Mediterranean Lemon Garlic Lobster Tails

Table of Contents

Bring a taste of the Mediterranean coast to your table with these Lemon Garlic Lobster Tails. Infused with fresh herbs, garlic, lemon juice, and olive oil, these tender lobster tails are roasted to perfection — juicy, buttery, and bursting with flavor. This elegant dish is surprisingly simple and makes a stunning centerpiece for date nights, holidays, or any time you want to impress.

Time:

Prep Time: 10 minutes

Cook Time: 12–15 minutes

Total Time: 25 minutes

Ingredients:

For the Lobster:

4 lobster tails (about 5–6 oz each), thawed if frozen

2 tbsp extra virgin olive oil

3 tbsp unsalted butter, melted

4 garlic cloves, minced

1 lemon (zested and juiced)

1 tsp paprika

½ tsp dried oregano

½ tsp dried thyme or rosemary (optional)

Salt and black pepper to taste

Fresh parsley, chopped (for garnish)

Lemon wedges, for serving

Instructions:

Prep the lobster tails:

Using kitchen scissors, cut down the middle of the top shell lengthwise.

Gently pull apart the shell and lift the meat out, resting it on top of the shell for a “butterflied” presentation.

Rinse and pat dry with paper towels.

Preheat oven:

Set your oven to broil on high or preheat to 425°F (220°C) for baking.

Make the marinade:

In a bowl, mix olive oil, melted butter, minced garlic, lemon juice, lemon zest, paprika, oregano, thyme (if using), salt, and pepper.

Brush and marinate:

Place the lobster tails on a baking sheet.

Brush the marinade generously over the lobster meat, letting it seep into the shell. Reserve some for basting.

Cook the lobster:

For broiling: Broil 5–6 inches from heat for about 10–12 minutes, basting halfway through.

For baking: Bake for 12–15 minutes, or until the meat is opaque and slightly browned on top (internal temp: 140–145°F / 60–63°C).

Finish and garnish:

Drizzle with remaining marinade or a squeeze of fresh lemon juice.

Sprinkle with chopped parsley and serve with lemon wedges.

Serving Suggestions:

Pair with Mediterranean sides like:

Greek salad

Herbed couscous or quinoa

Roasted vegetables

Garlic mashed potatoes

A glass of chilled white wine (Sauvignon Blanc or Chardonnay)

Tips

Use kitchen shears for clean cuts:
Cut the shell cleanly down the middle to butterfly the lobster without damaging the meat.

Don’t overcook:
Lobster meat turns opaque and firm when done. Overcooking will make it rubbery — aim for an internal temp of 140–145°F (60–63°C).

Room-temperature butter and garlic:
Let butter sit at room temperature or gently melt it before mixing with garlic to help the flavors meld.

Broil for a golden top:
Broiling gives a beautiful golden finish. Watch carefully — broilers vary and lobster cooks quickly!

Baste for flavor:
Baste once or twice during cooking with the leftover marinade to keep the meat moist and flavorful.

Variations:

Spicy Mediterranean Kick:
Add a pinch of crushed red pepper flakes or a dash of harissa to the marinade for subtle heat.

Herb Twist:
Try using fresh dill, tarragon, or basil in place of or alongside parsley for a unique flavor profile.

Garlic Lemon Butter Sauce (for serving):
Melt additional butter with lemon juice and garlic in a small saucepan. Serve on the side for dipping.

Grilled Version:
Grill lobster tails over medium-high heat (shell side down) for 10–12 minutes, brushing with the marinade. Adds a smoky char.

Surf & Turf:
Pair with a filet mignon or lamb chops for a stunning Mediterranean-style surf and turf dinner.

Stuffed Lobster Tails:
Add a spoonful of seasoned breadcrumbs or crabmeat stuffing on top of the meat before broiling for a restaurant-style twist.

Dairy-Free Option:
Omit the butter and use all extra virgin olive oil or a dairy-free butter substitute for a lighter, lactose-free version.

Q&A: Frequently Asked Questions

Q: Can I use frozen lobster tails?

A: Yes, just make sure to fully thaw them in the refrigerator overnight or under cold water for 30–60 minutes before cooking.

Q: How do I know when the lobster is done?

A: The meat turns opaque white and firm, and the internal temperature should be 140–145°F (60–63°C). The shell may also turn a bright red.

Q: Can I prepare the lobster tails in advance?

A: You can butterfly and marinate them up to 4 hours ahead, but cook them fresh just before serving for the best texture and flavor.

Q: What if I don’t have fresh herbs?

A: Dried herbs work fine. Use about 1/3 the amount of dried herbs compared to fresh ones.

Q: Can I air-fry the lobster tails?

A: Yes! Air fry at 380°F (193°C) for 7–9 minutes, checking for doneness halfway through and basting if desired.

Nutrition Information

(Estimated Per Serving – based on 1 lobster tail with marinade):

(4 servings total)

Calories: 280