Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Butterfly the lobster tails: Use kitchen shears to cut down the top center of the shell, stopping before the tail fan. Gently spread the shell open, exposing the meat. Be careful not to cut all the way through. You can also make a shallow cut along the top of the meat to help it cook evenly.
- Place the butterflied lobster tails on the prepared baking sheet.
- 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 juice, lemon zest, kosher salt, and chopped parsley. Cook for another minute until combined.
- Spoon the garlic lemon butter sauce generously over the exposed lobster meat.
- Broil for 8-10 minutes, or until the lobster meat is opaque and cooked through, and the shells are bright red. Keep a close eye on them to prevent overcooking.
- Let the lobster tails rest for about 5 minutes before serving. Serve immediately with extra lemon wedges if desired.
Notes
For a richer flavor, you can add a splash of white wine to the butter sauce. If you don't have fresh parsley, you can use 1 teaspoon of dried parsley.