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Elegant plated baked lobster tails with garlic herb butter and mashed potatoes ready to serve

Baked Lobster Tails with Garlic Herb Butter Sauce and Mashed Potatoes

Treat yourself and your guests to a luxurious dinner with these baked lobster tails, elevated with a fragrant garlic herb butter sauce and paired with creamy mashed potatoes. Perfect for romantic evenings, holiday celebrations, or whenever you want to impress—this dish combines comfort and elegance with ease.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 portions
Course: Main
Cuisine: Seafood
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lobster tails about 7 oz each
  • 4 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley chopped
  • 1 tsp fresh thyme chopped
  • salt and pepper to taste
  • 2 large potatoes about 1 lb each, Yukon Gold or Russet
  • 1/2 cup milk
  • 1 tbsp olive oil
  • extra parsley for garnish (optional)

Equipment

  • oven
  • baking dish
  • small saucepan
  • large pot
  • potato masher
  • mixing bowl
  • whisk

Method
 

  1. Preheat oven to 350°F (175°C).
  2. Using kitchen shears, cut lobster shells lengthwise and lift meat over the shell. Place in baking dish.
  3. In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Remove from heat, stir in lemon juice, parsley, thyme, salt, and pepper.
  4. Brush lobster meat with garlic herb butter. Reserve some for drizzling after baking.
  5. Bake for 15–20 minutes or until meat is opaque and internal temp reaches 145°F (63°C).
  6. While lobster bakes, peel and chop potatoes. Boil in salted water for 15–20 minutes until tender.
  7. Drain and let potatoes sit. Add milk, olive oil, salt, and pepper. Mash until smooth.
  8. Remove lobster from oven. Drizzle with reserved butter. Serve alongside mashed potatoes and garnish with parsley.

Notes

Choose fresh, firm lobster tails. Don't overcook – check temp with thermometer. Baste lobster multiple times for flavor. Yukon Gold or Russet potatoes work best for mash. Leftovers store 2–3 days in fridge.