Keto Garlic Butter Lobster Tails (Printable Version)

Tender lobster tails roasted in garlic butter with crisp asparagus offer a rich, low-carb main dish.

# What You'll Need:

→ Seafood

01 - 2 lobster tails (about 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

# Steps:

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 tastes restaurant-fancy but takes less time than ordering delivery.
  • Perfectly keto and low-carb without tasting like you're missing out on anything.
  • The garlic butter is so good you'll find yourself scraping it off the pan with a spoon.
02 -
  • Thaw your lobster tails slowly in the fridge overnight—rushing them with warm water can make the meat tough.
  • If your asparagus is thick, cut it in half lengthwise so it cooks at the same rate as the thinner spears.
03 -
  • Buy your lobster tails from a quality fishmonger and ask them to thaw them for you if you're cooking the same day.
  • The smoked paprika is subtle but transformative—don't skip it, and don't increase it unless you want the dish to taste smoky rather than refined.
Return