Slow Cooker Garlic Butter Lobster

Ingredients

Instructions

0 of 6 steps complete

1. 1Butterfly each lobster tail: cut through the top shell down the middle with kitchen shears, stop at the tail fan, and gently loosen the meat, leaving it attached. Lift the meat to rest on top of the shell.
2. 2Whisk the melted butter, garlic, lemon juice from the halves, salt, pepper and paprika together.
3. 3Pour ½ cup of water into a 4-quart or larger slow cooker and place a heatproof trivet or foil ball rack in the bottom so the tails steam rather than simmer.
4. 4Set the lobster tails on the trivet, brush generously with the garlic butter and pour the rest into a small bowl for serving.
5. 5Cover and cook on LOW for 1–1¼ hours, until the meat is opaque white, firm to the touch and reaches 140–145°F.
6. 6Sprinkle with parsley and serve with the warmed garlic butter and lemon wedges. Refrigerate leftovers within 2 hours for up to 2 days.