Succulent lobster tails prepared with a rich, buttery sauce, infused with garlic and herbs, all while keeping it keto-friendly. This dish is perfect for a luxurious, low-carb dinner that's simple to make but impressive enough for special occasions.
Using kitchen shears, cut through the top shell of the lobster tails lengthwise. Pull apart the shell slightly and loosen the meat from the shell (this makes it easier to eat after cooking).
Lift the lobster meat partially out of the shell, so it sits on top of the shell (this is called 'piggybacking').
Season the lobster meat with salt, pepper, and paprika.
In a small saucepan, melt the butter over medium heat. Add the minced garlic, parsley, and red pepper flakes (if using), and sauté until fragrant, about 1-2 minutes.
Brush the lobster tails with olive oil, then spoon a portion of the garlic butter mixture over the meat of each tail.
Place the lobster tails on a baking sheet and bake in the preheated oven for about 12-15 minutes, or until the lobster meat is opaque and cooked through.
Remove from oven and allow to rest for a few minutes before serving.
Serve with additional garlic butter sauce and lemon wedges on the side.
Notes
For an extra smokey flavor, consider finishing the lobster tails on a grill for 1-2 minutes.The lobster is done when its internal temperature reaches 140°F (60°C).Pair with a side of steamed asparagus or a fresh green salad for a complete keto-friendly meal.