Broiled Lobster Tails
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The best tender, juicy and deliciously easy broiled lobster tails recipe served with a garlic butter on the side. They are ready in about 10 minutes and make truly decadent restaurant quality lobster tails at home for date nights or any other special occasion meal!
Looking for more lobster tail recipes? Make sure to try my Lobster Pizza, Squid Ink Pasta with Lobster Cream Sauce, and Lobster Pot Pie too!
I have another A-M-A-Z-I-N-G date night meal for you today! Valentine’s Day is approaching and you need an extra special meal to impress that certain someone. I have said before that I hate going out on Valentine’s Day, in fact I avoid going out during the first two weeks of February so I can skip the pre-selected menus and long waits for a table!
I would much rather stay home and make a delicious meal, like these Broiled Lobster Tails that are drenched in garlic butter! If I’m am feeling extra fancy, I throw a Pan-Seared Ribeye Steak into the mix for the perfect Surf & Turf meal.
Yep, this meal right here is my perfect meal! Luckily for me, or (gasp) any future boyfriend, the entire meal is super easy to prepare.
What you’ll need
- Two – 5 oz lobster tail (defrosted)
- Melted butter – Lobster meat has a naturally sweet and delicate flavor, and butter complements this taste beautifully. The rich, creamy flavor of melted butter adds depth and richness to each bite of lobster.
- Minced, fresh garlic
- Sweet paprika – Its vibrant color adds visual appeal to dishes. Sweet paprika has a pleasant and aromatic scent, with notes of sweetness and earthiness. (reverse)
- Lemon wedges – You can’t have seafood with out lemon juice!
- Sea salt
- White pepper – White pepper is made from ripe peppercorns that have their outer skin removed before drying, resulting in a lighter color. It has a milder flavor compared to black pepper, with less of the pungency and earthiness. It tends to have a more subtle, floral flavor with hints of fruitiness. It has a light beige to cream-colored because the outer skin has been removed, making it more desirable to use in light colored dishes.
- Optional: Fresh parsley, or green onions to garnish
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to broil lobster tails
Thaw the lobster tails if they’re frozen. Move oven rack to the center of your oven and turn on the broiler. Place lobster tails on a baking sheet shell side up.
Use kitchen shears or a sharp knife to carefully cut through the top shell of each lobster tail lengthwise down the middle.
Gently pull the shell apart along the cut to expose the lobster meat, but keep the bottom shell intact.
Open the shell pushing along the cut until the flesh is exposed. Lift the lobster flesh out of the shell, push the shell together towards the middle.
Place the lobster tails on a baking sheet, with the meat side facing up on top of the shell.
Mix melted butter, garlic, and paprika together in a small bowl. Generously brush the butter over the top of the lobster tails.
Sprinkle with ground black pepper and place under the broiler for 5 minutes, until the lobster is cooked and the shell is bright pink.
Brush lobsters tails with additional lemon butter. Pour remaining garlic butter into small bowls.
Serve the broiled lobster tails with additional melted butter and lemon wedges on the side for dipping.
Garnish plate with lemon wedges and green onion slices if desired.
Butterflied lobster tails pair well with a variety of side dishes, such as steamed vegetables, rice pilaf, or a fresh salad.
Expert Tips
- For smaller lobster tails around 5 ounces, the cooking time will be shorter compared to larger tails. Here’s a general guideline for cooking smaller lobster tails: 5 to 6 ounces (140 to 170 grams): Boil for about 4 to 6 minutes.
- Broil lobster tails in the center of the oven, at least 6-inches from the top, for approximately 1 minute per ounce.
FAQ’s
Lobster tails are done when the meat turns opaque and slightly firm to the touch. You can also use an instant-read thermometer to check the internal temperature, which should reach 135-140°F (60°C) on an instant read thermometer.
For best results it is really not recommended. Thaw the lobster tails overnight in the refrigerator or use a quick thawing method like cold water immersion before broiling.
While some people prefer to remove the vein (the digestive tract) from the lobster tail before cooking, it’s not always necessary. The vein is edible but may be removed for aesthetic reasons if desired.
No, you don’t need to pre-cook the lobster tails before broiling them. Broiling cooks the lobster tails thoroughly and enhances their flavor.
Allow the leftover broiled lobster tails to cool down to room temperature before storing. Once cooled, place the lobster tails in an airtight container or wrap them tightly in plastic wrap. Store in the refrigerator up to 2-3 days for best quality.
When you’re ready to eat, reheat them gently to avoid overcooking. You can do this by placing them in a covered dish and reheating them in the oven at a low temperature (around 250°F or 120°C) until warmed through. Alternatively, you can reheat them in a skillet with a little butter over low heat.
Look for a good sale on lobster!
Did I mention how amazingly delicious this lobster dinner was? I was fortunate enough to find these lobster tails on sale at my local grocery store last month for $7.98…for both!
Always check your sales flyers and plan ahead if you have a specific meal in mind. I also found the ribeye on sale for $4.98 because it was within one day of the Sell by Date…score!!
This meal rivals any restaurant meal, and you can pick your own sides. I served mine with a Whole30 Wedge Salad and Sauteed Zucchini and Carrots.
Oh, did I forget to mention that this entire meal is Paleo/Whole 30 compliant? The Paleo Chocolate Mousse for dessert is the perfect ending to this delicious meal.
More delicious side dish recipes
- Restaurant-style Crispy Baked Potatoes
- Simple Roasted Carrots
- Baked Potato Wedges
- Baked Parmesan-Bacon Garlic Potato Wedges
Tools used to create this recipe
contains affiliate/sponsored links
- Where did you get your plates? Crate and Barrel (not an affiliate link)
- Where can I find the little dip bowls for the butter? Those come from Williams Sonoma. (not an affiliate link)
- I use these kitchen sheers and they have never let me down.
- What kind of baking sheets do you use? I have 3 of these pans and I love them!
- Silicone Brush
- Cutting Board & Chefs Knife to slice the lemons
- Garlic Press
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Broiled Lobster Tails
Ingredients
- 10 ounces fresh or frozen lobster tails (defrosted if frozen) 2) 5-ounce
- .25 cup clarified butter or ghee melted
- 1 clove garlic pressed or finely minced
- 0.5 teaspoon sweet paprika
- sea salt and white or black pepper to taste
- lemon wedges
Instructions
- Thaw the lobster tails if they’re frozen. Move oven rack to the center of your oven and turn on the broiler. Place lobster tails on a baking sheet shell side up.
- Use kitchen shears or a sharp knife to carefully cut through the top shell of each lobster tail lengthwise down the middle.
- Gently pull the shell apart along the cut to expose the lobster meat, but keep the bottom shell intact.
- Open the shell pushing along the cut until the flesh is exposed. Lift the lobster flesh out of the shell, push the shell together towards the middle.
- Place the lobster tails on a baking sheet, with the meat side facing up on top of the shell.
- Mix melted butter, garlic, and paprika together in a small bowl. Generously brush the butter over the top of the lobster tails.
- Sprinkle with ground white or black pepper and place under the broiler for 5 minutes, until the lobster is cooked and the shell is bright pink.
- Brush lobsters tails with additional lemon butter. Pour remaining garlic butter into small bowls.
- Serve the broiled lobster tails with additional melted butter and lemon wedges on the side for dipping. Garnish plate with lemon wedges and green onion slices if desired.
Notes
- For smaller lobster tails around 5 ounces, the cooking time will be shorter compared to larger tails. Here’s a general guideline for cooking smaller lobster tails: 5 to 6 ounces (140 to 170 grams): Boil for about 4 to 6 minutes.
- Broil lobster tails in the center of the oven, at least 6-inches from the top, for approximately 1 minute per ounce.
- Lobster tails are done when the meat turns opaque and slightly firm to the touch. You can also use an instant-read thermometer to check the internal temperature, which should reach 135-140°F (60°C) on an instant read thermometer.
- For best results, use thawed lobster tails.
- See original post for additional tips and storage suggestions.
I’m going to be dreaming about these. They are in my Pinterest queue. Yum!
Oh heavens, these look soooo good! We don’t do lobster at home often, but now I am wondering why!
I have to admit I’ve never cooked lobster at home. Looks amazing! Pinned Thanks for sharing at the Inspiration Spotlight party.
Thank you Theresa, you really should try it sometime. It is worth the splurge. 😉
I have an electric stove do I broil on high or low! And for how long!!
Hi Carol, I have an electric stove as well. Broil on High for 5 minutes. 🙂