You know that feeling when you bite into a buttery, garlicky lobster tail at a fancy restaurant and think, “I could never make this at home”? Well, guess what – you totally can! My garlic butter baked lobster tails are the dish I pull out when I want to impress without the stress. I first made these for my anniversary last year, and now they’re my go-to for birthdays, date nights, or just because it’s Tuesday and I deserve something luxurious. The secret? Just seven simple ingredients and 20 minutes of your time. That garlic-lemon butter bubbling over perfectly roasted lobster meat? Absolute magic. Trust me, your guests will think you hired a private chef.
Why You’ll Love These Garlic Butter Baked Lobster Tails
Listen, I get it – lobster seems fancy and intimidating. But this recipe? It’s my secret weapon for turning ordinary nights into something special. Here’s why you’ll be obsessed:
Restaurant Quality at Home
That first bite when the garlic butter hits your tongue? Pure bliss. I’ve cracked the code on making lobster tails that taste like they came straight from a seafood bistro’s kitchen. The best part? No reservations required.
Minimal Effort, Maximum Flavor
Seven ingredients. Twenty minutes. One baking sheet. That’s all it takes to create something that’ll make you feel like a kitchen rockstar. The garlic butter does all the heavy lifting here – just brush, bake, and bask in the compliments.
Perfect for Special Occasions
I’ve served these at everything from anniversary dinners to “I survived parent-teacher conferences” celebrations. They always feel extravagant, yet they’re so simple to make. Pro tip: Make extra garlic butter – you’ll want to dunk crusty bread in it!
Ingredients for Garlic Butter Baked Lobster Tails
Here’s the beautiful part – you only need a handful of simple ingredients to make these restaurant-worthy lobster tails. I always tell my friends: “Don’t let the short list fool you!” Each one plays a starring role in creating that rich, garlicky butter magic.
- 3 lobster tails (thawed if frozen – trust me, fresh is best, but frozen works in a pinch!)
- 4 tablespoons unsalted butter, melted (real butter only – my grandma would haunt me if I suggested margarine)
- 2 garlic cloves, minced (fresh is key here – none of that jarred stuff!)
- 1 tablespoon lemon juice (squeezed right from the lemon, please – it makes all the difference)
- ½ teaspoon smoked paprika (my secret weapon for that extra depth of flavor)
- 1 tablespoon fresh parsley, chopped (save some for that gorgeous garnish)
- Salt & black pepper to taste (I’m heavy-handed with the pepper – it balances the sweetness perfectly)
- Lemon slices for garnish (because we eat with our eyes first!)
See? Nothing fussy or hard to find. I always keep these basics in my kitchen for impromptu lobster nights. Pro tip: If you’re feeling fancy, swap the parsley for fresh chives or add a pinch of cayenne for heat. But honestly? This classic combo never lets me down.
How to Make Garlic Butter Baked Lobster Tails
Okay, here’s where the magic happens! I’ll walk you through each step – it’s easier than you think, promise. The first time I made these, I was shocked at how simple the process was. Now? I could do it with my eyes closed (though I don’t recommend that with sharp kitchen shears!).
Step 1: Prepare the Lobster Tails
Grab those beautiful lobster tails and your kitchen shears. Here’s my foolproof method: flip them shell-side up and make one clean cut right down the center of the top shell. Stop right before you reach the tail fin – we’re not cutting all the way through! Then, gently pry the shell open with your fingers and lift the meat so it rests on top of the shell. It should look like a little lobster pillow sitting pretty. Don’t stress if it’s not perfect – mine never are, and they still taste amazing!
Step 2: Make the Garlic Butter Sauce
While your oven preheats to 425°F (220°C), let’s make that glorious garlic butter. Melt your butter in a small saucepan – I like to use the microwave in 15-second bursts so it doesn’t separate. Then stir in the minced garlic (smell that? Heaven!), lemon juice, smoked paprika, salt, and pepper. The key here is to let the flavors mingle for a minute – the heat from the melted butter will soften the garlic’s bite just enough. Taste it! Adjust the lemon or salt if needed. This is your moment to make it perfect for you.
Step 3: Bake to Perfection
Place your prepared lobster tails on a baking sheet (I line mine with foil for easy cleanup – chef’s secret!). Now, brush them generously with that garlic butter mixture. Don’t be shy – lobster loves butter! Pop them in the oven for 10-12 minutes. At the 6-minute mark, open the oven and baste them with more butter from the pan. This is when your kitchen will start smelling like a seaside bistro. When the meat turns opaque and the edges get that gorgeous golden hue, they’re done! Sprinkle with fresh parsley and serve immediately with lemon wedges. Warning: You might need to fight off family members with your serving spoon!
Tips for Perfect Garlic Butter Baked Lobster Tails
After making these lobster tails more times than I can count (okay fine, it’s my guilty pleasure), I’ve picked up some game-changing tricks. Here are my top tips to guarantee restaurant-quality results every single time:
1. Butterfly like a pro: Use sharp kitchen shears – they give you way more control than a knife when cutting through that shell. And here’s my secret: make tiny snips at the base of the tail first to help the shell split cleanly. No more wrestling with stubborn shells!
2. Butter temperature matters: Melt your butter gently – if it’s too hot, it’ll cook the garlic and you’ll lose that fresh, vibrant flavor. I microwave in short bursts, stirring between each. When you can dip your finger in comfortably? That’s the sweet spot.
3. The basting bonus: Don’t skip basting halfway through! That extra butter bath keeps the meat juicy and gives the top that gorgeous golden crust. I like to spoon the pan juices over while saying “hello beautiful” – okay maybe that’s just me.
4. Fresh is best (but frozen works): If using frozen tails, thaw overnight in the fridge in a bowl – never at room temp! Pro tip: Pat them super dry before butterflying to prevent steaming instead of roasting.
5. Watch the clock: Set a timer! Lobster tails go from perfect to rubbery in minutes. At 10 minutes, start checking – the meat should be opaque but still juicy. Remember, they’ll keep cooking a bit after coming out of the oven.
Serving Suggestions for Garlic Butter Baked Lobster Tails
Presentation is everything with this dish – you want it to look as spectacular as it tastes! I always serve my lobster tails on a warmed platter with extra lemon wedges and that gorgeous parsley sprinkle. For sides? Keep it simple but elegant:
- Crusty bread (for sopping up every last drop of that garlic butter – trust me, you’ll want to!)
- Roasted asparagus or green beans (the crisp-tender texture plays perfectly with the rich lobster)
- Buttery mashed potatoes or risotto (because butter loves company)
Pro tip: Light some candles and pretend you’re at a seaside bistro – it makes the meal taste even better!
Storage and Reheating Instructions
Okay, let’s talk lobster leftovers – because yes, sometimes miracles happen and you actually have some! (Though in my house, that’s rare.) If you’re lucky enough to have extra garlic butter lobster tails, here’s exactly how to keep them tasting amazing:
First, let them cool just enough to handle – about 10 minutes – then transfer to an airtight container. Pour any leftover garlic butter from the pan right over the top – that’s liquid gold! They’ll keep beautifully in the fridge for up to 2 days. Any longer and the texture starts to suffer – lobster’s delicate like that.
Now, reheating is where most people go wrong. Whatever you do, don’t microwave them! That’s a one-way ticket to Rubber Lobster Town. Instead, I do this: place the tails on a baking sheet, drizzle with a tiny bit of fresh melted butter (trust me), and cover loosely with foil. Heat at 300°F (150°C) for just 5-7 minutes – you want them warmed through, not cooked again. Check early – if they start smelling too “fishy,” they’re already overdone.
Pro tip from my many (many) tests: If you only have the lobster meat left without shells, lay it on a bed of buttered parchment paper when reheating. The paper keeps it from drying out while the butter revives that luxurious texture. And whatever you do – stop heating the second they’re warm! Lobster punishes impatience with toughness.
Garlic Butter Baked Lobster Tails Variations
Now that you’ve mastered my classic version, let’s play with some fun twists! I love experimenting with this recipe – sometimes just changing one ingredient makes it feel brand new. Here are my favorite variations that still keep things simple but add exciting new flavors:
Herb Lover’s Delight
Swap the parsley for a mix of fresh herbs – my go-to is equal parts chives, tarragon, and thyme. The anise-like flavor of tarragon pairs magically with lobster. Just chop fine and stir right into the garlic butter. Bonus points if you add a pinch of herbes de Provence to the butter mixture!
Spicy Cajun Kick
For those who like heat, replace the smoked paprika with Cajun seasoning (about ¾ teaspoon) and add a tiny pinch of cayenne. The smokiness stays, but you get this wonderful warmth that builds with each bite. My husband calls this his “lobster with attitude” version.
Lemon-Garlic Overload
Double the lemon juice and add ½ teaspoon of lemon zest to the butter. Right before serving, sprinkle with lemon pepper instead of regular black pepper. It’s like sunshine on a plate – perfect for summer dinners on the patio.
Umami Bomb
My secret restaurant trick? Add ½ teaspoon of white miso paste to the melted butter. It gives this incredible depth that makes people go “Wait, what’s different here?” in the best possible way. Just whisk it in thoroughly until fully dissolved.
The beauty of this recipe is how adaptable it is. Once you’re comfortable with the basics, don’t be afraid to make it your own! Just remember – no matter what variations you try, that garlic butter base is sacred. As my seafood mentor always said: “Butter makes everything better, but garlic butter makes it legendary.”
FAQ About Garlic Butter Baked Lobster Tails
I get asked about these lobster tails all the time – everyone wants to know the secrets to making them perfect! Here are the questions that pop up most often in my kitchen (and my honest answers after years of trial and error).
Can I Prep This Dish Ahead?
Absolutely! Here’s my make-ahead routine: Butterfly the lobster tails early in the day and keep them covered in the fridge. Make the garlic butter sauce too – just warm it slightly before using. But wait to brush on the butter until right before baking – you want that garlic flavor fresh and vibrant. I’ve prepped everything up to 6 hours ahead with fantastic results.
What Sides Pair Well?
Oh, let me count the ways! My golden rule? Keep sides simple so the lobster stays the star. Crusty bread is non-negotiable – that garlic butter begs to be sopped up. For veggies, roasted asparagus or crisp green beans balance the richness perfectly. Special occasions call for buttery mashed potatoes or a light risotto. And always, always extra lemon wedges!
How Do I Avoid Rubbery Lobster?
The #1 lobster mistake? Overcooking! Here’s my foolproof method: Set a timer for 10 minutes and start checking. The meat should be opaque but still glistening – think “pearly” not “chalky.” Another test? The shell will turn bright red and the meat should spring back slightly when touched. Remember: Lobster continues cooking from residual heat, so pull it out when it’s just underdone. Trust me, those extra 60 seconds make all the difference!
Can I Use Frozen Lobster Tails?
Yes! I use frozen tails more often than fresh (living inland has its challenges). Key tips: Thaw overnight in the fridge (never at room temp!), pat them super dry before butterflying, and maybe add 1 extra minute to the bake time. The quality difference between frozen and fresh is minimal when you’re drowning them in garlic butter!
How Do I Know When They’re Done?
Watch for three signs: 1) The shells turn that gorgeous bright red, 2) The meat pulls away from the shell slightly, and 3) When you peek between the shell and meat, it should look opaque but still juicy. If you see any translucent spots, give it another minute. But really? Your nose will tell you – when your whole kitchen smells like a garlicky seafood paradise, they’re probably ready!
You know that moment when the waiter brings out a gorgeous plate of garlic butter lobster tails at a fancy restaurant and you think, “I could never make this at home”? Well, spoiler alert – you totally can! My garlic butter baked lobster tails recipe is what I pull out when I want that restaurant-quality wow factor without the stress. The first time I made these for our anniversary dinner, my husband thought I’d secretly taken cooking classes. Now they’re my go-to for birthdays, date nights, or just because it’s Tuesday and I deserve something luxurious. The secret? Just seven simple ingredients and about 20 minutes of your time. That garlic-lemon butter bubbling over perfectly roasted lobster meat? Absolute magic. Trust me, your guests will think you hired a private chef.
Why You’ll Love These Garlic Butter Baked Lobster Tails
Listen, I get it – lobster seems fancy and intimidating. But this recipe? It’s my secret weapon for turning ordinary nights into something special. Here’s why you’ll be obsessed:
Restaurant Quality at Home
That first bite when the garlic butter hits your tongue? Pure bliss. I’ve cracked the code on making lobster tails that taste like they came straight from a seafood bistro’s kitchen. The best part? No reservations required.
Minimal Effort, Maximum Flavor
Seven ingredients. Twenty minutes. One baking sheet. That’s all it takes to create something that’ll make you feel like a kitchen rockstar. The garlic butter does all the heavy lifting here – just brush, bake, and bask in the compliments.
Perfect for Special Occasions
I’ve served these at everything from anniversary dinners to “I survived parent-teacher conferences” celebrations. They always feel extravagant, yet they’re so simple to make. Pro tip: Make extra garlic butter – you’ll want to dunk crusty bread in it!
Ingredients for Garlic Butter Baked Lobster Tails
Here’s the beautiful part – you only need a handful of simple ingredients to make these restaurant-worthy lobster tails. I always tell my friends: “Don’t let the short list fool you!” Each one plays a starring role in creating that rich, garlicky butter magic.
- 3 lobster tails (thawed if frozen – trust me, fresh is best, but frozen works in a pinch!)
- 4 tablespoons unsalted butter, melted (real butter only – my grandma would haunt me if I suggested margarine)
- 2 garlic cloves, minced (fresh is key here – none of that jarred stuff!)
- 1 tablespoon lemon juice (squeezed right from the lemon, please – it makes all the difference)
- ½ teaspoon smoked paprika (my secret weapon for that extra depth of flavor)
- 1 tablespoon fresh parsley, chopped (save some for that gorgeous garnish)
- Salt & black pepper to taste (I’m heavy-handed with the pepper – it balances the sweetness perfectly)
- Lemon slices for garnish (because we eat with our eyes first!)
See? Nothing fussy or hard to find. I always keep these basics in my kitchen for impromptu lobster nights. Pro tip: If you’re feeling fancy, swap the parsley for fresh chives or add a pinch of cayenne for heat. But honestly? This classic combo never lets me down.
How to Make Garlic Butter Baked Lobster Tails
Okay, friends, here’s where the magic happens! I’ll walk you through each step like we’re cooking together in my kitchen. Don’t let the fancy results fool you – this is easier than scrambling eggs. Just follow these simple steps and you’ll have restaurant-worthy lobster tails in no time.
Step 1: Prepare the Lobster Tails
First, grab those beautiful lobster tails and your kitchen shears. Here’s my foolproof butterflying method: flip them shell-side up and make one clean snip right down the center of the top shell, stopping just before the tail fin. Then, gently pry the shell open with your fingers (like you’re opening a book) and lift the meat so it rests on top – it should look like a little lobster pillow sitting pretty. Don’t stress if it’s messy! Mine never look as perfect as the YouTube chefs’, but they always taste incredible.
Step 2: Make the Garlic Butter Sauce
While your oven preheats to 425°F (220°C), let’s whip up that glorious garlic butter. Melt your butter gently – I do 15-second bursts in the microwave, stirring between each. Then stir in the minced garlic (oh, that smell!), lemon juice, smoked paprika, salt, and pepper. Taste it! This is your moment to adjust – more lemon for brightness or a pinch more paprika for smokiness. The sauce should make you go “Wow!” before it even touches the lobster.
Step 3: Bake to Perfection
Arrange your lobster tails on a baking sheet (line it with foil – trust me, you’ll thank me later). Now, brush them generously with that garlic butter – don’t be shy! Pop them in the oven for 10-12 minutes. At the 6-minute mark, open the oven and baste them with more butter from the pan. This is when your kitchen will smell like a five-star seafood restaurant. When the meat turns opaque and the edges get slightly golden, they’re done! Sprinkle with fresh parsley and serve immediately. Warning: You might need to guard your plate from eager hands!
Tips for Perfect Garlic Butter Baked Lobster Tails
After making these lobster tails more times than I can count (okay fine, it’s my guilty pleasure), I’ve picked up some game-changing tricks. Here are my top tips to guarantee restaurant-quality results every single time:
1. Butterfly like a pro: Use sharp kitchen shears – they give you way more control than a knife when cutting through that shell. And here’s my secret: make tiny snips at the base of the tail first to help the shell split cleanly. No more wrestling with stubborn shells!
2. Butter temperature matters: Melt your butter gently – if it’s too hot, it’ll cook the garlic and you’ll lose that fresh, vibrant flavor. I microwave in short bursts, stirring between each. When you can dip your finger in comfortably? That’s the sweet spot.
3. The basting bonus: Don’t skip basting halfway through! That extra butter bath keeps the meat juicy and gives the top that gorgeous golden crust. I like to spoon the pan juices over while saying “hello beautiful” – okay maybe that’s just me.
4. Fresh is best (but frozen works): If using frozen tails, thaw overnight in the fridge in a bowl – never at room temp! Pro tip: Pat them super dry before butterflying to prevent steaming instead of roasting.
5. Watch the clock: Set a timer! Lobster tails go from perfect to rubbery in minutes. At 10 minutes, start checking – the meat should be opaque but still juicy. Remember, they’ll keep cooking a bit after coming out of the oven.
Serving Suggestions for Garlic Butter Baked Lobster Tails
Presentation is everything with this dish – we eat with our eyes first, after all! I always serve my lobster tails on a warmed platter with extra lemon wedges and that gorgeous parsley sprinkle (it makes the colors pop!). For sides? Keep it simple but elegant: crusty bread for sopping up every last drop of that garlic butter (non-negotiable in my house), roasted asparagus with a squeeze of lemon, or buttery mashed potatoes when I really want to indulge. Pro tip: Light some candles and put on some jazz – suddenly your Tuesday dinner feels like a seaside vacation!
Storage and Reheating Instructions
Okay, let’s talk lobster leftovers – because yes, sometimes miracles happen and you actually have some! (Though in my house, that’s rare.) If you’re lucky enough to have extra garlic butter lobster tails, here’s exactly how to keep them tasting amazing:
First, let them cool just enough to handle – about 10 minutes – then transfer to an airtight container. Pour any leftover garlic butter from the pan right over the top – that’s liquid gold! They’ll keep beautifully in the fridge for up to 2 days. Any longer and the texture starts to suffer – lobster’s delicate like that.
Now, reheating is where most people go wrong. Whatever you do, don’t microwave them! That’s a one-way ticket to Rubber Lobster Town. Instead, I do this: place the tails on a baking sheet, drizzle with a tiny bit of fresh melted butter (trust me), and cover loosely with foil. Heat at 300°F (150°C) for just 5-7 minutes – you want them warmed through, not cooked again. Check early – if they start smelling too “fishy,” they’re already overdone.
Pro tip from my many (many) tests: If you only have the lobster meat left without shells, lay it on a bed of buttered parchment paper when reheating. The paper keeps it from drying out while the butter revives that luxurious texture. And whatever you do – stop heating the second they’re warm! Lobster punishes impatience with toughness.
Garlic Butter Baked Lobster Tails Variations
Once you’ve nailed the classic version, it’s time to play with flavors! These variations are my go-to twists when I want to mix things up (or just use what’s in my fridge). Each one keeps the soul of the dish intact while adding its own personality. My friends always ask “How did you make it taste different?” when I serve these – little do they know how easy these swaps are!
Herb Garden Delight
On summer nights when my herb pots are overflowing, I ditch the parsley and go wild with fresh tarragon, chives, and a whisper of dill. The anise-like flavor of tarragon is lobster’s best friend – it makes the dish taste instantly fancier. Just chop about 2 tablespoons total of whatever herbs you love and stir them right into the garlic butter. Bonus: The green flecks make the lobster tails look like they’re wearing fancy jewelry!
Spicy Cajun Kiss
For date nights when we want some heat, I swap the smoked paprika for ¾ teaspoon of Cajun seasoning and add a tiny pinch of cayenne. The first bite is all that familiar garlic butter goodness, then – bam! – this warm spice creeps up on you. My husband calls this his “lobster with attitude” version. Pro tip: Serve with chilled white wine to tame the heat.
Lemon Zest Explosion
When I’m craving something extra bright, I double the lemon juice and add a whole teaspoon of lemon zest to the butter. Right before serving, I sprinkle with lemon pepper instead of regular black pepper. It’s like sunshine on a plate – perfect for those first warm evenings of spring when we eat on the patio. The citrus makes the lobster taste even sweeter somehow.
Umami Bomb (My Secret Weapon)
Here’s the trick I learned from a chef friend: stir ½ teaspoon of white miso paste into the melted butter before adding the other ingredients. It gives this incredible depth that makes people go “Wait, what’s different here?” in the best possible way. The miso blends right in – no one will guess your secret – but it adds this savoriness that makes the lobster taste even more luxurious. Just whisk it thoroughly until it dissolves completely!
The beauty of this recipe is how forgiving it is. Once you’re comfortable, don’t be afraid to make it your own! Just remember – no matter what variations you try, that garlic butter base is sacred. As my seafood mentor always said: “Butter makes everything better, but garlic butter makes it legendary.”
FAQ About Garlic Butter Baked Lobster Tails
I get asked about these lobster tails all the time – friends and family can’t believe something so fancy is actually easy to make! Here are the questions that pop up most often in my kitchen (and my honest answers after making this recipe at least fifty times).
Can I Prep This Dish Ahead?
Absolutely! Here’s my make-ahead routine: I butterfly the lobster tails early in the day (sometimes even the night before) and keep them covered in the fridge. The garlic butter sauce can be made ahead too – just warm it slightly before using. But wait to brush on the butter until right before baking – you want that garlic flavor fresh and vibrant. I’ve prepped everything up to 8 hours ahead with fantastic results. Pro tip: If the tails look dry after sitting, pat them with a paper towel before buttering – this helps the sauce cling perfectly.
What Sides Pair Well?
Oh honey, let me count the ways! My golden rule? Keep sides simple so the lobster stays the star. Crusty bread is non-negotiable – that garlic butter begs to be sopped up. For veggies, I adore roasted asparagus (tossed with olive oil and lemon zest) or crisp green beans with slivered almonds. Special occasions call for buttery mashed potatoes or a light lemon risotto. And always, always extra lemon wedges! My friend Sarah serves hers with roasted cherry tomatoes that burst in your mouth – divine with the rich lobster.
How Do I Avoid Rubbery Lobster?
The #1 lobster mistake? Overcooking! Here’s my foolproof method: Set a timer for 10 minutes and start checking. The meat should be opaque but still glistening – think “pearly” not “chalky.” Another test? The shell turns bright red and the meat should spring back slightly when gently pressed. Remember: Lobster continues cooking from residual heat, so pull it out when it’s just underdone. My grandma taught me that trick – those extra 60 seconds make the difference between succulent and shoe leather!
Can I Use Frozen Lobster Tails?
Yes! I use frozen tails more often than fresh (living inland has its challenges). Key tips: Thaw overnight in the fridge (never at room temp!), pat them super dry before butterflying, and maybe add 1 extra minute to the bake time. The quality difference between frozen and fresh is minimal when you’re drowning them in garlic butter! Just make sure to buy cold-water lobster tails – they have better texture than warm-water varieties.
How Do I Know When They’re Done?
Watch for three signs: 1) The shells turn that gorgeous bright red (like a stop sign!), 2) The meat pulls away from the shell slightly, and 3) When you peek between the shell and meat, it should look opaque but still juicy. If you see any translucent spots, give it another minute. But really? Your nose will tell you – when your whole kitchen smells like a garlicky seafood paradise, they’re probably ready! I always say lobsters “sing” when done – that sizzling butter sound is music to my ears.
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PrintGarlic Butter Baked Lobster Tails: 3 Simple Steps to Heaven
Restaurant-style luxury made into an easy dinner showstopper with garlic butter baked lobster tails.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 3 lobster tails 1x
- Category: Seafood
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 3 lobster tails, thawed if frozen
- 4 tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- ½ teaspoon smoked paprika
- 1 tablespoon fresh parsley, chopped
- Salt & black pepper to taste
- Lemon slices (for garnish)
Instructions
- Butterfly the lobster tails by cutting through the top shell and gently lifting the meat over the shell.
- Stir melted butter with garlic, lemon juice, paprika, salt, and pepper to make the garlic butter mix.
- Place lobster tails on a baking sheet, brush generously with the butter mixture, and bake at 425°F (220°C) for 10–12 minutes.
- Halfway through baking, spoon some of the melted garlic butter from the pan over the lobster.
- Sprinkle with chopped parsley and serve with lemon slices.
Notes
- Use kitchen shears to butterfly the lobster tails for easy preparation.
- Baste the lobster halfway through baking for extra flavor.
- Garnish with fresh parsley and lemon slices for a restaurant-quality finish.
Nutrition
- Serving Size: 1 lobster tail
- Calories: 220
- Sugar: 0g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 150mg