Broiled Lobster Tail

Two fully cooked lobster tails with meat on top of the lobster tail, all sitting on a platter next to lemon wedges and melted butter.

Course: Entree

Cuisine: American

Keyword: broiled lobster tail, how to cook lobster tail, lobster recipe, surf and turf recipe

Prep Time: 12

Cook Time: 15

Total Time: 27

Servings:

Calories: 215kcal

Author: Kris Longwell

Lobster tails are truly a celebration of culinary greatness. They require very little preparation, but the results are beyond delicious and the presentation is gorgeous. Seek out coldwater lobster tails as they are firmer and the most succulent.

Print Recipe

Equipment

Kitchen shears and baking sheet

Ingredients

4 6 oz. lobster tails from coldwater regions, preferably
Kosher salt and black pepper
1 tbsp parsley fresh, chopped, for garnish

FOR BASTING THE LOBSTER MEAT

2 tbsp unsalted butter
2 cloves garlic
½ lemon freshly squeezed
½ tsp smoked paprika
¼ tsp Kosher salt

FOR THE BUTTER DIPPING SAUCE

6 tbsp unsalted butter
2 cloves garlic
½ lemon freshly squeezed
¼ tsp salt

Instructions

Use a pair of kitchen shears to cut down the middle of the back of each tail, until just before you reach the fins at the end of the tail. Use your hands to pry open the shell and pry the meat out of the cavity. Press the opened tail back together and set the meat on top.
Meanwhile, melt the 2 tbsp of butter in a small saucepan over medium heat. Use a garlic press (or mince the garlic) to add the 2 cloves of garlic to the butter. Simmer until aromatic, about 30 to 60 seconds. Stir in the lemon juice, smoked paprika, and salt. Turn off the heat.
Place the prepared lobsters on a baking sheet. Use a brush to apply the butter mixture all over the tops of the lobster. Sprinkle the meat on each of the lobsters with a little salt and pepper.
Turner your broiler onto HIGH.
Make the dipping sauce by melting the 6 tbsp unsalted butter in a small saucepan over medium heat. Press the two garlic cloves into the butter and simmer until aromatic, about 30 to 60 seconds. Squeeze in the juice from half of a lemon and stir in the salt. Remove from heat and transfer to serving bowls.
Place the lobsters into the oven so the top of the lobster meat is 5 to 6 inches from the heating element of the broiler. Broil for about 1 minute per 1 ounce of the lobster (example: a 6 oz lobster tail should roast for about 6 minutes).
Remove from oven and carefully transfer each lobster to a dinner plate (or all of them onto a platter) and serve with butter dipping sauce, lemon wedges, and sprinkled with the chopped parsley.

Video

Notes

Fresh lobster is always best, however, you can use frozen lobster tails with no problem. Allow them to thaw in the fridge overnight and then proceed with the recipe as written.

We prefer coldwater lobster from the Northern U.S. or Canada, but Floridian and Caribbean lobsters are delicious, too. Dark spots on the skin usually mean they are from coldwater regions.

The butter basting mixture and the butter dipping sauce can all be made several hours in advance, however, you will need to reheat each of them once they have slightly hardened.

Before you turn your broiler on, place the baking sheet with the prepared lobsters in your oven. The tops of the meat should be 5 to 6 inches from the heating element. You may need to adjust the oven racks to find the optimal spacing.

Be sure to check the very end of the tail before you throw anything away. You'll probably discover another bounty of meat at the very end of the tail, just before the small fins.

Cooked lobster meat can be frozen for up to 1 month.

Nutrition