classic garlic-lemon butter complements sweet lobster.

• Perfect for date nights or holidays – Looks fancy, tastes divine.

• Customizable heat and seasoning – Add cayenne or Old Bay for a twist.

Ingredients

For the Lobster:

• 2 lobster tails (5–6 oz each), thawed if frozen

• 2 tbsp butter, melted

• Salt and pepper, to taste

• Paprika or Old Bay (optional)

• Lemon wedges, for serving

For the Butter Sauce:

• ½ cup unsalted butter

• 2 cloves garlic, minced

• 1 tbsp lemon juice

• 1 tbsp chopped fresh parsley

• Pinch of salt

• Optional: 1 tsp white wine or a dash of cayenne

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 2 servings
Calories: 420 kcal per serving

Step 1: Prepare the Lobster Tails

Preheat your broiler or grill to medium-high heat.
Using kitchen shears, cut down the top of each lobster shell (lengthwise) to butterfly them. Gently lift the meat and rest it on top of the shell, keeping it attached at the base.

Step 2: Season and Broil

Place the butterflied lobster tails on a foil-lined baking sheet.
Brush the meat generously with the melted butter and season with salt, pepper, and optional paprika or Old Bay seasoning.

Broil for 8–10 minutes or grill for 5–7 minutes, until the lobster meat is opaque, firm, and lightly browned on top.

Step 3: Make the Butter Sauce

While the lobster cooks, melt ½ cup butter in a small saucepan over medium heat.
Add minced garlic and sauté for 1–2 minutes until fragrant.
Stir in lemon juice, parsley, and a pinch of salt.
If using, add white wine or cayenne. Simmer briefly and remove from heat.

Step 4: Serve

Drizzle the warm garlic butter sauce over the lobster tails.
Garnish with lemon wedges and extra parsley, if desired.
Serve immediately while hot.

Tips & Variations

• No broiler? Use a grill pan on the stovetop for similar results.

• Don’t skip the butterfly cut: It helps the lobster cook evenly and looks stunning.

• Extra heat: A pinch of cayenne or red pepper flakes adds a nice kick.

• Wine tip: If using white wine, let it simmer for a few seconds to cook off the alcohol.

Serving Suggestions

• Serve with garlic mashed potatoes, roasted asparagus, or crusty bread.

• Pair with a crisp white wine like Sauvignon Blanc or a glass of sparkling water with lemon.

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 2 days.

• Reheat gently: Steam or warm in a low oven with a bit of butter to keep the meat moist.

• Do not microwave: It can make the lobster rubbery.

Frequently Asked Questions

Can I use frozen lobster tails?

Yes, just thaw them fully in the refrigerator overnight or under cold running water before preparing.

What’s the best way to cut the shells?

Use sharp kitchen shears to cut down the top center of the shell. Avoid cutting too deep into the meat.

Can I make the butter sauce ahead of time?

Absolutely! Store it in the fridge and gently reheat before serving.

Final Thoughts

This Lobster with Butter Sauce recipe is a go-to for elegant dinners at home. It’s surprisingly simple, deeply flavorful, and makes any evening feel like a special occasion. Whether you’re celebrating or just craving something indulgent, this dish delivers every time.