Lobster Tail Recipe

Preheat and prep

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or lightly oil it.

Place halved baby potatoes in a bowl. Add 1.5 tbsp olive oil, chopped rosemary, garlic powder, 0.75 tsp salt, and 0.5 tsp black pepper. Toss to coat evenly.

Arrange potatoes cut-side down on the prepared baking sheet, leaving space so they roast rather than steam.

Roast in the preheated oven for 25–30 minutes, turning once halfway, until golden and tender when pierced with a fork. Keep warm; potatoes will finish while lobster cooks.

While potatoes roast, toss asparagus and baby carrots with 2 tbsp olive oil, 0.5 tsp salt, and 0.25 tsp black pepper in a bowl.

Spread vegetables on a second baking sheet in a single layer. They can go into the oven for the last 10–12 minutes of the potatoes' roasting time (use the top rack). Roast until tender-crisp and lightly browned (about 10–12 minutes). Alternatively, sauté vegetables in a hot skillet for 6–8 minutes until tender-crisp.

Remove vegetables from oven/skillet and keep warm.

If lobster tails are frozen, thaw overnight in the refrigerator or for 30–60 minutes in cold water sealed in a bag. Pat dry.

Butterfly the tails

Using kitchen shears, cut down the top center of the shell lengthwise toward the tail, stopping at the tail fan. Pry shell open gently and lift the lobster meat up and out, resting it on top of the shell while keeping the tail end attached. This is called 'butterflying' and helps even cooking and presentation.

Season the meat lightly with 1 tsp salt, 1 tsp black pepper, and 1 tsp paprika.

Make garlic butter

In a small saucepan or microwave-safe dish melt 4 tbsp unsalted butter over low heat or in 20–30 second intervals. Stir in 1 tsp minced garlic and 1 tbsp lemon juice. Keep warm.

Place lobster tails on a baking sheet or broiler pan, meat-side up. Brush about half of the garlic butter over the meat.

Broil on high (or set oven to 500°F / 260°C) with the rack 6–8 inches from the heat source for 6–10 minutes depending on tail size: 6–8 minutes for 6 oz, 8–10 minutes for 8 oz. Lobster is done when meat is opaque, firm, and registers 140–145°F (60–63°C). Avoid overcooking.

During the last minute of broiling, brush the remaining garlic butter over the meat and sprinkle with chopped parsley.

Let lobster rest 2 minutes before serving.