Garlic Butter Lobster Tails Recipe with Garlic-Parsley Sauce

• 10-12 oz. lobster tails
• 2 1/2 sticks salted butter
• 1/4 cup fresh chopped parsley
• 6 cloves garlic, minced
• juice of 1/2 a lemon
• 1-2 tsp crushed red pepper adjust to taste
• 2 tsp garlic powder
• 1 tsp paprika for color and mild flavor

Directions for sauce:

• Over medium heat, melt 1/2 stick of butter in a small pan.
• Add crushed red pepper and garlic powder, sauté for about 1 minute to release the flavors.
• Add the minced fresh garlic and sauté 2–3 minutes until fragrant, stirring so it doesn’t brown.
• Add the remaining 2 sticks of butter and stir until fully melted and combined.
• Squeeze in the juice of 1/2 a lemon and stir to incorporate.
• Stir in the chopped parsley, reduce the heat to low, and let the sauce warm gently so the flavors meld.
• Keep the sauce warm and use it to baste the lobster tails while grilling and to serve on the finished dish.

Directions for lobster tails:

• Use kitchen shears to cut the top of each tail shell down the center.
• Pry the shell open with your fingers and carefully lift the meat, leaving it attached at the base. Lay the meat on top of the shell (butterfly the tail).
• Sprinkle paprika over the exposed meat for color and mild flavor.
• Preheat grill to medium-high. Place tails meat-side up, close the lid, and grill for 10 minutes.
• Baste with the garlic butter, flip the tails, then grill covered for 5 minutes.
• Flip again, baste once more, and grill covered for another 7–10 minutes.
• Check the internal temperature with an instant-read thermometer; the meat should reach about 135–140°F. Remove from grill and serve with extra garlic butter.

What you will need:

Salted butter: This recipe uses about 2 1/2 sticks of salted butter for a rich sauce.

Fresh parsley: Italian flat-leaf parsley is preferred because you can chop stems without bitterness; curly parsley also works but can be more delicate.

Garlic: Fresh garlic gives the best flavor, but jarred minced garlic can be used in a pinch.

Crushed red pepper: Adds a gentle heat and brightness. Start with a small amount and adjust to taste.

Lemon: Use the juice of half a lemon in the sauce and cut the remaining half into wedges for serving.

Lobster tails: Choose tails about 7–12 oz each for the best texture; this recipe used 10–12 oz tails. If using frozen tails, thaw in cold water with a few ice cubes and weigh them down to keep submerged.

Pan: Use a small skillet for the sauce that can hold heat gently; a stovetop-to-oven pan is convenient if you prefer finishing in the oven.