Garlic Butter Lobster Claws (Print)

Tender lobster claws cooked in a rich garlic butter sauce with lemon and parsley accents.

# What You Need:

→ Seafood

01 - 1.5 lbs cooked lobster claws, shells slightly cracked

→ Garlic Butter Sauce

02 - 6 tbsp unsalted butter
03 - 4 cloves garlic, finely minced
04 - 1 tbsp fresh lemon juice
05 - 1 tsp lemon zest
06 - 2 tbsp fresh parsley, finely chopped
07 - ½ tsp sea salt, or to taste
08 - ¼ tsp freshly ground black pepper
09 - Pinch crushed red pepper flakes (optional)

→ To Serve

10 - Lemon wedges

# How to Make:

01 - Pat the lobster claws dry using paper towels and set aside.
02 - Melt butter in a large skillet over medium heat. Add minced garlic and cook for 1 to 2 minutes until fragrant, avoiding browning.
03 - Stir in fresh lemon juice, lemon zest, sea salt, black pepper, and optional crushed red pepper flakes.
04 - Add lobster claws to the skillet and gently toss to coat with garlic butter. Cover and cook for 5 to 7 minutes, turning once, until heated through and infused with flavor.
05 - Sprinkle with chopped parsley, transfer to serving platter, drizzle with remaining garlic butter from the pan, and serve immediately with lemon wedges.

# Expert Advice:

01 -
  • Feels like restaurant-quality indulgence but takes less time than calling for delivery
  • The garlic butter is so good you'll find yourself spooning extra onto everything on your plate
  • Naturally gluten-free and ready in under twenty-five minutes, perfect when you want to impress without the stress
02 -
  • Pre-cooked lobster claws are your friend here—they take the stress out of timing and let you focus on making the sauce perfect
  • The butter sauce is forgiving, but watch that garlic like a hawk. Fragrant and golden is everything. Browned garlic will overshadow the delicate sweetness of the lobster.
  • Dry those lobster claws thoroughly before they hit the pan. Moisture is the enemy of a beautiful sauce coating.
03 -
  • Use tongs to turn the lobster claws gently. They're delicate despite their shell, and you want that meat intact
  • That white wine splash mentioned in the notes? It's not optional if you want restaurant-level sauce. Just a splash transforms everything.
  • Make extra garlic butter and freeze it in ice cube trays. Thaw one on a piece of fish or vegetables and suddenly everything tastes like this dish

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