Lobster Tail Recipe

Ingredients & Substitutions

Here I explain the best ingredients for cooking lobster tails, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

• 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 can 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 makes the lobster meat more tender. I also save some lemon wedges for serving.
• Smoked Paprika – I love its smoky flavor, but sweet paprika also works.
• Cayenne Pepper – I used just a pinch, so my lobster tail recipe did not come out spicy. You can add more if you like a kick.

How To Butterfly Lobster Tail

Here’s how I prepare lobster tails before cooking them — it’s easier than you might think:

1. Cut the lobster shell. Using kitchen shears, cut down the center of the top shell, all the way to the tail. You want to cut through the top of the shell, but don’t cut through the bottom.
2. Split it open. Using your hands to spread open up the shell, so that it separates away from the meat on the sides. If I find the meat sticking to the shell, I just separate it with my fingers. And if you see a dark line down the center of the tail (this is the intestinal tract), remove it. It’s safe to eat, but doesn’t look (or taste) good.

3. Lift 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.
4. Place onto a lined baking sheet, flesh side up. Now let’s go cook my lobster tail recipe!

How To Cook Lobster Tail

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. 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 the lobster tails would be 4 to 5 inches away from the broiler. Go ahead and place them on a baking sheet. (I love these pans so much — nothing ever sticks — but I still line them.)
2. Coat the lobster in butter sauce. Whisk together the butter (melt it first), crushed garlic, lemon juice, smoked paprika, and cayenne. Brush the tails with the butter mixture. (I use these brushes because they’re easy to wash and don’t shed bristles.) 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.
3. Broil lobster tails. Place the pan under the broiler, until the meat is opaque and slightly browned.
4. 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 sauce or just some extra garlic butter (the same one I brush on before cooking) to dip at the end.

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, my 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!

Serving Ideas

Now you know how to cook lobster tail, but what do you serve with it? You definitely need more melted butter ( or my lemon butter sauce), but I also have you covered with side dishes and more:

• Veggies – I prefer sauteed broccoli or roasted asparagus as easy, light sides to this broiled lobster tail recipe. For more hearty veggie options, my fried brussels sprouts with balsamic or quick creamed spinach are perfect.
• Potatoes – I like roasted potatoes or a fluffy air fryer baked potato for filling options, or mashed cauliflower or roasted rutabaga as lighter alternatives.
• Surf And Turf – When I want something extra fancy for a special occasion, a quality steak makes lobster tail recipes even more impressive. My personal fave is filet mignon, but a simple sirloin steak or juicy ribeye is also fabulous.
• Salads – Try my fresh zucchini salad or arugula salad for a lighter dinner, or my colorful pomegranate salad or burrata salad for something special.

More Lobster Recipes

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