Perfectly broiled lobster tails basted with herbed garlic butter
Broiled Lobster Tails with Garlic Butter
Broiled Lobster Tails with Garlic Butter
20 minEasy
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Servings
4
4 lobster tails
Difficulty
Easy
Cost
Premium
$$$
Broiled Lobster Tails with Garlic Butter
Perfectly broiled lobster tails basted with herbed garlic butter
Sweet, tender lobster tails butterflied and broiled until just opaque, basted with a rich garlic herb butter for the ultimate special-occasion dinner.
10m
Prep Time
10m
Cook Time
20m
Total Time
4
Servings
Easy
Difficulty
Premium $$$
Cost
Sarah Chen
(Updated )
Lobster tails are the ultimate splurge, and when you cook them at home, you get restaurant-quality results for a fraction of the price. Broiling is the fastest, most foolproof method — the intense overhead heat cooks the lobster quickly while the garlic butter bastes the meat, keeping it impossibly tender and adding a golden, aromatic finish.
The key technique here is butterflying — splitting the top shell and lifting the meat on top of it. This dramatic presentation fans the lobster meat out beautifully and exposes it to the direct heat of the broiler for even cooking. With a generous basting of garlic herb butter and just 8-10 minutes under the broiler, you have a showstopping main course that rivals any high-end steakhouse.
Ingredients
- 4 lobster tails (6-8 oz each), thawed if frozen
- 6 tablespoons unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon smoked paprika
- Lemon wedges for serving
Instructions
- 1
Position oven rack 6 inches from the broiler element. Preheat the broiler on high.
- 2
Using kitchen shears, cut along the top center of each lobster tail shell from the wide end to the tail fin, stopping before the fin. Carefully pull the shell apart and lift the meat up through the slit, resting it on top of the shell (butterfly style). Press down gently to fan it out.
- 3
Combine melted butter, garlic, lemon juice, parsley, and paprika in a small bowl.
- 4
Place lobster tails on a baking sheet. Brush generously with half the garlic butter.
- 5
Broil for 8-10 minutes until the meat is opaque and reaches an internal temperature of 140°F. Baste with remaining butter halfway through.
- 6
Serve immediately with lemon wedges and any remaining garlic butter for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Substitutions
Lobster tailsJumbo shrimp (butterfly them)
A more affordable option with a similar technique and garlic butter treatment
ButterGhee
Slightly nuttier flavor that works beautifully with lobster
Smoked paprikaRegular paprika or Old Bay
Regular paprika is milder; Old Bay adds a complex spice blend
Tips & Storage
Pro Tips
Do not walk away from the broiler — lobster goes from perfectly done to overcooked very quickly.
If your lobster tails are on the larger side (10+ oz), you may need an additional 2-3 minutes of broiling time.
Thaw frozen lobster tails overnight in the refrigerator, never at room temperature.
The meat should be opaque white with a slight translucency in the very center when you pull it from the oven — carryover heat will finish the job.
Storage
Cooked lobster tail is best eaten immediately. Leftovers can be refrigerated for 1 day and used cold in lobster salad or rolls.
Reheating
If you must reheat, wrap in foil with a pat of butter and warm in a 300°F oven for 5 minutes. Be very gentle to avoid toughening.
Nutrition Facts
Per serving (1 lobster tail) · 4 servings
Calories340
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein28g
Carbohydrates1g
Fat24g
Fiber0g
Sugar0g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- How do I know when lobster is done?
- The meat turns from translucent to opaque white and reaches 140°F internally. It should be tender and slightly springy to the touch. Overcooked lobster becomes rubbery and tough.
- Is cold water or warm water lobster better?
- Cold water lobster (from Maine, Canada, or the North Atlantic) is generally considered superior with sweeter, more tender meat. Warm water tails are more affordable but can have a slightly fishier flavor.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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