Lemon Garlic Lobster Tail

This Lemon Garlic Lobster Tail with Parmesan Potatoes makes any dinner feel like a celebration with little effort. Luscious lobster tails smothered in zesty garlic butter pair perfectly with crisp, cheese-coated potatoes for a meal that is both impressive and comforting. It is a recipe that has turned weeknights into special occasions at my house and continues to bring my family together for those rare moments of pure indulgence.

I first tried this recipe for an anniversary dinner at home and my husband declared the potatoes better than steakhouse fries. Now we make it together whenever we want a fun date night indoors.

Ingredients

• Lobster tails: Fresh lobster tails are the star here. Look for tails that smell clean and have shells without discoloration for the best flavor and texture.
• Unsalted butter: The base for a rich garlic sauce. Use good quality butter for real depth.
• Garlic: Fresh garlic cloves add a robust savoriness that you will miss if you use powder.
• Lemon juice and zest: Freshly squeezed juice and zest add brightness and lift. Always zest before juicing and choose organic if possible for tender zest.
• Smoked paprika: This subtle spice deepens flavor and color. Choose a Spanish or artisan variety for authentic taste.
• Salt and black pepper: Essential seasonings that bring out the sweetness of the lobster
• Fresh parsley: For a pop of freshness and color at the end. Flat-leaf parsley has the best flavor.
• Baby potatoes: These roast quickly and have the right creamy interior. Pick potatoes that are firm and free from green spots.
• Olive oil: Helps crisp up the potatoes. Extra virgin gives the most flavor.
• Garlic powder: Infuses potatoes with mild garlic flavor that builds on the lobster
• Italian seasoning: For herby warmth. Look for a blend with oregano and basil as the first ingredients.
• Parmesan cheese: Freshly grated Parmesan melts into a crust. Skip pre-grated for the best melt and taste.

Step-by-Step Instructions

Prep the Potatoes:

Wash and halve the baby potatoes. Ensure they are thoroughly dry afterward for maximum crispiness. Toss the potatoes in a bowl with olive oil garlic powder salt pepper Italian seasoning and Parmesan cheese. Mix well so every piece is coated completely.

Roast the Potatoes:

Spread the prepared potatoes in a single layer on a parchment lined baking sheet. Make sure the cut sides face down for optimal browning. Roast at 400 degrees Fahrenheit for 25 to 30 minutes flipping them over halfway through to cook evenly on both sides until they are crisp and golden.

Prepare the Lobster Tails:

With sharp kitchen shears carefully cut down the top shell of each lobster tail lengthwise stopping just before the tail fan. Loosen the meat and lift it to sit on top of the shell taking care not to tear it so it cooks evenly and looks beautiful for serving.

Make the Garlic Butter Sauce:

In a small bowl stir together melted butter minced garlic freshly squeezed lemon juice lemon zest smoked paprika salt and black pepper. This fragrant mixture will infuse the lobster with buttery citrus flavor.

Bake the Lobster Tails:

Arrange the lobster tails on a baking sheet lined with parchment. Brush each tail generously with the prepared garlic butter sauce making sure to coat the exposed meat. Bake at 400 degrees Fahrenheit for 10 to 12 minutes until the lobster is opaque white and firm but still tender.

Finish and Serve:

Sprinkle freshly chopped parsley over the baked lobster for color and an herbal lift. Arrange on a platter with the roasted Parmesan potatoes and lemon wedges for squeezing at the table.

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Hands down my favorite part is crisping the Parmesan potatoes until they sizzle. My family always hovers by the oven waiting to sneak the crispiest piece right off the pan as soon as I set it down.

Storage tips

Leftovers should be stored in air tight containers in the fridge. Lobster can be gently reheated in the oven covered with foil at low temperature to prevent drying out. Potatoes re-crisp well in a hot skillet or toaster oven.

Ingredient substitutions

Feel free to swap baby potatoes for small red or Yukon gold potatoes if those are easier to find. If fresh lobster is not available frozen tails thawed overnight work well. For extra zip use lime instead of lemon and try pecorino instead of Parmesan.

Serving suggestions

A simple side salad of arugula tossed with lemon and olive oil balances the richness of the dish. Warm crusty bread or steamed green beans are classic additions. For a fancier presentation pile both potatoes and lobster over a bed of sautéed spinach.

Cultural history

Lobster has long been a favorite for coastal celebrations and holiday dinners in New England and beyond. Pairing lobster with potatoes hearkens back to rustic shore feasts where both ingredients were cooked right over an open fire.

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Recipe FAQs

→ How do I know when the lobster tails are cooked?

The lobster meat turns opaque and firm to the touch when done, typically after 10-12 minutes baking at 400°F. Avoid overcooking to keep it tender.

→ Can I substitute the baby potatoes with another type?

Yes, swapping baby potatoes for sweet potatoes adds a gentle sweetness and different texture to the dish.

→ What’s the best way to prepare the lobster tails before baking?

Cut the lobster shell lengthwise with kitchen shears and gently lift the meat out, laying it atop the shell for even cooking and butter absorption.

→ How can I get the Parmesan potatoes extra crispy?

Roast the potatoes in a single layer and flip them halfway through cooking to ensure even browning and a crispy crust.

→ Is fresh lemon juice necessary for flavor?

Fresh lemon juice brightens the garlic butter sauce, enhancing the lobster’s natural sweetness and balancing the richness.