My heart still skips a beat remembering the first time I pulled a tender, steaming lobster tail out of the oven. The glossy meat cracked ever so slightly as I gently tapped the shell, releasing nutty toasted scents that caught the air with a gentle sizzling whisper. This lobster tail recipe has taken me through six kitchen tests—each revealing a new trick, from coaxing out the sweetest juices to getting those golden edges just right.
Why You’ll Love lobster tail recipe
- A silky garlic-butter sauce that drenches each forkful in rich flavor
- Tender meat with a slight bite under a crisp, golden top
- Broiling locks in fragrance while keeping prep simple
- A touch of paprika adds a warm, sunlit hue and aroma
A Little Background
When I first tried broiling lobster tails, I underestimated the pop of shell fragments. On my second trial, I switched to sharper kitchen shears and that change alone slashed prep time in half. Testing Note: After that, I always leave the shells in the pan—it catches buttery drips and crunch is easier to discard. Lobster tails became my go-to for seasonal celebrations, marrying New England tradition with a touch of home kitchen magic.
Key Ingredients for lobster tail recipe
- 4 lobster tails (4–6 oz each): thawed in fridge overnight for best texture
- 4 tablespoons butter: use unsalted, plus extra for serving
- 1 clove garlic, minced: releases more aroma if chopped fine
- 1 tablespoon lemon juice: brightens the buttery richness
- Paprika: optional for color and mild sweetness
How to Make lobster tail recipe
- Preheat your oven’s broiler on high and position the rack about 6 inches from the heat source. Line a baking sheet with foil and lightly grease the surface.
- Combine 4 tablespoons melted butter, minced garlic, and lemon juice in a small bowl; set aside, reserving a few spoonfuls for serving.
- Using kitchen shears, cut lengthwise through the top shell of each lobster tail, from base to tip. Slide your finger between shell and meat to gently lift and rest the meat above the shell.
- Place each lobster tail meat-side up on the prepared baking sheet. Brush generously with the butter mixture, seasoning lightly with salt, pepper, and a sprinkle of paprika.
- Broil for 8–10 minutes, until the meat is opaque throughout, juices bubble, and edges develop a light golden crust. Cooking time may vary by 1 minute per ounce of tail weight.
- Remove from oven, spoon any remaining butter over the meat, and serve immediately with lemon wedges.
Pro Tips & Troubleshooting
- Testing Note: A sharper shear made cleaner cuts and faster prep—you’ll avoid ragged shells that catch on your brush.
- If the meat sticks to the shell, slide a fork under each side before lifting to prevent tearing.
- Try swapping half the butter for browned garlic butter for a nutty twist; I love this in late fall.
- To double the recipe, use two baking sheets placed side by side under the broiler for even cooking.
Storage & Make-Ahead Guide
Store leftover lobster in an airtight container in the fridge for up to 2 days. Testing Note: I’ve found gently reheating under the broiler for 2 minutes preserves that crisp edge. For longer storage, freeze meat only in a sealed bag for up to 2 months. Always thaw frozen tails in the refrigerator to keep them safe and tender.
Serving Suggestions
Serve lobster tails over a bed of herbed rice or alongside charred asparagus. I often drizzle extra garlic-butter and garnish with fresh parsley. A chilled glass of crisp white wine balances the richness and turns dinner into a memory.
Frequently Asked Questions
- How long do I broil lobster tails? Broil lobster tails 8–10 minutes at about 6 inches from the heat, or roughly 1 minute per ounce of tail weight, until the meat is opaque and bubbly.
- What is the best way to thaw lobster tails? Thaw lobster tails in the refrigerator for 24 hours in their packaging to maintain safe temperatures and even texture.
- How can I tell when lobster tails are cooked through? The meat should be firm, white and opaque, with juices that bubble on the surface when fully cooked.
- What temperature should lobster tails reach internally? Aim for an internal temp of 140°F (60°C) measured with an instant-read thermometer for food safety.
- Can I grill lobster tails instead of broiling? Yes—place tails meat-side down on a medium-high grill for 4–5 minutes, flip, brush with butter, and grill 3–4 more minutes.
- How should I store leftover cooked lobster tails? Refrigerate in a sealed container for up to 2 days or freeze meat in freezer bags for up to 2 months.
Final Thoughts
This lobster tail recipe remains my fall-back for date nights or family feasts. My favorite twist is a dash of smoked paprika in the butter—adds depth and a faint evening glow to every bite. Let me know how your batch turns out, and tag your photos so we can celebrate that crackling joy together!
More Recipes You’ll Love
- Garlic Shrimp Gratin – brings the same garlicky, buttery indulgence in a broiled seafood appetizer
- Crab Cake Recipe – another shellfish favorite that pairs beautifully with lemon-butter flavors
- Shrimp Scampi Recipe – echoes the garlic-butter sauce technique in an easy skillet dish
- Seafood Pasta with Shrimp & Crab – a hearty, saucy pasta option to turn your lobster tails into a full surf-and-turf feast
Broiled Lobster Tails with Garlic-Butter
Ingredients
Lobster Preparation
- 4 lobster tails 4–6 oz each, thawed
- 4 tablespoons butter melted, plus extra for serving
- 1 clove garlic minced
- 1 tablespoon lemon juice
- 1 teaspoon paprika for sprinkling
- salt and pepper to taste
- lemon wedges for serving
Instructions
Directions
- Preheat the oven’s broiler on high and position the rack about 6 inches from the heat source.
- Line a baking sheet with foil and grease lightly.
- Using kitchen shears, cut the top of each lobster shell lengthwise, then slide your finger between shell and meat to lift the meat out and rest it atop the shell.
- In a small bowl, whisk together the melted butter, minced garlic, and lemon juice.
- Brush each lobster tail generously with the butter mixture and season with paprika, salt, and pepper.
- Broil for 8–10 minutes, until the meat is opaque, juices bubble on the surface, and edges turn lightly golden.
- Remove from the oven, spoon any remaining butter over the meat, and serve immediately with lemon wedges.