Easy Baked Lobster Tails with Lemon Garlic Butter

How to Make Easy Baked Lobster Tails with Lemon Garlic Butter

1. 1

   Step 1: Prepare and butterfly the lobster tails

   Preheat the oven to 425°F (218°C). Using kitchen shears, cut down the center top of each shell (lengthwise) to the base, then gently pry the shell open and lift the meat, leaving the base attached; rest the meat on top of the shell (butterfly). Pat the meat dry with paper towels — dry meat bakes more evenly.

   For this step

   • 4 lobster tailsLobster tails (6–8 oz / 170–225 g each), thawed
   
2. 2

   Step 2: Oil and season

   Lightly brush the exposed lobster meat with olive oil and season with kosher salt, black pepper, and smoked paprika. Arrange the prepared tails on a rimmed baking sheet lined with foil or parchment, shell side down.

   For this step

   • 1 tbspExtra-virgin olive oil
   • 1 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   • 1/2 tspSmoked paprika
   
3. 3

   Step 3: Bake until just cooked

   Bake in the preheated oven for 10–12 minutes (about 1 minute per ounce). Start checking at 10 minutes: the meat should be opaque, firm, and 135–140°F (57–60°C) internal temp. Avoid overcooking — lobster becomes dry quickly.
   
4. 4

   Step 4: Make lemon garlic butter

   While the tails bake, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in the lemon juice, a pinch of kosher salt if needed, and the chopped parsley. Keep warm.

   For this step

   • 3 clovesGarlic, minced
   • 2 tbspFresh parsley, finely chopped (optional)
5. 5

   Step 5: Finish, baste and serve

   When lobster is cooked, brush or spoon most of the lemon garlic butter over the meat. For a lightly caramelized top, place under a hot broiler 1–2 minutes—watch closely. Serve immediately with remaining butter and lemon wedges. Tip: use an instant-read thermometer to ensure perfect doneness every time.

1. Preheat the oven to 425°F (218°C). Using kitchen shears, cut down the center top of each shell (lengthwise) to the base, then gently pry the shell open and lift the meat, leaving the base attached; rest the meat on top of the shell (butterfly). Pat the meat dry with paper towels — dry meat bakes more evenly.
2. Lightly brush the exposed lobster meat with olive oil and season with kosher salt, black pepper, and smoked paprika. Arrange the prepared tails on a rimmed baking sheet lined with foil or parchment, shell side down.
3. Bake in the preheated oven for 10–12 minutes (about 1 minute per ounce). Start checking at 10 minutes: the meat should be opaque, firm, and 135–140°F (57–60°C) internal temp. Avoid overcooking — lobster becomes dry quickly.
4. While the tails bake, melt the unsalted butter in a small saucepan over low heat. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Remove from heat, stir in the lemon juice, a pinch of kosher salt if needed, and the chopped parsley. Keep warm.
5. When lobster is cooked, brush or spoon most of the lemon garlic butter over the meat. For a lightly caramelized top, place under a hot broiler 1–2 minutes—watch closely. Serve immediately with remaining butter and lemon wedges. Tip: use an instant-read thermometer to ensure perfect doneness every time.