Description
Discover the secrets to perfect Garlic Herb Butter Lobster Tails. Learn how to prepare a rich, buttery dish that impresses guests with every succulent bite.
Ingredients
- 4 lobster tails
- 1 1/4 teaspoon (6 ml) paprika, divided
- 1 1/4 teaspoon (6 ml) Old Bay seasoning, divided
- 1 1/4 teaspoon (6 ml) kosher salt, divided
- 1/4 teaspoon (1 ml) garlic powder
- 1/4 teaspoon (1 ml) onion powder
- 1/4 teaspoon (1 ml) ground black pepper
- 1 stick (8 tablespoon (120 ml) s) butter
- 1/4 cup (60 ml) chopped fresh parsley
- 3 cloves garlic, grated
- 1 teaspoon (5 ml) lemon zest
- To serve – lemon wedges
Instructions
- Warm the oven to 400 degrees F.
- Use a pair of kitchen shears to cut along the back of each lobster shell, stopping at the tail end, ensuring the base remains uncut to hold the tail together.
- Gently pull the shell apart and use your fingers to lift the meat away, placing it on top of the shell. Remove the black vein from the meat, and rinse under cold water if needed for extra cleanliness.
- Arrange the lobster tails on a baking tray with a rack.
- In a small bowl, mix together 1/4 teaspoon each of paprika, Old Bay seasoning, salt, garlic powder, onion powder, and black pepper. Sprinkle this blend over the lobster tails.
- Cook the lobster tails in the oven for 10 minutes.
- In the meantime, mix the melted butter with chopped parsley, grated garlic, lemon zest, 1 teaspoon each of paprika, Old Bay seasoning, and kosher salt until well combined.
- Set aside 3 tablespoons of this butter mixture. Use the remaining butter to coat the lobster tails.
- Switch the oven to broiler mode on high and broil the lobster tails for 3 minutes. Take them out of the oven and drizzle with the reserved garlic butter.
- Serve right away with lemon wedges on the side.
Notes
- Ensure your kitchen shears are sharp to cut the lobster shells without harming the meat beneathnAfter removing the black vein, gently rinse the lobster meat under cold water to clear away any sand or debrisnLet the butter mixture sit briefly to allow the garlic and parsley to infuse before applying to the lobster tails
