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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? 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
Laura
1OMG! It was awesome and i finally got the tail out of the shell correctly for the first time! Thank you for the detailed instructions on getter the meat out on top of the shell!
Jan
1The best recipe for cooking lobster we have ever had. Her suggestion of cooking 1 minute for each ounce made this the perfectly cooked lobster. I did not do the spices, only the butter & garlic then dipped in lemon once cooked. Absolutely delish! I will always use this recipe.
Kyle
1This recipe is truly excellent. The time per ounce is spot on with broiling instructions for a perfectly cooked lobster tail.
Rene Dyment
1This recipe turned out wonderful! It is now my go to recipe for lobster. We only have it about once every 5 years, so it’s important I don’t ruin it. This recipe is full proof! I will never do it another way! Thank you
Terry
0Thanks for this! I was lucky to snag a couple of lobster tails for $3.50 AUD each, end of day. I was already going to grill BBQ-marinated chicken breast, and tossed these in near the end. They weren’t quite done, so I popped them into the broiler for a few. Awesome!!! Def going to keep this recipe!
G’day, from W-A!
Janey
0Very easy to do! We love lobster tails, but I think next time I will leave out the lemon juice in the butter mixture and just save it to squeeze on top. They look gorgeous… Thanks!
Cindy
0This was my first attempt at cooking lobster tails. Recipe was well explained and simple to follow. Delicious!
Joanne
0Loved this recipe! Spot on with spice and cooking directions. Able to sync with the entire meal. Recommend highly!
Portia F
0Thank you so much! You made this so easy to make for our Christmas Eve dinner and it looked like it took me hours to prepare. So yummy!
Abby
0Made this for Christmas dinner and it was such a treat! Easy directions to follow and turned out so yummy.
Shar
0Never thought this is easy! It is packed with flavors and incredibly scrumptious.
Candy F. Cole
0This was fabulous! I did change from butter to EVOO due to saturated fat in butter. And it worked! I also sprinkled a little more cayenne on the tails after cooking them because I like things just a little bit more spicy. I LOVE that you used cayenne in the first place! The lobster tails were about 4 ounces each, and I broiled them, as you said, the correct inches from the broiler and 1 minute per ounce. (Thank you for giving us that info.) Everything came out absolutely perfect! You are a genius!
Dave
0Fabulous 👍🏻
Tante Laura
0WoW!!! Amazed myself at how deliciously scrumptious these turned out !!! Thank you for such Excellent instructions!!!
Deb Bevilacqua
0DELICIOUS!!
MB Murphy
0Followed recipe to the “T” – spices, weight, time per ounce… flavor was ok but was lobsters were overdone. Disappointing.
Wholesome Yum D
0Hi, Sorry this recipe didn’t turn out as expected. Next time I suggest monitoring the lobster tail until the meat is opaque and lightly browned.
Denise
0Tried this recipe last night and it was DELICIOUS!! Will be saving it so I can make it again.
Connie Martin
0How do I broil 4 oz. Lobster tails?
Wholesome Yum D
0Hi Connie, Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail
Kristina
0Great recipe! I missed your tip on preventing curling .. mine curled but next time I know to use your tip 🙂
George Frederick
0Wonderful.
diann
0Followed this recipe to cook lobster for lobster rolls. The recipe was easy to follow and the cooking time per ounce very helpful. Like spicy food so used quite a bit more smoked paprika and cayenne. Cooked them by broiling and made extra sauce for dipping. Best lobster rolls I’ve ever made and first recipe review I’ve ever submitted. Can’t wait to make this for friends and family.
Janice Nelson
0I was excited to try this recipe, but it did not like up to my expectations. Perhaps it was my lobster tails, but I found the recipe rather tasteless. The butter and spice baste made so much that I couldn’t figure out how to use it all. Basted the tails amply, several times and still had most of it left. Would rather have used all of that butter in a butter, and lemon dipping sauce. Hard to tell when the tails are cooked. I have an old gas stove with the broiler in a drawer below the oven so I don’t think this recipe is suited for my type of stove. The time per ounce did not work out for me.
Maya | Wholesome Yum
0Hi Janice, It was probably flavorless because you didn’t use all the butter baste. I agree that it feels like more than you need, but I find that if I keep brushing it on, it drips into the crevices. As you found, using less affects the flavor. I don’t have that type of broiler, but as mentioned in the post, a meat thermometer is the best way to know when the tails are cooked.
Noelle Branch
0Great recipe! I’ve made it about a dozen times and it’s always turned out delicious. Thank you.
Larry Kaster
0I broiled as directed but the bottoms of the lobster tails were uncooked. I took them out of the shell and baked them at 400 degrees until they reached a temperature of 140 degrees.
Nancy
0Just made this this evening using rock lobster. WOW!! Delicious. I didn’t have cayenne so used a pinch of chiplote chili it was wonderful. The broiling time was perfect. Thank you for the great recipe.
GAJHawk
0LOVED the butter blend for the seasoning! The broiling of the lobster worked out great and I made extra to dip the lobster in and it was delicious. Thank you!
Jax
0This recipe is a must! I was intimated to make lobster tail, but the step by step were easy to follow. The ingredients went perfectly well together. It is my go to recipe and now I can enjoy lobster tail anytime I want without breaking the bank!!
Jan
0This recipe was amazing! if i could give it 6 starts i would. it was easy, delicious, and very well explained.
George F
0The Lobster Tail Recipe (Fast & Easy) was one of the best recipes I have use on a lobster tail. Very favorable and not too overpowering. Excellent! Thank you!
Jessica
0My first time cooking lobster tail and this came out perfectly and wonderfully delicious! Love this recipe!
Jean
0I made this recipe for Christmas. Simple and delicious! We will also have lobster for New Year using same recipe.
Thanks!
Theresa R.
0The best lobster tail recipe ever. Your timing method is the key and I’m finally able to make lobster at home and know for sure that it will turn out succulent, sweet and perfectly cooked. Thank You!!!
Chris Wills
0We don’t make lobster often at home, and when we do it is not that impressive… but this recipe changed everything about cooking lobster at home! This is the first recipe I have ever written a review for because it was that good!! Well done, and thank you!
Molly
0This recipe was perfect and easy! I saved some of the butter spread for my steak and lobster dip. My parents loved it. Glad I trusted this recipe, it was my first time ever. Happy new year!
Lisa S
0Made this for New Year’s Eve with ribeyes and the lobster was perfect. Very easy to follow instructions and the garlic butter was the key.
Journa Liz Ramirez
0This is what I exactly need for a lobster recipe. My family can’t get enouh of this. I’m surely making this again!
laura
0These turned out absolutely perfect, thanks!
Genevieve
0I love the simple seasoning and instructions for this recipe – thanks for making an intimidating protein easier to tackle!