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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
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.
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!
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?
Maya | Wholesome Yum
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. Hope this helps!
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?
Maya | Wholesome Yum
0Hi Alan, No, you do not need to flip them. In fact, with this butterflying method and the meat on top of the shell, you won’t really be able to flip them and keep them balanced anyway. But it’s not necessary at all!
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 ?
Maya | Wholesome Yum
0Hi Fabiola, You should not have any sauce leftover – you want to brush the entire amount onto the lobster tails before cooking. It may seem like a lot, but it’ll seep through the crevices and highly recommend this amount for juicy results. Also, even if you made extra, it would be difficult not to cross contaminate with the raw lobster. If you want the same sauce for dipping, I recommend just mixing a separate batch in addition to what you need for cooking.
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
Maya | Wholesome Yum
0Hi Sharon, I’ve updated this response as of 2024, I do have an air fryer lobster tail recipe you can use. Enjoy!
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!