Garlic Herb Butter Lobster Tails with Lemon Drizzle

These garlic herb butter lobster tails with lemon drizzle are one of my favorite seafood dishes to prepare when I want something elegant yet easy. The lobster turns out tender and sweet, while the garlic herb butter melts over the top, creating a rich, flavorful finish. A final drizzle of lemon brightens everything up beautifully.

Why You’ll Love This Recipe

I love this recipe because it delivers restaurant-quality flavor without being complicated. The garlic herb butter seeps into the lobster meat as it cooks, keeping it moist and flavorful. The lemon drizzle adds just the right amount of freshness. I also like that it cooks quickly, making it perfect for a special dinner that doesn’t take hours to prepare.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lobster tails (fresh or thawed if frozen)

• Unsalted butter

• Garlic, minced

• Fresh parsley, thyme, or chives, chopped

• Olive oil

• Paprika (optional, for color)

• Salt and black pepper

• Lemon juice and zest

• Lemon wedges (for serving)

Directions

1. I preheat the oven to 425°F (or set the broiler if I want a faster cook).

2. I butterfly the lobster tails by cutting down the shell with kitchen shears and gently lifting the meat to sit on top of the shell.

3. I season the lobster lightly with salt, pepper, and paprika.

4. In a small saucepan, I melt butter and stir in garlic, herbs, olive oil, and lemon zest.

5. I brush the lobster tails generously with the garlic herb butter.

6. I bake or broil for 8–12 minutes, depending on the size, basting with more butter halfway through.

7. Just before serving, I drizzle fresh lemon juice over the lobster and garnish with extra herbs.

Servings and timing

This recipe makes about 2 servings (4 lobster tails). It usually takes me 10 minutes to prep and 10–12 minutes to cook, so I can have it ready in about 20–25 minutes.

Variations

Sometimes I add a pinch of red pepper flakes for a little heat. If I want a richer flavor, I splash in a bit of white wine while melting the butter. I’ve also served these lobster tails over pasta tossed in the same garlic herb butter, turning it into a full meal.

Storage/Reheating

I store leftover lobster in an airtight container in the fridge for up to 2 days. When reheating, I place it in a skillet with a little melted butter over low heat to keep the meat tender. I avoid microwaving because it makes the lobster tough.

FAQs

Can I use frozen lobster tails?

Yes, I often use frozen lobster tails—I just thaw them in the fridge overnight before cooking.

How do I know when the lobster is done?

The meat turns opaque and white, and it should feel firm but not rubbery. The shells also turn bright red.

Is it better to bake or broil lobster tails?

I like both methods. Baking gives gentle, even cooking, while broiling is quicker and adds a nice golden finish.

What herbs work best in the butter?

I like parsley, thyme, and chives, but basil or dill also work well for a fresh twist.

What can I serve with lobster tails?

I often pair them with roasted vegetables, rice, mashed potatoes, or a crisp green salad.

Conclusion

Garlic herb butter lobster tails with lemon drizzle are one of those recipes I turn to when I want something impressive but simple. I love how the buttery garlic sauce enhances the natural sweetness of the lobster, and the lemon drizzle ties it all together. It’s a dish that feels special every time I make it.