Garlic-Butter Broiled Lobster Tails
Making Broiled Lobster Tails at home is both easy and impressive! Brush uncooked butterflied lobster tails with a delicious garlic butter sauce seasoned with paprika, then broil on high. This restaurant quality dinner will be on the table in 20 minutes, start to finish. Serve with fresh parsley and your favorite sides, such as grilled corn on the cob, coleslaw, or potatoes. Gluten-free.
Servings: 4 servings
Calories: 145kcal
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.
Nutrition
Calories: 145kcal | Carbohydrates: 2g | Protein: 8g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 91mg | Sodium: 204mg | Potassium: 132mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 478IU | Vitamin C: 8mg | Calcium: 52mg | Iron: 0.3mg
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