Baked Garlic Butter Lobster Tails

Ingredients

• 4lobster tails
• 4 tbsp (57 g)melted unsalted butter
• 1/2 tspdried chilli flakes
• 1 tbspchopped fresh parsley
• 2 clovesgarlic, minced
• 1/4 tspsalt
• 1/4 tspblack pepper
• 1 tbsplemon juice

Instructions

1. 1

   Preheat the oven

   Heat the oven to 260°C (500°F).

2. 2

   Cut the shells

   Using kitchen scissors, cut down the top of each lobster tail shell, stopping at the final tail segment.

3. 3

   Lift the meat

   Gently prise the shell open. Starting at the top, ease the meat out while keeping it attached at the base. Fold the shell back and rest the meat on top.

4. 4

   Mix the butter

   Stir together the melted butter, chilli flakes, parsley, garlic, salt, black pepper and lemon juice. Brush the mixture over each lobster tail.

5. 5

   Broil the tails

   Broil for 6–8 minutes, or until the meat is fully cooked, opaque and white, with an internal temperature of 60–63°C (140–145°F).

6. 6

   Serve with butter

   Transfer the lobster tails to a serving plate and serve with any remaining garlic butter sauce.

What are baked garlic butter lobster tails?

Lobster tails are the meaty portion of the lobster, cooked here in their shells with a rich, seasoned butter topping. Lobster is a familiar feature of American seafood cooking, and this version keeps the preparation straightforward: split the shell, lift the meat on top and broil.

The exposed meat cooks quickly and takes on the flavour of garlic, lemon, parsley and chilli. The shell also makes each tail easy to present and serve.

Nutrition and macros by portion

The nutrition label shows one serving as written: 230 calories, 23g protein, 2g carbs, 15g fat.

Lobster supplies most of the protein, while the butter contributes most of the fat and calories; the small amount of lemon juice and seasonings adds little carbohydrate. Round out the plate with vegetables or a salad, and add potatoes or bread if you want a more substantial meal.

Getting the tails ready

Shell cut: Use kitchen scissors to cut through the top shell, stopping at the last tail segment. Take care not to cut through the meat beneath.

Meat lift: Ease the meat out gently and leave it attached at the base. Resting it on the shell exposes more surface to the butter and heat.

Why the butter works

Garlic and parsley: Minced garlic distributes more evenly through the melted butter, while chopped parsley adds a fresh, herbal note.

Lemon and chilli: Lemon juice brightens the rich butter; chilli flakes bring a mild, adjustable heat. Brush the mixture over the meat so the seasoning reaches the surface.

Watch the cooking closely

High heat: At 260°C (500°F), the tails cook in just 6–8 minutes. Broiler strength and tail size can affect the timing, so use the recipe's visual and temperature cues rather than relying on the clock alone.

Doneness: The meat should be opaque and white, with an internal temperature of 60–63°C (140–145°F). Remove it promptly once cooked to help keep it tender.

Serving the lobster

The remaining garlic butter is useful at the table for dipping or spooning over the meat. Serve the tails straight away while the butter is warm.

For a fuller meal, pair them with a simple salad, steamed vegetables or potatoes. Mild, fresh sides let the lobster and garlic butter remain the focus.

Timing and preparation

The total cooking time is 30 minutes, with broiling taking only 6–8 minutes. Set out the ingredients and prepare the tails before mixing the sauce so they are ready to go under the heat.

If preparing ahead, keep the raw, prepared tails chilled and brush them with the butter mixture just before broiling.

Recipe notes & tips

• Use sharp kitchen scissors to cut the shells neatly without crushing them.
• Keep the meat attached at the base so each tail stays in one piece.
• Mix the sauce thoroughly before brushing so the garlic and seasonings are spread evenly.
• Check the thickest part of the meat with a thermometer near the end of broiling.
• Serve any remaining butter sauce alongside the tails rather than discarding it.

Variations

• More lemon: Add a little extra lemon juice to the butter for a brighter finish.
• Extra heat: Increase the chilli flakes if you want a spicier topping.
• Herb change: Replace some of the parsley with chopped chives for a gentler onion note.
• Citrus zest: Add finely grated lemon zest to intensify the citrus aroma.
• Peppery finish: Add a little extra black pepper to the sauce before brushing.

Common mistakes to avoid

• Cutting through the meat: Keep the scissors on the shell and stop at the final tail segment.
• Pulling the meat free: Leave it attached at the base so it can sit neatly on the shell.
• Broiling by time alone: Check that the meat is opaque and reaches 60–63°C (140–145°F).
• Overcooking the tails: Begin checking at 6 minutes because high heat can cook them quickly.
• Uneven seasoning: Stir the sauce again before brushing so the garlic and flakes do not settle.

How to store

Refrigerate leftover cooked lobster in an airtight container for up to 2 days. Reheat gently until hot, taking care not to cook it for too long; the texture can become tough.

Frequently asked questions