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In This Post
- Why You’ll Love My Lobster Tail Recipe
- How To Butterfly Lobster Tail
- How To Cook Lobster Tail
- Expert Recipe Tips
- The Perfect Cook Time
- Other Cooking Methods
- Serving Suggestions
- My Tools For Cooking Lobster Tails
- Recipe Reviews
With the flavorful butter sauce and ultra quick cooking method, this is my best lobster tail recipe for holidays, celebrations, and date nights at home. It will make you feel like you’re at a fancy restaurant!
While I have many lobster recipes here on Wholesome Yum — including air fryer lobster, grilled lobster, and more below — I still keep coming back to this broiled lobster tail as my go-to method. It’s ready in just 20 minutes, including time to butterfly them, and doesn’t require any special appliances.
Why You’ll Love My Lobster Tail Recipe
- It’s all about taste and texture – I’m pretty much obsessed with that sweet, buttery lobster flavor, but the delicate, tender texture is just as important. I’ll show you how to make it just right, never rubbery.
- Simple ingredients – Pick up some lobster tails and you probably have everything else you need at home. And the garlic butter seasoning is irresistible!
- Quick and easy to make – With my straightforward, step-by-step instructions, you’ll be a pro at cooking lobster tails in no time. Sure, it’s a fancy meal, but it’s actually very fast and not too difficult.
- Restaurant-quality meal at home – I love lobster, but like other high-end seafood (looking at you, crab legs, sea bass, halibut, and scallops!), I don’t love ordering it at restaurants because it’s just so overpriced. With my recipe, you can make it at home for a fraction of the cost!
Ingredients & Substitutions
This section explains how to choose the best ingredients for cooking lobster tails, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Lobster Tails – This recipe works with both warm water and cold water lobster, but I highly recommend the latter if you can get it. It has a whiter, firmer meat and tastes better. You can buy lobster tails at most grocery stores or at the seafood market (the freshest option), but I often prefer warehouse clubs because they have larger ones for a better price.
- Salted Butter – Adds flavor, locks in moisture, and helps with browning. I usually use salted butter, so I don’t need additional salt. You could also use unsalted butter and add salt separately (you’ll need 1/8 teaspoon of salt, or more to taste). Feel free to add some black pepper if you like, too.
- Garlic – Use 2 fresh, crushed garlic cloves. Minced garlic is more likely to burn (and won’t mix with the other ingredients as well), so I don’t recommend it for broiled lobster tail. You can also substitute 1/2 teaspoon of garlic powder if that’s what you have on hand, but I think fresh tastes best.
- Lemon Juice – Not only does it pair perfectly with seafood, fresh lemon juice also makes the lobster meat more tender. I also save some lemon wedges for serving.
- Smoked Paprika – I love the smoky flavor it adds, but sweet paprika also works.
- Cayenne Pepper – I used just a pinch, so my broiled lobster recipe did not come out spicy, but you can add more if you like a kick.
How To Butterfly Lobster Tail
While this may look complicated, it’s easier than you might think. Here’s how I prepare lobster tails before cooking them:
- Cut the lobster shell. Using kitchen shears, cut down the center of the shell, all the way to the tail, but not cutting the tail. You want to cut through the top of the shell, but don’t cut through the bottom.
- Split the shell. Using your thumbs and fingers to spread open the shell. Gently split it open first, and then continue to open up the shell more, so that it separates away from the meat on the sides. If you see a dark line down the center of the tail (this is the intestinal tract), remove it with your hands. It’s safe to eat, but doesn’t look (or taste) appealing.
- Place the lobster meat over the shell. Gently pull the meat upward, separating it away from the bottom shell. Leave the end attached to the tail fin. Gently push together the empty shell underneath and place the row of meat on top.
- Place onto a lined baking sheet, flesh side up. Now let’s go cook my lobster tail recipe!
How To Cook Lobster Tail
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Prepare the oven. Preheat the oven to Broil on the high heat setting (500 degrees F or 260 degrees C). Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
- Coat the lobster in butter sauce. Whisk together the butter (melt it first), garlic, lemon juice, smoked paprika, and cayenne. Brush the tails with the butter mixture. It’s important to coat all the lobster meat, so that it stays nice and juicy — I think this is the best way to cook lobster tail! You’ll use about a tablespoon of butter mixture for each tail. Let it drip down into all the crevices.
- Broil lobster tails. Place the pan under the broiler, until the meat is opaque and slightly browned.
- Garnish and enjoy! I like to serve this lobster tail recipe with lemon wedges and a sprinkle of fresh parsley. You can also serve with melted butter on the side. To make it even more special, sometimes I make lemon butter or just some extra garlic butter (the same one I brush on before cooking) to dip at the end.
Expert Recipe Tips
- It’s fine if you cut through the lobster meat when cutting the shell. In fact, it cooks a bit more evenly if you do. Just don’t cut through the bottom shell.
- If you want to prevent curling, pierce a wooden skewer lengthwise through the center of each tail. I skipped this step here, as I don’t find it necessary with this method. If you still want to do it, you can see a visual in my grilled lobster tailpost.
- Use a meat thermometer if you can. Lobster gets rubbery when it’s overcooked, and this is the best way to avoid that problem. I use this instant-read thermometer to check for doneness, and recommend a perfect internal temperature of 140 degrees F in the thickest part of the tail. (Some recipes recommend 145 degrees F, but in my opinion it tastes overcooked that way.)
- Is your lobster frozen? I have info on what to do with it in my frozen lobster tails post.
The Perfect Cook Time
This is my top tip, so it deserves its own section! How long to cook lobster tails will depend on their size, but after lots of testing, I came up with a time “formula” that works quite reliably:
When broiling, the general rule of thumb is about 1 minute per ounce of individual tail. For example, broil 10-ounce lobster tails for about 10 minutes total, and 5-ounce tails will take about 5 minutes. (It doesn’t matter how many you have, only their individual size.) This really helps if you don’t have a thermometer!
Storage & Preparing Ahead
- Prep ahead: Most seafood is best freshly cooked, andrecipes for lobster tails are no exception. So, I recommend cooking immediately before serving. However, you can butterfly the tails and make the seasoned butter in advance. Do not brush on the butter mixture on the lobster more than 20 minutes before cooking. If you do, the acid in the lemon juice will start to “cook” the meat. (This is actually how I make shrimp ceviche, but that’s not what we are going for here!)
- Leftovers: If you have leftovers from my lobster tail recipe (what?!), you can still reheat and enjoy them. Place each tail onto a large piece of aluminum foil, top with a generous pat of butter, and wrap tightly. Reheat in the oven at 350 degrees F for about 5-8 minutes, until warm. You can also use leftovers to make my lobster bisque or lobster salad.
- Freeze: I don’t recommend freezing cooked lobster, as the texture will change, and it’s just not worth it for such an expensive ingredient! You can freeze raw lobster tails, but it requires blanching them. Boil 2 quarts of water with 1/2 cup non-iodized salt, then add the lobster for 1 minute. Plunge in ice water to stop the cooking process. Cool completely in the cold water, pat dry, then freeze in freezer bags. This method will allow them to last for 9-12 months in the freezer.
Other Cooking Methods
Other than salmon, lobster tail is my favorite type of seafood, so I’ve experimented with cooking it in all kinds of ways! Here are some of my other recipes you can try instead of broiling if you like:
Air Fryer Lobster Tails
Lobster Thermidor
Grilled Lobster Tails
Butter Poached Lobster
Serving Suggestions
Now you knowhow to cook lobster tail, but what do you serve with it? You have to serve it with some homemade lemon butter sauce, but I have you covered with side dishes and more:
- Veggies – Try my sauteed broccoli or roasted asparagus as easy, light sides to this broiled lobster tail recipe. Want more hearty veggie options? Fried brussels sprouts with balsamic or my quick creamed spinach are perfect.
- Potatoes – Such as mashed potatoes, roasted potatoes, or you can even use my method for a fluffy air fryer baked potato. For lighter alternatives, I often make mashed cauliflower or roasted rutabaga.
- Surf And Turf – If you want to get fancy, lobster tail recipes like this one become even more impressive next to a quality steak, for a special-occasion surf and turf. Some of my most popular ones are a simple sirloin steak, juicy ribeye, or my favorite filet mignon.
- Salads – For a lighter meal, try my fresh zucchini salad or arugula salad. For special occasions, I like to make a colorful pomegranate salad or burrata salad.
- Multi-Purpose Kitchen Scissors – If there’s one thing you need to have for preparing lobster tails, this is it! These shears in particular are sharper than half a dozen others I tried, including high-end brands.
- Non-stick Baking Pan – I love these pans so much. Easy to clean and nothing sticks!
- Silicone Basting Brush – For brushing on the butter mixture. The silicone is so easy to keep clean.
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Recipe Card
Lobster Tail Recipe (Fast & Easy!)
Learn how to cook lobster tails perfectly with this quick and easy broiled lobster tail recipe. It's buttery, tender, and juicy every time!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 4 (adjust to scale recipe)
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Ingredients
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Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
Preheat the oven to Broil (500 degrees F or 260 degrees C). Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet. (See the post above for a visual of this process.)
In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil 10-ounce lobster tails for 10 minutes or broil 5-ounce tails for 5 minutes.)
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Grilled Lobster Tail
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Grilled Shrimp Skewers Recipe
Filet Mignon Recipe
Recipe Notes
Serving size: 1 10-ounce lobster tail
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories337
Fat13.6g
Protein50.3g
Total Carbs0.9g
Net Carbs0.7g
Fiber0.2g
Sugar0.2g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Main Course
Cuisine:American
Keywords:broiled lobster tail, cooking lobster tails, how to cook lobster tail, lobster recipes, lobster tail recipe
Calories: 337 kcal
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Broiled Lobster Tail Recipe
