Enjoying Broiled Lobster Tails is not something that needs to be reserved solely for restaurants and dining out. It’s actually one of the easiest ways to cook lobster at home!
If you’re able to buy butterflied lobster tails either at your local grocery store or from a fish market, you’ve already reduced the prep time significantly.
Why do we love this recipe so much?
- Quick cook time! This is a 20 minute or less recipe. Make a quick garlic butter sauce, brush it on raw lobster tails, then broil on high. Easy, easy, easy!
- Flavor! Lobster meat is naturally sweet. The combination of sweet lobster and the super garlicky butter sauce is totally delicious. Garlic lovers rejoice!
- Easy luxury! I love a good steamed lobster, but broiling lobster tails is 100x easier. When you sit down to eat, you get all the benefits of perfectly cooked lobster without having to fight with the lobster shell.
If you’re a lobster lover like me, you are going to adore this recipe!
How To Select Lobster Tails
You’ll want 1 (6-8oz) lobster tail per person, or more if you’re using a smaller size tail.
Here’s the thing about lobster tails: they come in a variety of sizes. First things first, they cannot be frozen. That doesn’t mean you can’t use frozen lobster tails, they just need to be thawed overnight before cooking.
Next, consider the size of the lobster tails. They range from about 4.5 ounces all the way up to 20 ounces (dang!). You can use any size you like, but note that the cook time will vary based on the size of the lobster tails you’re cooking. You can increase cook time as needed.
How to select lobster tails: should not be slimy, have an off-putting smell, or be discolored. If they have any of the above qualities, they are not fresh and should not be used.
Homemade Garlic Butter Sauce
In addition to lobster tails, you’ll need a few simple ingredients to make the garlic butter sauce at home:
- Unsalted butter: Because lobster and melted butter are a match made in heaven! This essential ingredient is non-negotiable.
- Garlic: Add a few cloves of chopped garlic to the melted butter.
- Fresh lemon juice: This adds a bright, citrusy flavor that pairs well with lobster. Additional lemon wedges are served alongside.
- Paprika: To season the garlic butter sauce.
We recommend garnishing the finished dish with a sprinkle of chopped fresh parsley, but this is of course optional.
No salt or pepper required for this one, but you can of course add a pinch of Kosher salt to the sauce if you like.
How To Butterfly Lobster Tails
If you can’t find butterflied lobster tails, here’s how to do it at home:
- Cut through the top of the shell. Place the lobster tails shell side up with the tail facing away from you. Use kitchen shears to cut a line down the center of the tail and through the top of the meat. Do not cut through the wide end of the tail fins.
- Gently separate the lobster meat from the tail. Before attempting to lift the meat up, carefully run your fingers between the meat and the interior of the lobster shell to help separate. Be careful, the shells can be really sharp!
- Tip: if you’re having a hard time getting the shell open, you can carefully flip the tail over and use your hands to crack and invert the shell, helping you in the process to open the cut side like a book.
- Lift the meat on top of the shell. Gently spread each side of the lobster shell apart, as if opening a book, and carefully lift the meat up over the shell, being careful to keep it attached at the base of the tail.
If all this sounds like too much work, you may want to try these other methods for cooking lobster, such as Sous Vide Lobster Tail or Grilled Lobster Tails.
How To Cook Lobster Tails
- Preheat a broiler to high, including an oven rack that is about 4-5 inches away from the heating unit.
- Make the garlic butter sauce. This is so simple — all you need to do is melt some butter in a small saucepan, then add the remaining ingredients: chopped garlic, fresh lemon juice, and sweet paprika. Stir well.
- Brush the butter on the lobster tails. Place the butterflied tails on a parchment lined baking sheet. Use a silicone pastry brush to slather that delicious melted garlic butter sauce onto each tail. Really lay it on thick!
- Broil. A ~7oz lobster tail will broil in about 7-10 minutes. Larger tails may take an additional few minutes. The best way to check for doneness? Use an instant-read thermometer! Lobster is fully cooked when it is opaque and an internal temperature of 135-140F is reached. Once cooked, serve with chopped parsley, fresh lemon wedges, and clarified butter if you want more!
We recommend the Thermapen MK4 to check for doneness on all meats!
Expert Tips
- Be sure to check the lobster tails as they cook to avoid overcooking — or worse! — burning! Lobster tails require about 1-1½ minutes cook time per ounce (when broiled on high), depending on the size of the tails and the strength of the broiler.
- Not a fan of paprika? Use Old Bay seasoning instead! We love the taste of Old Bay with seafood!
- Overcooking will lead to tough, chewy meat. Try to make only what you’re going to eat that day. Leftovers can be reheated, but it will never be as good as the day it is cooked.
- Leftovers and storage: Store leftover broiled lobster tails in an airtight container in a fridge for 2 days. When you’re ready to reheat them, simply place the lobster tails in a steamer basket or colander over a pot of boiling water and steam for 2-3 minutes until heated through.
- Can you freeze leftover lobster tails? We do not recommend freezing cooked lobster. The texture will change.
What To Serve With Broiled Lobster Tails
Some classic side dishes to serve alongside lobster of any variety are coleslaw, corn on the cob, a simple salad, or boiled potatoes.
Serving up a big basket of homemade cheddar biscuits also just feels right (perhaps this is our repeated exposure to those Cheddar biscuits from Red Lobster served alongside all things seafood growing up…)
Want to make this a surf a turf meal? Throw a ribeye or filet mignon on the grill!
Wine Pairing!
I am such a fan of serving lobster (prepared in any way!) with Montrachet, a Burgundy white wine. It is such a luxurious pairing.
Anything that is buttery and oaky will be perfect, though. If you can’t find or don’t want to splurge on a Montrachet (which is made from 100% Chardonnay grapes), try any buttery, fruity Chardonnay instead. It complements the light flavor of the dish.
Other white wine pairings to consider: Chenin Blanc, Vouvray, or Rosé.
If you’re looking to show off your culinary skills and wow your guests, this broiled lobster recipe is the way to go.
If you make this Broiled Lobster Tails recipe, please let us know by leaving a review and rating below!
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How To Broil Lobster Tails In 10 Minutes!
Equipment
Ingredients
- 4 (6-8oz) lobster tails uncooked and butterflied
- 4 Tbsp unsalted butter
- ½ lemon juiced, about 2 Tbsp
- 3 cloves garlic finely chopped
- ½ tsp sweet paprika
- Fresh parsley finely chopped
- Lemon wedges for serving
- Clarified butter optional, for serving
Instructions
- Preheat a broiler to high, then place an oven rack about 6 inches from the heating unit. Line a rimmed baking sheet with parchment paper, then place the butterflied lobster tails on top.
- Make butter sauce. In a small saucepan, melt 4 Tbsp unsalted butter, then stir in 2 Tbsp fresh lemon juice, 3 chopped garlic cloves, and ½ tsp sweet paprika. Brush the melted butter on top of each lobster tail.
- Broil the lobster tails. Broil so that the top of the lobster tail is about 4-5 inches from the heat for 7-10 minutes on high, depending on the size of the tail. Remove, then brush with additional melted butter. Serve immediately with chopped parsley and lemon wedges.
Notes
- How to butterfly lobster tails. If you don’t buy lobster tails already butterflied, here’s how to do it at home:
- Place the lobster tails shell side up with the tail facing away from you. Use kitchen shears to cut a line down the center of the tail and through the top of the meat. Do not cut through the wide end of the tail fins.
- Before attempting to lift the meat up, carefully run your fingers between the meat and the interior of the lobster shell to help separate. Be careful, the shells can be really sharp!
- Tip: if you’re having a hard time getting the shell open, you can carefully flip the tail over and use your hands to crack and invert the shell, helping you in the process to open the cut side like a book.
- Gently spread each side of the lobster shell apart, as if opening a book, and carefully lift the meat up over the shell, being careful to keep it attached at the base of the tail.
- Are all lobster tails the same size? No. Cook time should be about 1-1½ minutes per ounce (when broiled on high), depending on the size of the lobster tail, the strength of the broiler, etc. Cook to an internal temperature of 135-140F.
- Can you use frozen lobster tails? Yes, but they need to be thawed completely before cooking. Pat dry with a paper towel before brushing with garlic butter.
- Overcooking will lead to tough, chewy meat. Try to make only what you’re going to eat that day. Leftovers can be reheated, but it will never be as good as the day it is cooked.
- Leftovers and storage: Store leftover broiled lobster tails in an airtight container in a fridge for 2 days. When you’re ready to reheat them, simply place the lobster tails in a steamer basket or colander over a pot of boiling water and steam for 2-3 minutes until heated through.
- How to select lobster tails: should not be slimy, have an off-putting smell, or be discolored.
- How to serve: grilled corn on the cob, mashed potatoes or boiled whole potatoes, coleslaw, maybe a salad.
- Serving size: Plan for 1 (6-8oz) lobster tail per person, or more if using smaller tails.
Let us know your thoughts!