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two broiled lobster tails with melted butter on the side.
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5 from 1 vote

Broiled Buttery Lobster Tails

Cooking lobster can be intimidating but I'm going to show you how to make the easiest broiled buttery lobster tails. All you need is 5 ingredients!
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Entree
Cuisine: American
Servings: 2
Calories: 157kcal

Equipment

  • Kitchen Shears
  • Pastry Brush
  • baking sheet

Ingredients

  • 2 eight ounce lobster tails, butterflied
  • 3 tbsp unsalted butter melted
  • 1/8 tsp paprika optional
  • 2 garlic cloves finely minced
  • 1 tsp lemon juice
  • Kosher salt to taste
  • salted melted butter, for dipping discard the foam

Instructions

  • Preheat oven to 500 degrees F. and set the oven rack about 5-6 inches away from the broiler.
  • To butterfly the lobster tails, simply cut a lengthwise slit through the center, top of the shell, stopping just before the tail fins using kitchen shears. Spread the shell open and pull out the meat in one piece. Close the shell and place the meat over the shell.
  • Pat dry the lobster meat with a paper towel and season the lobster meat on both sides with Kosher salt.
  • In a small bowl, combine the lemon juice, unsalted melted butter, and garlic.
  • Brush the lobster meat on both sides with the garlic butter mixture and sprinkle with paprika.
  • Bake the lobster tails 1 minute per ounce. My lobster tails were 8 ounces each so I cooked them for 8 minutes total. Make sure the lobster tails reach an internal temperature of 140 degrees F.
  • Serve with salted melted butter and lemon, and enjoy!

Notes

  • Lobster is very expensive and it's truly delicious with just salt, butter, and lemon. I highly recommend avoiding potent spices that will overpower the lobster. But if you insist on using spices, I recommend old bay seasoning or lemon pepper seasoning.
  • Allow the lobster tails to rest at room temperature for at least 20 minutes before cooking. Cooking cold lobster straight out of the fridge will result in uneven cooking.
  • Make sure that the lobster tails are all the same size otherwise the smaller ones will overcook. I recommend buying them all the same size or cooking them separately.
  • Don't overcook the lobster tails otherwise, the lobster meat will be super tough.
  • Season the lobster meat generously with kosher salt on both sides, especially if using jumbo lobster tails.
  • I recommend thawing the lobster tails in the refrigerator overnight. Make sure the lobster tails are fully thawed before cooking.
  • Cook the lobster tails, 1 minute per ounce. If your lobster tail is 6 ounces, cook it for 6 minutes and so on and so forth.
  • Serve with salted melted butter and lemon wedges!

Nutrition

Calories: 157kcal | Carbohydrates: 1g | Protein: 1g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 7mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 648IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg