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baked lobster recipe
- Total Time: 43 minutes
- Yield: 2 servings 1x
- Diet: High-Protein, Keto, Low-Carb
Description
This baked lobster recipe features tender lobster tails infused with a flavorful smoked paprika-lime butter and topped with a crispy garlic-herb crumble. It is an elegant yet approachable dish perfect for a gourmet home-cooked meal that feels luxurious.
Ingredients
- 2 medium lobster tails (7–9 oz each), thawed
- 4 tablespoons unsalted butter, softened
- 1 teaspoon smoked paprika, sweet variety
- 0.5 teaspoon fine sea salt, divided
- 0.25 teaspoon freshly ground black pepper, divided
- 1 large lime, zest and 1 tablespoon juice, plus extra wedges for garnish (can swap for lemon)
- 2 cloves garlic, minced, divided
- 1 cup panko breadcrumbs (regular breadcrumbs can be used)
- 1 tablespoon extra virgin olive oil
- 0.25 cup fresh flat-leaf parsley, finely chopped, plus extra sprigs for garnish
- 0.25 cup fresh cilantro, finely chopped
Instructions
- Thaw Lobster: Thaw frozen lobster tails completely, either overnight in the fridge or in a cold water bath for 30-60 minutes.
- Butterfly Lobster: Using kitchen shears, carefully cut through the top of each lobster shell lengthwise, from the tail to almost the fan. Gently pull the meat up and rest it on top of the shell. Remove any visible digestive tract.
- Prepare Garlic Butter: In a small bowl, combine the softened butter, smoked paprika, half of the minced garlic, half of the salt, half of the pepper, lime zest, and lime juice. Mix until glossy and well combined.
- Preheat Oven: Preheat your oven to 400 degrees F (200 degrees C). Place the butterflied lobster tails on a baking sheet.
- Bake Lobster: Brush about two-thirds of the Smoked Paprika-Lime Butter generously over the exposed lobster meat. Bake for 12-15 minutes, or until the lobster meat is opaque and cooked through (internal temperature should register 140 degrees F (60 degrees C)).
- Make Crispy Garlic-Herb Crumble: While the lobster bakes, prepare the crumble. Heat the olive oil in a medium non-stick skillet over medium heat. Add the panko breadcrumbs, the remaining minced garlic, the remaining salt, and the remaining pepper. Cook, stirring frequently, until golden brown and crispy (about 3-5 minutes). Remove from heat and stir in the chopped parsley and cilantro.
- Rest and Serve: Once cooked, remove the lobster from the oven and allow it to rest for 2-3 minutes. Serve immediately, garnished with extra lime wedges and parsley sprigs, with the crispy garlic-herb crumble spooned over or alongside.
Notes
To avoid overcooked, rubbery lobster, watch for the meat to just turn opaque, or use a meat thermometer to ensure it reaches 140 degrees F (60 degrees C). For dietary variations, you can easily substitute with dairy-free butter or add a pinch of red pepper flakes to the butter for a little heat.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: General
Nutrition
- Serving Size: 1 lobster tail (225 g)
- Calories: 470 calories
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 200 mg