Garlic Butter Lobster Tails
Tender broiled lobster tails with garlic butter for a luxurious Christmas Eve dinner.
Updated: Nov 9, 2026
Why you'll like it
- Ready in about 30 min.
- Serves 4 — easy to halve or double.
- Medium level — everyday equipment only.
- Storage, freezing and reheating covered below.
This Garlic Butter Lobster Tails recipe takes 30 minutes and serves 4. Lobster tails broiled with garlic butter taste luxurious yet cook faster than most roasts, which makes them ideal for Christmas Eve when you want something special without spending all day cooking.
Helpful guides
Instructions
Thaw frozen tails overnight in the fridge, never on the counter. Using sturdy kitchen shears, cut straight down the top center of each shell from end to end, stopping at the tail fan.
Gently spread the shell open and lift the meat through the slit so it rests on top. This butterfly keeps the meat tender and looks impressive with almost no skill.
Stir melted butter with garlic, lemon juice, paprika, salt, and pepper. Brush half over the meat, letting it drip into the shell.
Arrange on a foil-lined sheet 6 inches under a heated broiler and broil 10 to 12 minutes until the meat turns opaque white with lightly browned edges. Brush with remaining butter halfway through.
Check the thickest part with a thermometer for 140 to 145°F and firm, milky flesh. Rest 3 minutes, shower with parsley, and serve immediately with lemon and extra butter.
Troubleshooting — fixes, not repeats
- If meat sticks to the shell, the membrane was not loosened; slide a spoon under the meat before broiling.
- If tops brown before centers cook, move the rack one slot lower and add 2 minutes.
- If butter burns, garlic pieces were too large; mince fine or grate it.
- If tails curl tightly, the underside membrane was left intact; snip it in two places before cooking.
Make it your way
- Spicier version: For grilled tails, split and grill shell-down 5 minutes, then flip, brush with butter, and finish 5 minutes over indirect heat.
- Old Dhaka style: For a crowd, butterfly a day ahead and refrigerate covered because the prep holds perfectly.
- For a spicy version, add 1/2 teaspoon cayenne to the butter.
- Leftover meat chops into lobster rolls or mac and cheese the next day.
Storage & reheating
Cool leftovers within 2 hours, then refrigerate in a covered container and use within 3 to 4 days. Reheat only the portion you will eat until steaming hot throughout — poultry and reheated rice should reach 165°F (74°C).
Reheat gently in butter over low heat just until warm; microwaving turns lobster rubbery.
Do not refreeze thawed tails.
FAQ
Fresh or frozen tails?
Frozen tails are often better since most lobster is frozen at sea. Thaw overnight in the fridge for even cooking. Start with the suggested amount, then adjust to suit your taste and equipment.
How do I avoid rubbery lobster?
Pull at 140 to 145°F internal temperature while still juicy. Carryover heat finishes the job as it rests. Start with the suggested amount, then adjust to suit your taste and equipment.
Can I bake instead of broil?
Yes, bake at 425°F for 12 to 15 minutes. Broiling gives better browning on top. Start with the suggested amount, then adjust to suit your taste and equipment.