Garlic-buttered-brolied Sweet Lobster Tails

These garlic-buttered-brolied sweet lobster tails were such a big hit on Thanksgiving, I may have to do them again on Christmas Eve. I ordered them online, delivered to my front door from Fulton Fish Market. Here’s the “recipe” to serve 8-12 people in addition to the rest of your menu – if doing as a single main course, do either one 6oz. or two 4oz. tails per person.


  • 16 petite lobster tails – from Fulton Fish Market online, they come in either 4oz. or 6oz. and are flash frozen
  • 1 pound Kerry Gold Irish salted butter, melted
  • 6 to 10 garlic cloves, crushed
  • 1 tablespoon sweet paprika
  • 1/2 cup chopped fresh Italian Parsley
  • 1 large lemon


  • Allow the lobster tails to thaw in the refrigerator for 24 hours before you plan to cook them. 
  • Once they are thawed, you will need to “butterfly” the lobster tails. Using a very sharp pair of kitchen scissors, cut a slit down the middle of the top of the lobster tail from the thick open end to just before the skinny tail end. Then use one hand to gently separate the shell a bit, while you use the other hand to maneuver the lobster meat out of the shell to then rest on top of the now hollow shell. Be careful not to pull the lobster meat out of the shell completely.
  • Arrange butterflied tails on a broiling /sheet pan and leave covered on counter while you prepare the garlic butter.
  • Unwrap and cut the pound of butter into 1-inch cubes and place in a small saucepan. Add the crushed garlic and paprika. Melt the garlic butter mixture on very low flame, stirring often.
  • Once all of the butter is melted, turn up the flame to high and stirring constantly, let the mixture come to a sizzle, browning slightly. 
  • Then remove from heat and immediately brush the garlic butter evenly onto the butterflied lobster tails with a basting brush.
  • Turn on broiler to high or oven setting to broil and pre-heat for 5 minutes. (You can also grill these if preferred.)
  • Place pan with the lobster tails under the brolier and cook for 7-10 minutes (depending on the size of the tails) until lobster meat is white throughout and top has a slight browning.
  • Remove from oven/broiler/grill, sprinkle the chopped parsley all over and serve immediately with a lemon wedge garnish.

Buon apetito!

Categorized as Recipes