- Main
- Shellfish
- American
- Sheet pan
- Oven
- Stovetop
Ingredients
For the garlic-chive butter
- 6 tbsp
unsalted butter
the rest in step 2, 4 tbsp in step 5, 2 tbsp in step 7
- 3 cloves
garlic, finely minced
- 3 tbsp
fresh chives, thinly sliced
- 1/2 tsp
sweet paprika
- 1/2 tsp
lemon zest, finely grated
- 1/2 tsp
kosher salt
black pepper, to taste
For the lobster and asparagus
- 4
lobster tails (5–6 oz each), thawed if frozen
- 1 lb
asparagus, woody ends trimmed
- 1 tbsp
olive oil
kosher salt, to taste
- 1
lemon, cut into wedges
- Pescatarian
- Gluten-free
Contains milk (unsalted butter) and shellfish (lobster tails (5–6 oz each)).
Worked out from the ingredients.
Steps
- Step 1
Set an oven rack about 6 inches below the broiler element and heat the oven to 425°F. (You'll switch to the broiler later.)
425°F
- Step 2
Melt the butter in a small saucepan over low heat. Add the garlic and cook, stirring, just until fragrant, about 1 minute — don't let it brown. Take the pan off the heat and stir in the chives, paprika, lemon zest, 1/2 tsp salt and a few grinds of pepper.
5 min
- the rest of the unsalted butter
- 3 cloves garlic
- 3 tbsp fresh chives
- 1/2 tsp sweet paprika
- 1/2 tsp lemon zest
- 1/2 tsp kosher salt
- black pepper
- Step 3
Toss the asparagus on a rimmed baking sheet with the olive oil and a good pinch of salt, then push it to one half of the pan in a single layer. Roast for 6 minutes.
6 min, hands-off · 425°F
- 1 lb asparagus
- 1 tbsp olive oil
- kosher salt
- Step 4
Meanwhile, butterfly the lobster tails: using kitchen shears, cut down the center of the top shell from the wide end to the base of the tail fin, stopping at the fin. Spread the shell open with your thumbs and gently lift the meat so it rests on top of the shell, leaving it attached at the tail. Slice a shallow cut down the length of the meat so it opens slightly.
- 4 lobster tails (5–6 oz each)
- Step 5
Take the pan out and switch the oven to broil on high. Set the lobster tails meat-side up on the empty half of the pan and brush them generously with about two-thirds of the garlic-chive butter, letting it pool in the cut.
- 4 tbsp unsalted butter
- 4 lobster tails (5–6 oz each)
- Step 6
Broil 6 minutes, until the meat is opaque all the way through and lightly browned at the edges and the asparagus is tender and blistered in spots. If the butter starts to scorch, pull the pan a rack lower. Lobster is done at 140°F at the thickest part.
6 min, hands-off
- Step 7
Brush the lobster with the remaining butter, squeeze a lemon wedge over the asparagus, and serve with the rest of the lemon wedges.
- 2 tbsp unsalted butter
- 1 lemon
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026