Keto Garlic Butter Lobster Tails (Print Version)

Lobster tails roasted in garlic butter paired with tender asparagus for a flavorful, low-carb main course.

# What You'll Need:

→ Seafood

01 - 2 lobster tails (6 ounces each), thawed if frozen

→ Vegetables

02 - 12 asparagus spears, trimmed

→ Fats & Oils

03 - 4 tablespoons unsalted butter, melted
04 - 1 tablespoon olive oil

→ Aromatics & Seasoning

05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon fresh lemon juice
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon black pepper

# Directions:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - Using kitchen shears, cut down the top of each lobster shell lengthwise and gently pull the meat out, resting it on top of the shell.
03 - In a small bowl, combine melted butter, olive oil, minced garlic, parsley, lemon zest, lemon juice, smoked paprika, salt, and pepper.
04 - Arrange lobster tails and asparagus on the prepared baking sheet. Brush both generously with the garlic butter mixture.
05 - Roast in the oven for 12 to 15 minutes, until lobster meat is opaque and asparagus is tender-crisp.
06 - Serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Tips:

01 -
  • Lobster feels fancy but takes less time than ordering takeout, and your kitchen will smell incredible.
  • Perfectly keto-friendly without any of the guilt or weird substitutions.
  • The garlic butter is so good you'll find yourself scraping every drop off the pan.
02 -
  • Don't skip butterflying the lobster tails; it's the difference between chewy edges and tender, evenly cooked meat.
  • The garlic can go from fragrant to burnt in seconds, so keep your eye on it—if it smells acrid, your butter mixture is toast.
03 -
  • Buy lobster tails the day you plan to cook them if possible, and keep them on ice until you're ready to start.
  • If your oven runs hot or cool, adjust the temperature slightly and watch closely—lobster meat dries out fast once it overcooks.
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