Recipes › Seafood › Baked Lobster With Garlic Butter Recipe

Baked Lobster With Garlic Butter Recipe

Recipe by Pedro M. A. Neves

Baked lobster with garlic butter is a classic Italian-inspired seafood preparation that showcases the delicate sweetness of fresh lobster enhanced by aromatic garlic-infused butter. This elegant dish combines buttery tenderness with bright herbaceous flavors, making it an impressive centerpiece for any special occasion. The lobster is split and baked until perfectly tender, then finished with a rich garlic butter sauce that soaks into every crevice.

Ingredients

• 2 whole lobsters (680 g / 1.5 lbs each)
• 115 g (8 tablespoons / 1 stick) unsalted butter, softened
• 6 cloves garlic, minced
• 30 ml (2 tablespoons) fresh lemon juice
• 15 ml (1 tablespoon) fresh Italian parsley, finely chopped
• 5 ml (1 teaspoon) fresh thyme leaves
• 2.5 ml (½ teaspoon) sea salt
• 1.25 ml (¼ teaspoon) black pepper
• Pinch of Aleppo pepper or red pepper flakes
• 15 ml (1 tablespoon) extra virgin olive oil
• Salt for cooking water

Instructions

1. Bring a large pot of salted water to a rolling boil. Place each lobster on a cutting board, position a sharp knife at the center of the head between the eyes, and drive the knife down quickly through the head. Turn the lobster around and cut lengthwise down the tail to fully split it in half.

2. Remove the tomalley (greenish liver) and any roe if present, reserving these for the garlic butter if desired. Rinse the lobster halves under cold water and pat dry with paper towels.

3. In a small bowl, combine softened butter, minced garlic, lemon juice, parsley, thyme, sea salt, black pepper, and Aleppo pepper. Mix until well incorporated into a smooth, fragrant paste.

4. Brush the flesh of each lobster half lightly with olive oil on all exposed surfaces. Arrange lobster halves flesh-side up on a rimmed baking sheet lined with parchment paper.

5. Divide the garlic butter mixture evenly between the four lobster tail halves, spreading it generously over the exposed meat and into any crevices. Reserve any remaining butter for basting.

6. Place the baking sheet in a preheated 200°C (400°F) oven and bake for 20-25 minutes, until the meat is opaque throughout and flakes easily when tested with a fork. The meat should reach an internal temperature of 63°C (145°F).

7. Remove the baking sheet from the oven and let rest for 2-3 minutes. Drizzle any additional pan juices and reserved garlic butter over the lobster halves before serving.

Substitutions

• Ghee or clarified butter can replace unsalted butter for a nuttier flavor and higher smoke point.
• Scallops or large shrimp can replace lobster for a similar Italian-style baked seafood preparation.
• Fresh sage or oregano can substitute for thyme if preferred.
• Dry white wine (30 ml / 2 tablespoons) can be added to the garlic butter for additional depth.

Tips

• For easier splitting, freeze lobsters for 15 minutes before cutting to minimize movement and ensure clean cuts through the shell.
• Ensure the garlic is finely minced to distribute evenly; large chunks may burn during baking and turn bitter.
• Do not overbake; lobster becomes rubbery if cooked beyond 63°C (145°F) internal temperature.
• Serve immediately with crusty bread to soak up the flavorful garlic butter sauce.

Lobster prepared with garlic butter reflects the Italian coastal tradition of letting high-quality seafood shine through simple, aromatic preparations. This style of cooking is particularly associated with regions like Liguria and Campania, where fresh seafood is treated with respect and paired with regional olive oil and fresh herbs.

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