Have you ever wondered how to cook lobster tails without boiling or steaming them until they lose their natural flavour and juiciness? This buttered lobster tail recipe is your answer. Searing the tails in butter, lemon and garlic gives you golden, tender meat that feels special enough for a date night but is still totally doable on a weeknight.
Once you try these buttered lobster tails, you might start thinking you have a hidden seafood chef side. The rich combination of lemon, garlic, butter and oil brings out the lobster’s sweetness without making things complicated. It really does feel like restaurant quality in your own kitchen.
- Why These Buttered Lobster Tails Work So Well
- What You Need And Why It Matters
- Simple Swaps And Extra Ideas
- How To Make Buttered Lobster Tail
- Karina’s Tips For Juicy, Golden Lobster Tails
- Recipe FAQ’s
- Butter Seared Lobster Tails Recipe
Why These Buttered Lobster Tails Work So Well
This Buttered Lobster Tails recipe shines because it focuses on simplicity and big flavour. Instead of losing taste by boiling or steaming, searing the lobster in butter and a splash of lemon seals in moisture and adds a gorgeous golden finish that elevates every bite.
Whether you are making lobster tail dishes for a celebration or learning how to cook lobster tails for the first time, this method gives you tender, juicy results in just minutes with confidence and flair.
What You Need And Why It Matters
This is one of those lobster recipes where every ingredient plays an important role in creating a rich and balanced experience on the plate.
- Lobster Tails: These are the star of the show. Look for fresh or fully thawed tails so the meat cooks evenly and stays juicy.
- Unsalted Butter: Butter brings richness and helps create that beautiful golden sear that keeps lobster meat moist and flavourful.
- Lemon Juice: A squeeze of fresh lemon brightens the butter and lifts the whole dish so it never feels too heavy.
- Garlic: Adds warmth and aromatic depth that pairs beautifully with both butter and lobster.
- Oil: A little oil in the pan helps keep the butter from browning too quickly while still letting you get that rich sear on the lobster meat. butter for richness and that signature golden sear.
- Garlic and Lemon Juice : A fresh and aromatic combo that balances the richness perfectly.
Note: Please see recipe card at the bottom for full list of ingredients with measurements.
Simple Swaps And Extra Ideas
These suggestions are optional but fun if you want to tweak things a bit depending on the mood of your meal.
- Fresh Herbs Over The Top: A bit of parsley or dill sprinkled on just before serving adds brightness and colour.
- Garlic Butter Sauce On The Side: If you love extra sauce, melt a little more butter with garlic and lemon and serve it alongside for dipping.
- Spicy Kick: Add a small pinch of chilli flakes to the pan with the garlic if you like a gentle heat that plays off the sweetness of the lobster.
How To Make Buttered Lobster Tail
Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.
- Prep Lobster Tails : If using frozen lobster tails, thaw them in a pot of cold water. Rinse and pat dry with paper towels. Using kitchen shears, cut down the top shell to the tail, leaving the fan intact. Loosen the meat from the shell and lift it slightly, keeping the base attached.
- Season and Sear : Season the lobster tails generously with salt and cracked pepper. Heat 2 tablespoons of butter with the oil in a skillet over medium-high heat. Add 1 tablespoon of lemon juice and place the lobster tails flesh-side down. Sear for 2 minutes until the edges are golden.
- Cook Through : Flip the tails, cover the skillet, and cook for another 1–2 minutes until the shells turn pink and the meat is opaque. If needed, rotate the tails in the pan juices to help the shells cook evenly.
- Add Garlic Butter : Melt the remaining butter, add garlic and sauté until fragrant. Stir in the lemon juice, then spoon the pan juices over the lobster. Remove from heat, garnish with parsley, and serve with lemon slices.
Buttered Lobster Tails shine with cozy, flavorful sides. Pair them with a warm bowl of Instant Pot Pasta e Fagioli for hearty comfort, Scalloped Portobello Mushrooms for cheesy depth, and Corn Casserole for creamy sweetness. Want more seafood magic? Try the garlicky feast of Seafood Boil or the fresh, zesty kick of Chimichurri Lobster Tails for an unforgettable spread.
Karina’s Tips For Juicy, Golden Lobster Tails
- Make sure the lobster meat is patted completely dry before cooking so the butter clings to it and you get a really nice sear.
- Sear the tails flesh side down first so they develop those golden edges that help lock in flavour and moisture.
- Use both butter and a little oil in the pan because the oil helps stop the butter from burning while still giving you that rich butter flavour.
- Take the lobster off the heat as soon as the meat turns opaque so it stays tender and does not overcook.
Yes, just be sure to thaw them completely before cooking. Place the tails in a bowl of cold water for about 30 minutes, then pat them dry with paper towels before preparing.
A heavy-bottomed skillet or cast iron pan works best for a good sear. It helps evenly distribute heat and caramelize the butter and garlic beautifully.
The shells will turn bright pink and the meat will go from translucent to opaque. Be careful not to overcook—it only takes 4 to 5 minutes total on the stove.
Get afreeeBook!
IngredientsUSMetric1x2x3x
- ▢ 4 lobster tails
- ▢ 1 teaspoon salt or to taste
- ▢ 1 pinch cracked pepper to taste
- ▢ 2 tablespoons cooking oil
- ▢ 1/2 cup unsalted butter divided
- ▢ 2 tablespoons lemon juice fresh, adjust to your taste
- ▢ 4 cloves garlic large, crushed
- ▢ 3 lemon slices to serve
- ▢ 1 tablespoon fresh parsley chopped to garnish
Instructions
- Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
- Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
- Season lobster tails generously with salt and pepper.
- Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
- Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) — be careful not to overcook! (TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
- Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
- Take off heat immediately and garnish with parsley Serve with remaining pan sauce and lemon slices.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Butter Seared Lobster Tails
Ingredients
- 4 lobster tails
- 1 teaspoon salt or to taste
- 1 pinch cracked pepper to taste
- 2 tablespoons cooking oil
- 1/2 cup unsalted butter divided
- 2 tablespoons lemon juice fresh, adjust to your taste
- 4 cloves garlic large, crushed
- 3 lemon slices to serve
- 1 tablespoon fresh parsley chopped to garnish
Instructions
- Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
- Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
- Season lobster tails generously with salt and pepper.
- Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
- Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) – be careful not to overcook! (TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
- Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
- Take off heat immediately and garnish with parsley Serve with remaining pan sauce and lemon slices.
