KETO GARLIC BUTTER LOBSTER TAILS

Keto Garlic Butter Lobster Tails Recipe

A luxurious 20-minute keto dinner perfect for special occasions.

KEY INFO:

• Prep Time: 10 minutes
• Cook Time: 10-15 minutes
• Total Time: 20-25 minutes
• Servings: 4
• Calories: 385 per serving
• Fat: 28g
• Protein: 32g
• Carbs: 2g
• Difficulty: Intermediate
• Dietary: Keto, Low-carb, Gluten-free

EQUIPMENT NEEDED:

• Kitchen shears (or heavy-duty scissors)
• Large baking sheet
• Pastry brush
• Small mixing bowl
• Instant-read thermometer (recommended)

INGREDIENTS:

For the Lobster:

• 4 lobster tails (5-6 oz/140-170g each)
• 1/2 cup (115g) salted butter, softened
• 4 garlic cloves, finely minced
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, finely chopped
• 1/4 tsp sea salt
• 1/8 tsp black pepper
• 1/4 tsp smoked paprika
• Pinch cayenne (optional)

METHOD:

1. 1. Position oven rack 6 inches from broiler and preheat to BROIL (500°F/260°C).
   2. Using kitchen shears, cut lengthwise through the top of each lobster shell, stopping at the tail fin.
   3. Gently spread shell apart and lift meat up, keeping it attached at the fin end.

1. 1. In a small bowl, combine softened butter, minced garlic, lemon juice, parsley, and all seasonings.
   2. Brush lobster meat generously with garlic butter mixture.

1. Place on baking sheet and broil for 10-12 minutes until meat is opaque and slightly browned.
2. Internal temperature should reach 145°F/63°C.

CRUCIAL TIPS:

• Never overcook – lobster meat turns tough quickly.
• Let butter soften naturally – don’t microwave.
• Pat lobster tails dry before butterflying.
• Keep a close eye during broiling – they can burn quickly.

STORAGE & VARIATIONS:

Storage:

• Best served immediately, but can be refrigerated for up to 2 days.
• Reheating: Warm in 350°F oven for 5-7 minutes.
• Scaling: Recipe easily doubles or halves.

VARIATIONS:

• Grilled: Cook on medium-high heat 5-7 minutes per side.
• Spicy: Double the cayenne.
• Herb-lovers: Add fresh thyme or tarragon.

COMMON MISTAKES:

• Overcooking (watch timing carefully).
• Not patting lobster dry (causes steaming instead of browning).
• Burning the garlic in butter.
• Not letting butter soften properly.