I first made these garlic butter lobster tails on a weekend when I wanted something indulgent that didn’t require a day in the kitchen. The result is tender, sweet lobster meat bathed in a silky garlic butter sauce and brightened with a squeeze of lemon—simple, elegant, and fast enough for a special weeknight dinner. If you enjoy big garlic flavors across proteins, you might also like my take on garlic butter chicken for a poultry counterpart.
Why you’ll love this dish
This recipe gives you restaurant-quality lobster tails without fuss. It’s quick (30 minutes start-to-finish for thawed tails), turns out reliably tender, and uses pantry-forward ingredients—real butter, fresh garlic, a pinch of paprika, and lemon. Perfect for date nights, small celebrations, or whenever you want a little luxe without a complicated recipe. It’s also easily scaled and pairs well with simple sides so you can prep ahead and spend less time at the stove.
“The garlic butter is the star—rich, fragrant, and it keeps the lobster meat juicy. We served this for guests and got rave reviews.” — home cook
How this recipe comes together
Overview: thaw (if frozen), split the shell, loosen and season the meat, make a quick garlic butter, brush, and cook until opaque. The technique is forgiving: judge doneness by color and texture rather than strictly by time. You’ll melt butter with minced garlic, spoon it over the meat, and finish under a broiler for a lightly browned top or bake for even, gentle heat.
What to expect:
- Prep: 10 minutes (thawing not included)
- Cook: 8–12 minutes (depending on size and method)
- Total active time: ~20 minutes
- Final cue: lobster meat turns fully opaque and firms slightly
What you’ll need
- 2 lobster tails — fresh or fully thawed frozen tails (choose tails about 6–8 ounces each for easy portioning).
Note: If tails are frozen, thaw in the refrigerator overnight or in a sealed bag submerged in cold water for 30–60 minutes. - 4 tablespoons unsalted butter — real butter for that rich sauce (use salted if you prefer, then reduce added salt).
- 3 garlic cloves, minced — fine mince releases the most flavor.
- 1 teaspoon paprika — adds color and a subtle smoky note; smoked paprika is optional.
- Salt and freshly ground black pepper, to taste.
- 2 lemon wedges — squeeze over just before serving.
- Fresh parsley, chopped, to taste — for color and a fresh finish.
(Substitutions: swap butter for ghee for a higher smoke point; use garlic powder in a pinch, but fresh garlic is superior.)
Step-by-step instructions
- Thaw and prep: If frozen, thaw the tails completely. Pat dry with paper towels.
- Split the shell: Using kitchen shears, cut down the top center of the shell to the tail, stopping before the fins. Pry the shell open gently and lift the meat out, resting it on top of the shell for presentation.
- Season the meat: Sprinkle a pinch of salt, pepper, and the paprika over the lobster meat.
- Make garlic butter: In a small saucepan or microwave-safe bowl, melt the butter. Stir in the minced garlic and remove from heat. Let sit 1–2 minutes to mellow the raw edge of garlic.
- Brush and cook: Brush the garlic butter generously over the lobster. Choose your method below: broil or bake.
- Finish and serve: Once cooked, spoon any leftover warm garlic butter over the meat, sprinkle with chopped parsley, and serve with lemon wedges.
Cooking methods (choose one)
- Broil: Preheat broiler on high with an oven rack 4–6 inches from the heat. Broil 4–6 minutes, watching closely. The top will brown slightly and the meat becomes opaque.
- Bake: Preheat oven to 425°F (218°C). Bake 8–12 minutes depending on tail size, until the meat is opaque and just firm. For extra color, broil 1 minute at the end.
Food-safety cue: Cook until opaque and firm; internal temperature around 140–145°F is a good guideline, but visual cues work well for lobster. Do not overcook; lobster becomes tough when dry.
Best ways to enjoy it
Plate a lobster tail on a warmed plate, spoon extra garlic butter over the meat, and add a lemon wedge on the side. Simple sides that complement but don’t compete:
- Light salad with citrus vinaigrette
- Buttery mashed potatoes or herb roasted fingerlings
- Steamed asparagus or sautéed greens with garlic
- Crusty bread to mop up the garlic butter
For a garlic-forward surf-and-turf dinner, serve lobster alongside cheesy garlic chicken wraps to keep flavors cohesive and crowd-pleasing.
How to store & freeze
- Refrigerate: Cool leftover lobster to room temperature (no more than 2 hours), then store in an airtight container. Use within 2–3 days for best quality.
- Reheat: Gently reheat in a 300°F (150°C) oven covered with foil for 8–10 minutes, or steam briefly until warm. Avoid high heat or microwave reheating, which can toughen the meat.
- Freeze: For longer storage, remove meat from shell (optional), wrap tightly in plastic wrap then foil or use a vacuum seal. Freeze up to 3 months. Thaw in the refrigerator overnight before reheating.
Food safety tip: Do not refreeze once fully thawed and cooked.
Pro chef tips
- Keep the shell on: Cooking meat on its shell helps insulate and prevents overcooking while adding presentation value.
- Temper the garlic: Let minced garlic steep in hot melted butter off the heat for 1–2 minutes to tame raw sharpness but retain aroma.
- Even cooking: If tails vary in size, start larger tails earlier or slice them to a more uniform thickness so both finish at the same time.
- Use a thermometer for precision: If you want exactness, remove lobster at 140–145°F.
- Finish with acid: A last squeeze of lemon brightens the rich butter and balances the dish.
Creative twists
- Herbed compound butter: Mix softened butter with lemon zest, chives, and tarragon before melting for a more complex sauce.
- Spicy kick: Add 1/4 teaspoon cayenne or a dash of hot sauce to the butter for heat.
- Parmesan crust: Sprinkle grated Parmesan and breadcrumbs on top, then broil briefly for a crunchy finish.
- Citrus-basil gremolata: Replace parsley with a mixture of orange zest, lemon zest, and chopped basil for a fresh finish.
- Dairy-free: Swap butter for olive oil or vegan butter and reduce cooking time slightly.
FAQ – Your questions answered
Q: How long do lobster tails take to cook?
A: For 6–8 oz tails, broil 4–6 minutes or bake at 425°F for 8–12 minutes. Cook until the meat is fully opaque and slightly firm.
Q: Can I use frozen lobster tails?
A: Yes. Thaw in the refrigerator overnight or in a sealed bag in cold water for 30–60 minutes. Pat dry before cooking.
Q: How can I tell when lobster is done?
A: The meat turns from translucent to opaque white and firms slightly. If using a thermometer, aim for about 140–145°F.
Q: Is it safe to eat lobster that’s undercooked?
A: No—undercooked shellfish may contain pathogens. Cook until opaque and hot throughout. When in doubt, cook a little longer at a gentle temperature.
Q: How long will leftovers keep?
A: Store cooked lobster in an airtight container in the fridge and use within 2–3 days. Freeze for up to 3 months if needed.
Q: Can I prepare the garlic butter ahead of time?
A: Yes. Make the garlic butter up to 2–3 days ahead and refrigerate. Rewarm gently before brushing on the lobster.
Q: Any tips for large lobster tails?
A: For tails over 8 ounces, increase baking time and consider finishing under the broiler for color. Use a thermometer or check for opaque meat to avoid overcooking.
Final thoughts
These garlic butter lobster tails are a fast route to a memorable meal—rich, bright, and effortless. Try the simple technique once and you’ll have an easy go-to for celebrations or an elevated weeknight dinner. If you make it, leave a note below describing your twist.
Garlic Butter Lobster Tails
Ingredients
Method
- If frozen, thaw the lobster tails completely. Pat dry with paper towels.
- Using kitchen shears, cut down the top center of the shell to the tail, stopping before the fins.
- Gently pry the shell open and lift the meat out, resting it on top of the shell for presentation.
- Sprinkle a pinch of salt, pepper, and paprika over the lobster meat.
- In a small saucepan or microwave-safe bowl, melt the butter.
- Stir in the minced garlic and remove from heat. Let sit for 1–2 minutes to mellow the raw edge of garlic.
- Brush the garlic butter generously over the lobster.
- Choose your cooking method: broil or bake.
- For broiling, preheat broiler on high with an oven rack 4–6 inches from the heat. Broil for 4–6 minutes until the top is browned slightly and the meat becomes opaque.
- For baking, preheat oven to 425°F (218°C). Bake for 8–12 minutes depending on tail size until the meat is opaque and just firm.
- For extra color, broil for 1 minute at the end.
- Once cooked, spoon any leftover warm garlic butter over the meat, sprinkle with chopped parsley, and serve with lemon wedges.