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Air Fryer Lobster Tails With Lemon Butter - Fast, Elegant, and Flavorful

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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 2 lobster tails (5–7 ounces each), thawed if previously frozen
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 garlic clove, minced (or 1/2 teaspoon garlic powder)
  • 1 lemon (zest and juice, plus extra wedges for serving)
  • 1/4 teaspoon paprika (smoked or sweet)
  • 1/4 teaspoon kosher salt (or to taste)
  • 1/8 teaspoon black pepper
  • Fresh parsley, chopped (optional, for garnish)
  • Cooking spray or a light brush of oil for the basket

Method
 

  1. Preheat the air fryer: Set to 380°F (193°C) for 3–5 minutes. Lightly oil or spray the basket.
  2. Prepare the lobster tails: With kitchen shears, cut the top shell lengthwise from the open end to near the tail fan. Gently loosen the meat from the shell, then lift it up to rest on top of the shell, tucking the shell halves underneath. This “butterflied” presentation cooks evenly and looks great.
  3. Pat dry and season: Dab the lobster meat with paper towels. Brush with olive oil, then sprinkle salt, pepper, and paprika over the top.
  4. Make lemon butter: In a small pan or microwave-safe bowl, melt the butter. Stir in minced garlic, lemon zest, and 1–2 teaspoons of lemon juice. Taste and adjust with a pinch of salt if needed. Set aside; it will be your finishing sauce.
  5. Air fry: Place the lobster tails in the basket, meat side up. Cook for 5–8 minutes, depending on size. Aim for an internal temperature of 140–145°F (60–63°C). The meat should be opaque and slightly firm.
  6. Baste and finish: In the last 1–2 minutes, brush some lemon butter over the lobster meat. This helps lock in flavor without burning the butter.
  7. Rest and serve: Let the tails rest for 2 minutes. Spoon over more lemon butter, add a squeeze of fresh lemon, and garnish with parsley. Serve immediately.