Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Butterfly the lobster tails. With kitchen shears, cut down the top center of the shell, stopping before the tail fin. Gently spread the shell open, exposing the meat. Be careful not to cut through the meat. 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, meat side up.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Do not let the garlic brown.
- Remove the saucepan from the heat. Stir in the juice of half the lemon, chopped parsley, and kosher salt. Mix well.
- Spoon the garlic lemon butter mixture evenly over the lobster meat. Squeeze a little extra lemon juice over the top if desired.
- Bake for 12-15 minutes, or until the lobster meat is opaque and cooked through. The internal temperature should reach 140°F (60°C).
- Let the lobster tails rest for about 5 minutes before serving. Garnish with extra parsley and lemon wedges.
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 dried parsley, but use about 1 teaspoon.