Keto Garlic Butter Lobster Tails (Print Version)

Tender lobster tails in rich garlic butter with crisp asparagus for an elegant low-carb dinner.

# Components:

→ Seafood

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

→ Vegetables

02 - 12 asparagus spears, trimmed

→ Fats and Oils

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

→ Aromatics and Seasoning

05 - 3 garlic cloves, minced
06 - 1 tablespoon fresh parsley, chopped
07 - 1 teaspoon lemon zest
08 - 1 tablespoon 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 Advice:

01 -
  • It feels restaurant-quality but takes less time than calling for delivery.
  • Lobster and asparagus together hit that sweet spot where keto stops feeling restrictive and starts feeling indulgent.
  • The garlic butter sauce is so good you'll find yourself dipping everything into it.
02 -
  • Lobster keeps cooking as it comes out of the oven, so pull it out when the meat is just barely opaque instead of waiting for it to look fully cooked, or you'll end up with rubbery texture.
  • If your lobster tails are larger than 6 oz, add a few minutes to the cooking time, but check with a knife to see if the meat flakes easily.
03 -
  • Buy lobster tails that are already thawed if you're cooking the same day, or thaw them in the fridge overnight for the best texture.
  • If you don't have smoked paprika, regular paprika works fine, but add a tiny pinch of cayenne if you want some heat.
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