Lobster Tail Recipe

Prepare lobster tails

Thaw lobster tails completely if frozen and pat dry with paper towels. Using kitchen shears, cut lengthwise down the top (shell side) of each tail from the open end toward the fin, stopping before the fin. Pry the shell gently open and use your fingers to lift the lobster meat out of the shell, keeping the base attached at the tail end. Lay the meat on top of the shell and press the shell edges closed under the meat so the tail lays flat (butterflied).

Season and oil

Preheat oven to 425°F (220°C). Brush the exposed lobster meat lightly with olive oil and sprinkle evenly with kosher salt, black pepper, paprika, and smoked paprika (if using).

Make garlic butter

In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 1–2 minutes until fragrant but not browned. Remove from heat and stir in the lemon juice and half (1 tablespoon) of the chopped parsley.

Bake lobster tails

Place the prepared lobster tails on a baking sheet lined with foil, meat-side up. Spoon about half of the garlic butter evenly over the meat of the tails. Bake in the preheated oven for 10–12 minutes, or until the meat is opaque and reaches an internal temperature of 140–145°F (60–63°C). Cooking time varies by tail size; smaller tails may take 8–10 minutes, larger tails 12–14 minutes. Do not overcook to avoid rubbery texture.

Broil for color (optional)

If you prefer a lightly browned top, switch the oven to broil on high for the last 1–2 minutes of cooking and watch closely to prevent burning. Remove when the tops are lightly golden.

Finish and serve

Remove the lobster tails from the oven and immediately brush with the remaining garlic butter. Sprinkle with the remaining chopped parsley. Serve each tail with a lemon wedge.