Keto Garlic Butter Lobster Tails Asparagus (Print version)

Succulent lobster tails roasted in rich garlic butter with crisp-tender asparagus for an elegant keto dinner.

# What You Need:

→ Seafood

01 - 2 lobster tails (about 6 oz 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:

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 tips:

01 -
  • Restaurant quality lobster that tastes like you spent all day cooking, ready in under thirty minutes.
  • The garlic butter is so rich and garlicky that even the asparagus tastes like an indulgence instead of a vegetable.
  • Zero guilt on keto—all the luxury, none of the carbs holding you back.
02 -
  • Don't skip thawing the lobster tails properly—rushing it with warm water can leave the edges slightly rubbery and the center cold, which ruins everything.
  • If you want a golden, slightly caramelized top, broil for the last minute or two, but watch it obsessively because it can go from perfect to overdone in seconds.
03 -
  • Buy the thickest asparagus spears you can find—they roast better and stay tender-crisp instead of turning limp.
  • Have your plating ready before the lobster comes out of the oven because it's best served immediately while the butter is still glossy and warm.
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