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GET IT NOWWith a 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! And 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. Make it with me!
Why You Need My Lobster Tail Recipe
- It’s all about taste and texture – I’m pretty obsessed with that sweet, buttery lobster flavor, but the delicate texture is just as important. I’ll show you how to make it tender, 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 easy step-by-step instructions and tips, 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 simple.
- 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
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:
- 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.
- 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.
- 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.
- 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.
- 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.)
- 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.
- 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 sauce or just some extra garlic butter (the same one I brush on before cooking) to dip at the end.
My Recipe Tips
- You’ll need very sharp kitchen shears. Especially if your lobster tails are on the larger side, as they tend to have thicker shells. I actually love my multi-purpose kitchen scissors for preparing lobster tails, as they are sharper than half a dozen others I tried, including high-end brands.
- 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.
- 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 an 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, 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.
Lobster Tail Recipe (Fast & Easy)
Learn how to cook lobster tails perfectly with my quick and easy broiled lobster tail recipe. It's buttery, tender, and juicy every time!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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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.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 10-ounce lobster tail
- Recipe tips: Check out my recipe tips above to help you cut the shells easily, get perfectly juicy results every time, and notes on curling or using frozen tails.
- How to butterfly lobster tails: I have a step-by-step visual above to show you how to cut the shells and separate the lobster meat.
- Timing: Use my rule of thumb here for perfect cook time.
- Prep ahead: Most seafood is best freshly cooked, and recipes for lobster tails are no exception. So, I recommend cooking immediately before serving. However, I often 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 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! When I have extras, I freeze them raw after blanching them. To do this, 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. With this method, they last 9-12 months in my freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Broiled Lobster Tail Recipe
234 Comments
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
Maya | Wholesome Yum
0Hi Diane, No, there is no need to boil them before broiling. In fact, they’d be overcooked if you do.
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!
Maya | Wholesome Yum
0Hi Zaina, My broiler is 500 degrees F and these times are based on that. Use whichever temperature on your oven is closest to 500 degrees F. On most ovens, that’s high.
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!
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.
Maya | Wholesome Yum
0That’s okay. The internal temp of a cooked lobster tail is 135 degrees F. If you have a great thermometer (I recommend this one!) 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
Maya | Wholesome Yum
0Hi Dave, Oh wow… those are huge lobster tails! Yes, they will need to broil for approximately 32 minutes. Normally my 1-minute-per-ounce is reliable, but the largest I’ve made were 12 ounces each. Since yours are so much larger, 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.
Maya | Wholesome Yum
0Hi Penny, I’m sorry to hear your version didn’t look like mine. I have step by step pictures above to help you make it the same way. I hope it was still delicious!
Shelby
0What rack do you put the baking sheet on for broiling the lobster tails? Thank you!
Maya | Wholesome Yum
0Hi Shelby, It can vary depending on your oven, but your goal is to have the lobster tail about 4-5 inches from the broiler, so set accordingly to achieve that.
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!