Ingredients
Scale
- 4 frozen lobster tails (6–8 ounces each)
- 4 tablespoons butter, melted
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon lemon juice
- Salt and pepper, to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Thaw the lobster tails: Place in the refrigerator for 8–12 hours or submerge in a sealed bag in cold water for 30–60 minutes, changing water every 15 minutes.
- Preheat the oven or broiler: Oven to 425°F (220°C) or broiler to high. For grilling, preheat to medium-high.
- Cut the shell: Using kitchen shears, cut down the top of each shell, stopping before the tail fin. Gently lift the meat to rest on top of the shell.
- Prepare the butter mixture: Combine melted butter, minced garlic, paprika, lemon juice, salt, and pepper.
- Brush lobster meat: Generously coat the meat with the butter mixture.
- Cook the lobster tails: Baking: 12–15 minutes on a baking sheet, Broiling: 8–10 minutes under the broiler, Grilling: 10–12 minutes meat-side up on the grill.
- Check doneness: Meat should be opaque and firm; internal temperature 140–145°F (60–63°C).
- Serve: Drizzle with extra butter, sprinkle with parsley, and serve with lemon wedges and your preferred sides.
Notes
Avoid overcooking to maintain a tender texture.
Customize with herbs like thyme, chives, or citrus zest.
Small to medium lobster tails cook more evenly and quickly.
- Prep Time: 15
- Cook Time: 15