Baked Lobster Tails

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Fancy Baked Lobster Tails are served with a garlic butter sauce in the perfect dinner for special occasions. These restaurant-style lobster tails are juicy and delicious, but real EASY to make in under 25 minutes! The delicate, slightly sweet flavor of lobster is refreshing yet indulgent, especially when served with plenty of melted butter and lemon, as it is in this simple recipe. Also, check out PrimeWater Seafood for lobster that is SUSTAINABLY RAISED & TRACEABLE.

This recipe for baked lobster tails is a decadent dinner made with large lobster tails smothered with a buttery garlic herb sauce then baked making these lobster tails tender and juicy. The ultimate indulgence! Baked Lobster Tails are full of a delicious buttery garlic herb dip that is slathered on each one. Once you taste the thick, tender, juicy lobster tail it will melt in your mouth. This seafood recipe is mouthwatering!

Serve these tasty lobster tails with Slow Cooker Garlic Parmesan Potatoes, Lyonnaise Potatoes or Fried Smashed Potatoes with Lemons. Also goes well with Oven Roasted Broccoli, Sauteed Spinach & Garlic or Roasted Asparagus.

Lobster is a rich source of copper and selenium and also contains zinc, phosphorus, vitamin B12, magnesium, vitamin E, and a small amount of omega-3 fatty acids. It does contains cholesterol. It is a common misconception that lobster meat has little nutritional value. Maine lobster meat is one of the healthiest proteins you can eat. Research has shown that Omega-3’s help to protect long-term good health and provide a protective health benefit.


Baked Lobster Tails

baked lobster tails scaled

Baked Lobster Tails

  • Author: Tasty
  • Prep Time: :10
  • Cook Time: :15
  • Total Time: :25
  • Yield: 2 1x
  • Category: Dinner
  • Method: Baked


  • 8 oz lobster tail, 2 tails
  • 3 tablespoons butter, melted
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • 2 wedges lemon, to serve
  • broccoli, cooked, to serve


  • Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  • Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  • Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  • If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  • While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  • Preheat oven to 450°F (230°C).
  • In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  • Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  • Serve with a side of broccoli and a lemon wedge.
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