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Buttered Lobster Tails

By Karina Carrel

5 from 13 votes

on Sep 03, 2019, Updated Jun 16, 2025

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Ever wondered how to cook lobster tails right on the stove? My Buttered Lobster Tails are the answer. With a rich combination of lemon, garlic, butter, and oil, this lobster tail recipe delivers tender, juicy results in just minutes.

Forget boiling or steaming—searing lobster tail in butter brings out a deep, irresistible flavor that’s hard to match. Much like my fan-favorite Shrimp Scampi, this method adds bold, golden flavor to your favorite lobster tail dishes. Now you can enjoy restaurant-quality seafood at home!

What Makes My Buttered Lobster Tail Recipe Work?
What Goes Into This Recipe?
How To Make Buttered Lobster Tail
Tips To Making Buttered Lobster Tails
Recipe FAQ’s
Butter Seared Lobster Tails Recipe

What Makes My Buttered Lobster Tail Recipe Work?

What makes My Buttered Lobster Tail recipe stand out is its simplicity and bold flavor. Instead of boiling away the taste, we sear the lobster tails in a hot skillet with butter, garlic, and a splash of lemon juice—locking in moisture and adding a golden, caramelized finish. This method brings out the natural sweetness of the meat, making it one of the most satisfying lobster tail dishes you can make at home. If you’ve ever wondered how to cook lobster tails for maximum flavor, this is the technique to try.

What Goes Into This Recipe?

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Flatlay image of raw lobster tail ingredients arranged in bowls, each labeled. Centered are four lobster tails. Above them are bowls labeled Salt, Pepper, Oil, and Butter. To the left are bowls labeled Garlic and Lemon Juice. At the bottom left are fresh lemon slices.

With just a handful of simple ingredients, these Buttered Lobster Tails come together quickly for an impressive and flavorful seafood dish. Each component brings something special to the pan—from richness to brightness to a hint of heat.

A few key ingredients to highlight:

Lobster tails – The star of the show, delivering sweet, tender meat that sears beautifully.
Butter – Use unsalted butter for richness and that signature golden sear.
Garlic and lemon juice – A fresh and aromatic combo that balances the richness perfectly.

Note: Please see recipe card at the bottom for full list of ingredients with measurements.

How To Make Buttered Lobster Tail

Use this section for process shots, alternating between the step and image showing the step. Users don’t like seeing process shots cluttering up the recipe card, so include your process shots here.

Prep Lobster Tails: If using frozen lobster tails, thaw them in a pot of cold water. Rinse and pat dry with paper towels. Using kitchen shears, cut down the top shell to the tail, leaving the fan intact. Loosen the meat from the shell and lift it slightly, keeping the base attached.

Season and Sear: Season the lobster tails generously with salt and cracked pepper. Heat 2 tablespoons of butter with the oil in a skillet over medium-high heat. Add 1 tablespoon of lemon juice and place the lobster tails flesh-side down. Sear for 2 minutes until the edges are golden.

Cook Through: Flip the tails, cover the skillet, and cook for another 1–2 minutes until the shells turn pink and the meat is opaque. If needed, rotate the tails in the pan juices to help the shells cook evenly.

Add Garlic Butter: Melt the remaining butter, add garlic and sauté until fragrant. Stir in the lemon juice, then spoon the pan juices over the lobster. Remove from heat, garnish with parsley, and serve with lemon slices.

Buttered Lobster Tails shine with cozy, flavorful sides. Pair them with a warm bowl of Instant Pot Pasta e Fagioli for hearty comfort, Scalloped Portobello Mushrooms for cheesy depth, and Corn Casserole for creamy sweetness. Want more seafood magic? Try the garlicky feast of Seafood Boil or the fresh, zesty kick of Chimichurri Lobster Tails for an unforgettable spread.

Tips To Making Buttered Lobster Tails

I like to sear the lobster flesh side down first because it gives that gorgeous golden edge and locks in the flavor.
Using both butter and a little oil is my go to because the oil keeps the butter from burning while still giving you that rich taste.
A squeeze of fresh lemon right at the end makes the meat taste even sweeter and really brightens up the dish.
Don’t overcook the tails. I pull them off the heat as soon as the meat turns opaque so they stay juicy and tender.

Recipe FAQ’s

Can I Use Frozen Lobster Tails?

Yes, just be sure to thaw them completely before cooking. Place the tails in a bowl of cold water for about 30 minutes, then pat them dry with paper towels before preparing.

What’s The Best Pan To Use?

A heavy-bottomed skillet or cast iron pan works best for a good sear. It helps evenly distribute heat and caramelize the butter and garlic beautifully.

How Do You Know When Lobster Tails Are Cooked?

The shells will turn bright pink and the meat will go from translucent to opaque. Be careful not to overcook—it only takes 4 to 5 minutes total on the stove.

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SaveSaved Pin Print 5 from 13 votes

Butter Seared Lobster Tails

By Karina Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 4 people Ever wondered how to cook lobster tail right on the stove? Wonder no more with my butter seared lobster tails recipe! With a kick of lemon, garlic, butter and oil, you're minutes away from perfect, juicy, flavourful seared lobster tails. Save this recipe!Get this sent to your inbox, plus get new recipes from us every week!Email *Save

Ingredients USMetric 1x2x3x

▢ 4 lobster tails
▢ 1 teaspoon salt or to taste
▢ 1 pinch cracked pepper to taste
▢ 2 tablespoons cooking oil
▢ 1/2 cup unsalted butter divided
▢ 2 tablespoons lemon juice fresh, adjust to your taste
▢ 4 cloves garlic large, crushed
▢ 3 lemon slices to serve
▢ 1 tablespoon fresh parsley chopped to garnish

Instructions

Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels.
Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
Season lobster tails generously with salt and pepper.
Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) — be careful not to overcook!(TIP: If shells have not completely changed colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
Take off heat immediately and garnish with parsleyServe with remaining pan sauce and lemon slices.

Notes

TIP: If the shells have not changed colour and are still green or their raw colour, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

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Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

21 Comments

It was tender and flavorful
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Used olive oil instead of butter, came out great! Perfectly cooked
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So many ok lobster tails in the past in the oven, these were PERFECT, this will be my way of cooking them from now on. Thank you for sharing this!
Reply
Tasty and simple! Loved it!
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So easy and was delicious! Thanks!
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This was excellent! I followed the recipe exactly for 2 servings and added 4 large peeled and deveined shrimp after taking the lobsters out but before melting the butter and garlic sauce. I placed the cooked lobsters in a warm dish with a cover while cooking the shrimp and sauce which only took minutes. My lobsters were smaller (4 oz. each) and they took the same amount of time as this recipe calls for. I served this over creamy parmesan pasta and an arugula salad. Flavor was outstanding and such an easy/quick recipe. I will make again for a larger group next time!
Reply
Just prepared 2 lobster tails this way. Result was excellent; with little effort and low risk. Great recipe. Thank you!
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Karina sitting on island bench wearing a black dress

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!