Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the lobster tails: Using kitchen shears or a sharp knife, cut lengthwise down the center of the top of each lobster tail shell, exposing the meat. Be careful not to cut all the way through the bottom shell. Gently loosen the meat from the shell and lift it up and over the top, resting it on the shell. This is called "butterflying" the tail.
- Place the prepared lobster tails on the baking sheet.
- Make the garlic lemon butter sauce: Zest the lemon and then cut it in half. Mince the garlic. Finely chop the parsley.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Stir in the lemon zest, kosher salt, and the juice from half of the lemon. Remove from heat.
- Brush the butter sauce generously over the exposed lobster meat. Squeeze the remaining lemon half over the tails.
- Broil or bake for 8-12 minutes, or until the lobster meat is opaque and cooked through. Cooking time will vary depending on the size of the tails.
- Remove from the oven. Garnish with fresh chopped parsley. Let rest for 5 minutes before serving.
Notes
This recipe is naturally gluten-free. For a different flavor profile, you can add a pinch of red pepper flakes to the butter sauce for a touch of heat. Serve with a side of roasted vegetables or a fresh salad for a complete meal.