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Best Lobster Tail

THE BEST BUTTER-BAKED LOBSTER TAILS

This simple yet luxurious recipe ensures perfectly tender, moist lobster meat infused with rich garlic and lemon butter, achieved through the popular butterflying technique followed by baking and an optional quick broil.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Lobster Tails
  • 4 Cold-Water Lobster Tails Approx. 5-7 oz each. Thawed completely before use.
The Garlic-Butter Infusion
  • 6 Tablespoons Unsalted Butter Divided (4 Tbsp for cooking butter, 2 Tbsp for finishing butter).
  • 3 Cloves Fresh Garlic Minced finely.
  • 1 Tablespoon Fresh Lemon Juice Freshly squeezed.
  • 1/2 Teaspoon Lemon Zest Optional, but highly recommended.
  • 1 Teaspoon Kosher Salt Or to taste.
  • 1/2 Teaspoon Freshly Ground Black Pepper Or to taste.
  • 1 Tablespoon Fresh Parsley or Chives Finely chopped, for garnish.

Equipment

  • Sharp Kitchen Shears
  • Small Mixing Bowl
  • Baking sheet
  • Basting Brush
  • Meat Thermometer (Optional)

Method
 

Phase 1: Preparing the Lobster Tails
  1. Thaw the Tails Completely: Ensure the lobster tails are fully thawed. Pat them dry thoroughly with paper towels before proceeding.
  2. Preheat the Oven and Prep the Pan: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
  3. Butterfly the Shell (The Boat Method): Place the lobster tail rounded-side up. Using sharp kitchen shears, carefully cut straight down the center of the top of the shell, stopping just before the tail fan. Be careful not to cut through the bottom membrane.
  4. Expose and Position the Meat: Gently open the cut shell. Use your fingers to carefully loosen the meat from the sides of the shell. Lift the entire piece of lobster meat up and out, placing it on top of the cut shell (the 'piggyback' position). Lightly score the top of the lobster meat down the center about 1/4 inch deep.
Phase 2: Preparing the Garlic Butter
  1. Prepare the Cooking Butter: In a small bowl, melt 4 tablespoons of the unsalted butter. Add the minced garlic, lemon zest, Kosher salt, and black pepper. Stir until combined. Set this mixture aside (the cooking butter).
  2. Prepare the Finishing Butter: Melt the remaining 2 tablespoons of butter separately. Add 1 tablespoon of fresh lemon juice to this butter. Keep this plain lemon butter warm for serving.
Phase 3: Baking and Broiling
  1. Baste the Meat: Place the prepared lobster tails onto the lined baking sheet. Use the basting brush to generously coat the exposed lobster meat with the seasoned cooking butter mixture (from Step 5). Ensure the mixture gets into the scored line. Reserve any leftover garlic butter.
  2. Bake the Tails: Place the baking sheet in the preheated 400°F (200°C) oven. Bake for approximately 12 to 15 minutes, depending on the size of the tails.
  3. Check for Doneness and Broil: The lobster is done when the meat turns opaque white and registers an internal temperature of 140°F (60°C). For a slightly browned crust, switch the oven to Broil for the final 1-2 minutes, watching closely to prevent burning.
Phase 4: Serving and Presentation
  1. Rest and Baste: Remove the tails from the oven. Brush a final, generous coat of any reserved garlic butter over the hot lobster meat. Allow the tails to rest for 1 minute.
  2. Garnish and Serve: Transfer the finished lobster tails to a serving plate. Sprinkle with the finely chopped fresh parsley or chives. Serve immediately with a small dish of the plain lemon finishing butter (from Step 6) for dipping.

Notes

Always use cold-water tails (like Maine or Canadian) for the best texture. If you don't have shears, a sharp chef's knife can be used to slice the shell, though shears offer better control. For easy cleanup, make sure the parchment paper extends beyond the edges of the baking sheet to catch any dripping butter.