Garlic Butter Roasted Lobster Tails

Name: Garlic Butter Roasted Lobster Tails
Total time: 25 min
Yield: 2
Ingredients: 4 lobster tails (5–6 oz each), thawed if frozen; 6 tbsp unsalted butter, melted; 4 cloves garlic, minced; 1 tbsp fresh parsley, chopped; 1 tsp smoked paprika; 1/2 tsp Old Bay or Cajun seasoning; Salt and black pepper; 1 bunch asparagus, trimmed; 1 tbsp olive oil; 2 lemons, halved

Butterflied lobster tails roasted in garlic-herb butter with asparagus and charred lemon. A special-occasion dinner in 25 minutes.

25 min Medium Serves 2

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Lobster tails feel intimidating, but the technique is just: cut the shell, lift the meat, butter, roast. The oven does the rest. Roast the asparagus and lemon halves on the same sheet pan and dinner is done in one shot.

Ingredients

4 lobster tails (5–6 oz each), thawed if frozen
6 tbsp unsalted butter, melted
4 cloves garlic, minced
1 tbsp fresh parsley, chopped
1 tsp smoked paprika
1/2 tsp Old Bay or Cajun seasoning
Salt and black pepper
1 bunch asparagus, trimmed
1 tbsp olive oil
2 lemons, halved

Gear I used

Tested in my own kitchen. Links may be affiliate links.

Instant-Read Meat Thermometer 4.5

Method

1
Preheat the oven to 425°F. Line a sheet pan with foil.
2
Using kitchen shears, cut down the center of each shell from the top toward the tail. Gently pull the meat up and out of the shell, leaving it attached at the base, and lay it on top of the shell.
3
Stir the garlic, parsley, paprika, Old Bay and a pinch of salt and pepper into the melted butter.
4
Toss the asparagus with olive oil, salt and pepper and spread it on the pan. Nestle the lobster tails and lemon halves (cut side up) alongside.
5
Spoon about half the garlic butter over the lobster meat.
6
Roast 12–15 minutes, until the meat is opaque and reads 140°F on an instant-read thermometer. Brush with the remaining butter halfway through.
7
Squeeze the charred lemon over everything and serve with the extra butter for dipping.