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Get It Now- Why You’ll Love My Lobster Tail Recipe
- Ingredients & Substitutions
- How To Butterfly Lobster Tail
- How To Cook Lobster Tail
- Expert Recipe Tips
- The Perfect Cook Time
- Storage & Preparing Ahead
- Other Cooking Methods
- Serving Suggestions
- My Tools For Cooking Lobster Tails
- Lobster Tail Recipe (Fast & Easy!) Recipe card
- 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 tail post.
- 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, and recipes 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:
Serving Suggestions
Now you know how 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.
My Tools For Cooking Lobster Tails
- 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.
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!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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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.
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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.
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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.)
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In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
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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.)
Did You Like It?
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Recipe Notes
Serving size: 1 10-ounce lobster tail
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
172 Comments
Tonya
0I’ve always boiled or steamed lobsters before but this recipe was spot on. Brushing with the buttery blend and then broiling was absolute perfection. Lobster was cooked just right not rubbery at all. Definitely a keeper recipe.
Julie
0Great recipe and VERY fast. It was my first time cooking lobster. Mine didn’t look as pretty as the photos, but they sure tasted great!!! Cook time was perfect. 5 oz tails for 5 minutes. We paired with steak and loaded cauliflower casserole.
Sherry Bono
0This is an awesome recipe! Super Yummy!
Quick and easy, the butter sauce is delicious.
Judy Vincenty
0Excellent! I made 3 lobster tails following this recipe & instructions and they came out “restaurant perfect”. It’s a keeper!
Angelo
0Absolutely great advice!
Lisa
0Thank you for posting this recipe! Lobsters were easy to prepare and a fail proof recipe – absolutely moist, delicious +++~ Broiling the lil tails created a delish flavor! This is a repeat for certain! Happy New Year 2021!
Harry
0Super recipe: well written, easy to follow, produces fantastic result
Marcie Butler
0This is the second time I’ve made this recipe & I also shared it with my son who also loves it.
Tracy E Judah
0I have never cooked lobster tails before and with your guidance, they came out great! Thanks for keeping it simple, yet delicious. I also love the idea of brushing on the butter sauce combo before cooking, then you don’t have to do dip them in ridiculous amounts of butter after cooking. They’re perfect right out of the oven….:-)
Curt Musser
0Exception! 3 Costco tails, 10 oz each, 10 minutes on high, gas broiler, then rest for 2 minutes and back under LOW broiler for 5 minutes. Everything else same. Nailed it!
Anita
0I looked up how to cut a lobster properly and the best way to cook. So glad I landed here!! Perfection!! Thank you!!
Ralph
0How to keep the lobster from curling when broiling
Wholesome Yum M
0Hi Ralph, Feel free to insert a skewer through the tail lengthwise. That will prevent curling.
Chris
0Great recipe, I did a full stick of butter thinking a half was not near enough but I had way too much!
Amy
0Do you broil them on high or low? TIA!!
Wholesome Yum M
0Hi Amy, If your broiler has more than one setting, then use the high setting.
Jill
0I’m buying frozen 7 oz lobster tails (2). I can’t wait to cook them. Another thought, I’m from new Orleans and we boil a lot of our seafood. So I’m thinking of boiling them with a little liquid crab boil, garlic and lemon. Maybe I can soak them in a little crab boil, garlic & lemon then broil them. My late husband used to boil us whole lobsters but I never paid attention. I sure wish I had. But overall, broiling them does sound easy and delicious. That’s probably what I’ll do. But my creative juices are stewing, lol. Thank you for your instructions!
Caitlyn
0Hi! Am I to include the lobster tail (and meat) when weighing for ounces, or just the actual meat?
Maya | Wholesome Yum
0Hi Caitlyn, Yes, it’s the weight of the whole tail, not just meat inside.
Bill Bailey
0Says there is video, but there is no link to it.
Wholesome Yum M
0Hi Bill, The video is in the recipe card. If you can’t see the card, please check your browser settings to make sure you aren’t viewing the website in ‘Reader Mode.’
J.Hart
0Trying them now, problem is, I don’t know how many ozs. Thought I would try 10 min., but they are little large.
Wholesome Yum M
0Hi J. Hart, That’s okay. The internal temp of a cooked lobster tail is 135 degrees F. If you have a great thermometer (I recommend this Thermapen!) you would be able to pull your tails once they reach 132 degrees F and then will coast to 135.
Linda N Smale
0I always wanted to know how to get the lobster on top of shell, WELL, I did it. The lobster was delicious. What a treat. I will be serving lobster more often now that I know how to prepare and cook it. Thanks
Wally
0This is a very concise recipe, it was easy to follow and supplied aloof good advice.. Thank you Maya!
Joan
0Thank you for the broiled lobster recipe. It was easy and I thought it would be hard. They were flavorful and my husband loved them. I will use this recipe every time.
Earl
0Simply delicious timing.
Dave
0I have two 32 OZ lobster tails. Would I broil these out of shell for approximately 32 minutes? I am afraid to over cook them being that they were so expensive.
Many Thanks
Wholesome Yum M
0Hi Dave, Oh my… those are huge lobster tails! Yes, they will need to broil for approximately 32 minutes. I would start checking on them at the 20-minute mark, and every few minutes after that until done.
Debbie
0If I have small takes 4oz each I’m making 2 per person would I cook them for 8 min or 4. I’m going to be cooking 8 tales at once. Can’t wait to make them. They look delish
Maya | Wholesome Yum
0Hi Debbie, It’s based on the weight of each tail individually, not the total weight. So if you have two (or any number of) 4-ounce lobster tails, it would be approximately 4 minutes total (give or take a minute or so).
GA
0A blessing… I’ve always just stuck them under the broiler and smothered with lemon butter afterward… Thank you!
Penny rutledge
0It did NOT turn out as pictured. Bummer.
Wholesome Yum M
0Hi Penny, I’m sorry your version didn’t look like mine. I hope it was delicious!
Shelby
0What rack do you put the baking sheet on for broiling the lobster tails? Thank you!
Wholesome Yum M
0Hi Shelby, If you are wanting to broil your lobster tails, then you will want them on the rack closest to the heating element.
Mary
0Made for first time for Valentine’s Day dinner. Was great thank you.
Sharon Adamson
0I have used this recipe 3 times and love it so much. Thanks
Randy
0Hands down best lobster tail ever …can you use garlic paste in the butter recipe instead of 2 cloves garlic chopped?
Wholesome Yum M
0Hi Randy, Yes that should work fine.
Sirlei Silveira
0Broiled lobster wholesome: The best receipt eveeeer. Hands down.
ANNE LAWTON
0Thanks for all of these tips, I’m making broiled lobster tails on New Year’s eve so this is perfect timing.
Kari - Get Inspired Everyday!
0This is definitely my idea of the ultimate comfort food, and so easy too!
Jennifer Fisher
0Great tutorial and LOL and I sure wish I had this info a few years ago when I won $500 of lobster tails. 🙂
Raia Todd
0Such an easy recipe! Thank you!
Jessica
0I’ve never been brave enough to make lobster tail, this tutorial is great for me!
Jean Choi
0Lobster tails are my favorite! Never knew how easy it is to prepare at home. I’ll definitely be making it more!
Carina
0Would love someone to make this for me, looks delicious!
ChihYu
0Thank you for this recipe! So good for holiday entertaining or a special dinner!
Heather H
0I haven’t made lobster in years but I’m bookmarking this post for the next time I do. I love lobster and this is a wealth of helpful information for how to do it right.
Joanne Kuchemba
0If you are broiling 10 12-ounce lobster tails, how long will it take?
Maya | Wholesome Yum
0Hi Joanne, It would be approximately 12 minutes. It’s 1 minute per ounce of individual tail, it doesn’t matter how many you have.
Conrad P Brassel
0I had 3 lobster tails, weighing in at 17 ounces together. I broiled them for 16 minutes (maybe 15.5 minutes) and they came out well overdone. I interpreted the 1 minute per ounce to be a total, which clearly was too much. I’m guessing that each tail was about 5.5 ounces and if/when I prepare lobster tails again, I would broil 17 ounces of tails for 8-10 minutes.
The butter/lemon sauce does work very well. Looking for lobster tails again soon.
fish
0No, you would broil a 5.5 oz at 5.5 minutes. Even if you have 10 tails. Its the tail weight, Not the total weight.
Nellie Tracy
0You cannot go wrong with this recipe! Absolutely delicious!
Liz
0I was looking for something fancy to make for my husband to celebrate some upcoming life events and this is PERFECT! Thank you!!
Katie
0So good! This is always a hit at our house, especially for family dinners!
Katie
0We all loved this lobster tail! Truly is the best way to do it at home.
Dave
0What a great step by step set of instructions on how to broil lobster tails. Makes me feel confident enough to give it a try. Thanks.
Anita
0I love all the step-by-step photos. It makes it so easy to make my own broiled lobster tail. And they are delicious and is perfect for special dinners. 🙂
Irina
0What a great recipe with tips of how to cook lobster tails. Bookmarking for later to delight guests! Thanks for sharing.
Shadi Hasanzadenemati
0I’m making this for the weekend, I bet everyone is going to devour it!