Ingredients
- 4 lobster tails
- ½ cup unsalted butter, melted
- 4 cloves garlic, finely minced
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp paprika
- ½ tsp Italian seasoning
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp fresh parsley, chopped
- ½ tsp red pepper flakes, optional
- Lemon wedges, for serving
Instructions
- Prepare the lobster tails: Using kitchen shears, carefully cut through the top of each lobster shell from the opening toward the tail. Gently pull the shell apart and lift the lobster meat slightly above the shell.
- Preheat the oven: Set the oven to 425°F (220°C). Arrange the lobster tails on a baking sheet or in a baking dish.
- Make the garlic butter: In a small bowl, combine the melted butter, minced garlic, lemon juice, lemon zest, paprika, Italian seasoning, black pepper, salt, and red pepper flakes.
- Brush the lobster: Generously brush the garlic butter mixture over the exposed lobster meat. Reserve a little butter for serving.
- Bake: Bake for 10–14 minutes, depending on the size of the lobster tails. The meat should be opaque and reach an internal temperature of 140–145°F (60–63°C).
- Broil for a golden finish: For a lightly browned top, switch the oven to broil and cook for 1–2 minutes, watching carefully so the butter and lobster don’t burn.
- Garnish: Remove from the oven and brush with the remaining garlic butter. Sprinkle with fresh parsley and serve with lemon wedges.
Serving Suggestions
Serve the lobster tails with roasted asparagus, steamed broccoli, cauliflower rice, roasted potatoes, or a fresh green salad.
Tip: Avoid overcooking the lobster—the meat should be tender and juicy, not rubbery. Smaller tails may need less cooking time, while larger tails may need a few extra minutes.
