Keto Garlic Butter Lobster (Printable)

Lobster tails roasted in garlic butter served alongside tender asparagus for a flavorful low-carb meal.

# What You Need:

→ Seafood

01 - 2 lobster tails (about 6 oz 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

# Step-by-Step:

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 mixing bowl, combine melted butter, olive oil, minced garlic, parsley, lemon zest, lemon juice, smoked paprika, salt, and pepper. Mix until well incorporated.
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 12-15 minutes, until lobster meat is opaque and asparagus is tender-crisp.
06 - Remove from oven and serve immediately, garnished with extra parsley and lemon wedges if desired.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than half an hour.
  • The garlic butter is so rich and luxurious that asparagus transforms from a side vegetable into something you'll crave.
  • Perfectly keto without any of that restrictive, sad-salad energy.
02 -
  • Don't skip the parchment paper—I learned this the hard way when butter caramelized directly on my sheet and took forever to scrub off.
  • If your lobster tails are unevenly thick, cover them loosely with foil for the first few minutes so the thin parts don't overcook while waiting for the thicker parts to finish.
03 -
  • For a restaurant-style finish, broil the finished lobster for 1 to 2 minutes under high heat to get the meat golden and slightly caramelized on top.
  • Keep a squeeze bottle of lemon juice at your table so people can add brightness to their own taste—some people want more tartness, and this respects their preference.
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