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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!)
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? 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?
Leave a rating to help other readers (this also helps me continue to provide free recipes on my site), or get the recipe sent to your inbox.
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
Alice Ruszkowski
0I have made this multiple times! So delicious!
Deanna
0I had 4 3oz tails. It was hard to pop them out but I did not give up..also broiled for the 3 minutes but had to put them back in for another 2 minutes..they must have been larger than the package said. But so delicious. You are added to my favorite recipes. Thank you for an amazing dinner.
Liana
0With 2 tails, one is 4oz and one is 5oz how long?
Wholesome Yum D
0Hi Liana, It’s 1 minute per ounce of individual tail. Since yours are not the same size but pretty close, you could just cook both for 5 minutes, but if you want both of them perfect, take one out after 4 minutes and then cook the second one for an additional minute.
Jana Collins
0Tried the broiled lobster recipe it was awesome !
Donna
0Best lobster tail ever. Thankful for such a simple recipe. You rock.
Karla
0It was awesome! I usually grill them but wanted to try this. So good.
James headrick
0I’m new at this, but I got 1tail and 2claws. It has been cooked (the pkg says). What do I do now? Oven broil it? That sounds good. Please help me, just this once.
Wholesome Yum D
0Hi James, It sounds like your lobster is already cooked, so I don’t think this recipe is exactly what you’re looking for. You can still add the seasoned butter and broil the lobster for just a couple of minutes, though, only to reheat. Don’t use the cook times in the recipe if yours is already cooked. You can also enjoy cooked lobster cold, in salads or as an appetizer.
Alan
0Do you flip the lobster tails to cook the other side too?
Wholesome Yum D
0Hi Alan, You do not need to flip the lobster tail.
Alan
0Fabulous! I’m making them tonight for my mom’s birthday. Lobster is my mother’s favorite of all favorites. I’ll let you know how it goes.
Cat Nolan
0Fancy and delicious yet so easy. It’s my new go-to butter sauce for lobster. I think it would be great for crab legs too.
Alice Ruszkowski
0Thank you so much for an amazing recipe! Made these tonight with cauliflower rice as a a side. The butter sauce is delicious! Will definitely make this again. And again!
Jae
0Absolutely perfect and yummy!!! I had shrimp as well and brushed them with the butter sauce and poppped the on the tray with my small 3oz tails and after 3 min under the broiler it was perfection! Thanks
Marcus
0What about salt & pepper
Maya | Wholesome Yum
0Hi Marcus, The salted butter should have enough salt that you don’t need additional salt. Feel free to add some black pepper if you like.
Fabiola
0Can we use the left over sauce for dipping? Or does it have to be cooked ?
Wholesome Yum D
0Hi Fabiola, You could use the butter sauce as a dip, make sure you don’t cross contaminate with the raw lobster.
Nicolas Bobroff
0This was my first time cooking and it came out amazing. Thank you so much.
Dina
0This recipe is amazing! Simple and tasty. Thank you for the detailed instructions and hints.
Danny Davis
0Hi or low setting on the broiler and how many inches below the heating element?
Maya | Wholesome Yum
0Hi Danny, I think it would be high? My broiler shows a temp of 500 degrees F.
RUSSELL E VANDEWEERD
0I want to cook 6 4oz tails in the broiler. 5 minutes each? to cook or how long for all?
Maya | Wholesome Yum
0Hi Russell, It’s about 1 minute per ounce of individual tail, doesn’t matter how many you cook at a time, so the important thing is for them to be the same weight. So if yours are 4 ounces each, you can cook them for about 4 minutes. Even if you cook 6 4-ounce tails at once, it’s still 4 minutes because each one is 4 ounces. Hope this helps!
Amy
0This recipe is so fancy! It really is much more simple than I thought to make. So tender and juicy.
Kristyn
0My mouth is watering! I think this needs to get on the menu asap!! Simple ingredients, but lots of flavor!
Natalie
0Yum..so buttery & juicy!! Thanks for sharing this delicious recipe!!
Andrea
0I had never attempted to make lobster before trying this recipe. You made it super simple to make, and they turned out so good. Not sure why I was so intimidated!
JS
0I cooked it too long. The lobster tail shrunk a lot.
Beth
0Truly amazing. Thank you for these great tips!
Erin
0I made this for our anniversary last night and it was amazing! It was my first time making lobster and it came out perfectly. Thank you!
Pamela Piper
0I made this for my husband since I did not eat lobster. He said it was fantastic. Several times I might add. Unfortunately I did not get down to the part where it actually shows how much of each ingredient, I just used my own judgment so it might not have been a exactly as the recipe was but I think it was pretty close.
Arlyne
0Thank you so much for such an easy recipe the way how to cut the lobster tail in details
I learned a lot ..the marinate or dressing is delicious as well..good luck to more of your recipes.
Melanie Badaracco
0Thank you… very helpful. I was looking for an easy way to cook it tender w/out all kinds of spices cz I really like the regular kinds from red lobster. But I only could get Caribbean spiny tails.. the others were of bad quality. First time making this kind.. and I’m starting it now lol
susan meinke
0This was great. recipe so easy to follow . previously boiled lobster and this was so much better. delicious!
Thanks!
Gary Williams
0Did it as you suggest and on the bbq along with blackened salmon. Awesome!
John Rawlins III
0BEST LOBSTER RECIPE!!!! I’ve made others, but this was EXACTLY SPOT ON!!!!
Robert Luke
0Very good! Tasty and delicious! I’ll bet it’ll be even better the next time around (practice makes perfect).
Thank you for sharing.
Regards
Euchre Luker
Chaselogic
0Love this! I’ve never butterflied anything before! It was easy fast I did 2 small a total of 7 oz and cooked the 1 minute a once rule! Perfection!! I usually split mine then steam but this will be my preferred way! I’ll have to figure out my smoke detector though I lowered the rack used the high broil. I’ll just do a little tweaking unplug that sensitive smoke alarm.
Layna Lee
0Thank you for this awesome quick little recipe that delivers big taste. I love the step by step way you describe the different cooking methods and times for each. Lovely recipe I am going to prepare for my mom on Mother’s Day!
Sharon
0I haven’t made this yet, but can’t wait to try it!
I do have a question, would any adjustments need to be made to the recipe if using my air fryer?
Thanks so much! Love your recipes
Wholesome Yum M
0Hi Sharon, I have not tested this recipe in an air fryer, so I cannot guarantee you will get the same results. The timing should be the same, but keep a close eye on it so your tails don’t overcook.
Sherana
0I made this for a Valentine’s dinner at home. I followed the recipe exactly, even though we had larger tails from Costco and they still came out perfectly. This is my new go-to recipe for lobster for sure!!
Sandy 82579
0It looks like a great recipe, but there were so many ads I could only read it one line at a time.
Wholesome Yum M
0Hi Sandy, Thanks for the feedback. The ads are used to keep the website up and running. If you are enjoying the content on the site, I do have a Plus membership program that offers an ad-free browsing experience. You can read more about it here: Wholesome Yum Plus
Cali
0This recipe was perfect! No complaints! Don’t look any further for another lobster recipe! It’s simple and really lets the lobster shine. The simpler the better and that is what makes this recipe perfect!
Shiva
0I have 4 tails all different oz. woul I broil for the total weight of all 4 tails?
Maya | Wholesome Yum
0Hi Shiva, No, the broil time is per ounce of individual tail, not the sum of all tails. Ideally this is easiest if your tails are the same weight. But if your tails are different sizes, for best results you’d start with the number of minutes that equals the weight in ounces of the smallest tail, then take that one out, and continue broiling the rest until each has reached 1 minute per ounce of that tail weight. Hope that makes sense!
Diane
0Do you have to boil them before broiling I am making them tonight
Wholesome Yum D
0Hi Diane, there is no need to boil them before broiling. I estimate about 1 minute of broiling for each ounce of the lobster tail.
Heather
0This was so good! A perfect recipe. Thank you!
Carolyn
0Very Yummy, I will make this again. My hubby couldn’t get enough. He is a very picky eater, yet he really liked this recipe. Thank You!
Steph
0So easy to make and really tasty! I would make these again!
Eric Ratinaud
0This was so so so so delicious! Thank you. I’m so glad I did the tails this way as they complimented the filet mignon perfectly on Valentines Day. Better then a restaurant.
Vernon keune
0How close should the lobster tails be to the broiler coil?
Wholesome Yum M
0Hi Vernon, About 4-5 inches away from the broiler. See step 2 in the recipe card for more information.
Jennifer
0Thank you for the simple and delicious recipe! I do not eat lobster, but wanted to make a special Valentine’s treat for my family and they loved it!
Christie
0My husband and I celebrated Valentine’s Day last night with a couple 2 packs of Costco frozen lobster tails, bacon wrapped shrimp (made it for the first time…amazing!) and rice pilaf. We decided to do cook 2 of the tails by boiling and the other 2 by broiling to see which method we preferred. The packaging said the tails were 7-8 oz each so we decided 7.5 min was our cooking time. The boiled tails were tasty but could have come out at 7 min or less as they were sweet but a bit chewy. The broiled tails took a bit longer but we discovered our oven rack was too low and once we raised it the magic happened. These took approx. 8.5 min but if the rack were in the correct position it would have been done in 7.5 min. These were AMAZING! Sweet, juicy and tender with beautiful flavor from the paprika. This will be our go to method and recipe. Thanks so much for all the tips!
Sylvia A Rivas
0Easy to follow instructions. Turned out yummy!
Zaina P
0When I turn my broiler just says high or low which one do I use!? Lol so excited to make this!
Wholesome Yum M
0Hi Zaina, Broiler low temp is 450 degrees, broiler high temp is 550 degrees. I would use low temp and add a minute or two to the cooking time.
Heidi
0I will never boil a lobster tail again.
LS
0If I could leave more stars, I would! I have looked for this information for years. The pictures and explanation of how to cut and butterfly the lobster and then broil are priceless! Thank you!
Anne Cook
0First time I’ve ever broiled lobster; usually boil it. I had to improvise a bit. I didn’t have lemon in the house, and we don’t like cayenne very much, but I used the melted butter, garlic, smoked paprika, and some Tastefully Simple Seafood & Fish Seasoning, and these were fabulous. Didn’t even need to add any extra melted butter at the table. The only issue I had was that the lobster meat didn’t separate from the shell as easily as it looked, and the tails didn’t butterfly evenly. But that didn’t affect the cooking or the taste. Now that I’ve done them this way, I’ll never boil them again. These were better than restaurant tails!
Annie
0HI!
I would like to cook (broil) 8 10 oz tail how long do I have to cook still 10 minutes?
Thank you.
Wholesome Yum M
0Hi Annie, Yes, 10 minutes is still the correct cook time.
Kalea
0I tried this recipe for my mother and I tonight and absolutely love it!! Thank you!!
Chris J Schmidt
0I have tried many recipes on cooking lobster tails. I’ve tried them on the grill as well. This is the best one by far. It’s not only a recipe, it is a tutorial!