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The Ultimate Cheesy Garlic Butter Lobster Tails



Indulge in the heights of coastal luxury with these succulent, butter-poached lobster tails. We are elevating the classic preparation by adding a golden, bubbly layer of melted cheese and a heavy infusion of roasted garlic, creating a texture that is both tender and snap-fresh.

The Pantry & Stats 🧂

Prep Time: 15 mins | Cook Time: 12 mins | Servings: 2

  • 2 Cold water lobster tails (approx. 6oz each)

  • 4 tbsp Unsalted butter, softened

  • 3 cloves Garlic, minced

  • 1/2 cup Shredded Gruyère or Sharp White Cheddar

  • 1 tsp Fresh parsley, finely chopped

  • 1/2 tsp Smoked paprika

  • 1/2 Lemon, juiced

  • Pinch of sea salt and cracked black pepper

🦞 Use kitchen shears to butterfly the lobster tails by cutting down the center of the top shell. Gently pry the meat upward so it sits on top of the shell, keeping the tail end attached. Chef’s Tip: This "piggyback" presentation ensures the lobster steams perfectly while the cheese browns beautifully.

🧄 In a small bowl, whisk together the softened butter, minced garlic, parsley, lemon juice, and paprika until a smooth paste forms. Slather this aromatic gold generously over the exposed lobster meat, making sure to get into the crevices.

🔥 Place the tails on a baking sheet and broil on high for about 8 to 10 minutes. Watch for the meat to turn opaque and white. Chef’s Tip: Avoid overcooking; lobster turns rubbery quickly, so pull it out the moment it reaches an internal temperature of 140°F.

🧀 Remove the tray briefly to sprinkle the shredded cheese over the buttered meat. Return to the broiler for 1 to 2 minutes until the cheese is blistered, melted, and golden brown. Finish with an extra squeeze of lemon and a dusting of fresh parsley.

How do I know when the lobster is fully cooked? ✨ The meat will change from translucent to a solid, creamy white, and the shells will turn a vibrant, bright red.

Can I use frozen lobster tails? ✨ Absolutely. Just ensure they are completely thawed in the refrigerator overnight and patted dry with paper towels to prevent the butter from sliding off.

What cheese works best with seafood? ✨ Gruyère is the gold standard for its nutty melt, but a high-quality White Cheddar or even a touch of Parmesan provides a sharp contrast to the rich butter.

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