Keto Garlic Butter Lobster Tails

# 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 lemon juice

09 - 1/2 teaspoon smoked paprika

10 - 1/2 teaspoon sea salt

11 - 1/4 teaspoon black pepper

# How to Make It:

01 - Preheat oven to 425°F (220°C). 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 black 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 Tips:

01 -

It tastes like splurging at a steakhouse, but you're eating keto and it takes barely half an hour.
The asparagus soaks up all that garlic butter, so you get crispy-tender vegetables that rival the lobster itself.

02 -

Don't skip thawing the lobster tails properly—frozen ones cook unevenly and you'll end up with parts that are rubbery and parts that are perfect.
The garlic butter mixture is everything; if you taste it and it seems underseasoned, it won't get better once it's on the lobster, so adjust now.

03 -

If your lobster tails are on the smaller side, reduce roasting time to 10 to 12 minutes so the meat doesn't dry out and turn tough.
Make the garlic butter mixture while the oven preheats so you're not rushing at the last second, and always taste it before you use it.