Lobster Tails With Lime, Chili, Garlic & Butter

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"Lobster is a very special dinner so you want a recipe that does it justice. We like this recipe it has a bit of punch and the garlic compliments the lobster. You may BBQ the lobster just butterfly the tail and baste a couple of times while cooking. The cooking time depends on the size of your tails. The shells will be bright red and the meat opaque. I find that the tails tend to be smaller than years ago and only need about 15 minutes"

Original recipe yields 2 servings


  • Serving Size: 1 (364.4 g)
  • Calories 312.3
  • Total Fat - 17.5 g
  • Saturated Fat - 9.7 g
  • Cholesterol - 148.1 mg
  • Sodium - 893.1 mg
  • Total Carbohydrate - 23.1 g
  • Dietary Fiber - 1.6 g
  • Sugars - 6 g
  • Protein - 21.9 g
  • Calcium - 115.3 mg
  • Iron - 1.6 mg
  • Vitamin C - 73.4 mg
  • Thiamin - 0.1 mg

Step 1

Before the tails are completely defrosted carefully cut away the membrane on the underside of the lobster tail. I use kitchen shears to do this.

Step 2

Preheat oven to 450f.

Step 3

Very carefully separate the meat from the shell.

Step 4

Rinse the shell and meat, dry.

Step 5

Place the meat back in the shell but opposite to how you took it out. So it sits raised out of the shell.

Step 6

In a pan melt the butter with the garlic, chili, lime juice and zest.

Step 7

Cook over medium high heat for about 3 minutes or until the garlic is aromatic and lightly browned.

Step 8

Brush the butter mixture on the tails.

Step 9

Bake in preheated oven for apprx. 15 minutes or until the tails are cooked. Do not over cook.

Tips & Variations

No special items needed.