Learn how to cook a restaurant-quality succulent Lobster Tail with tender and juicy results every time. I’ll walk you through everything you need to know, from butterflying the lobster tail to making the best lobster dipping sauce. This is the best way to cook lobster tails.
This post may contain affiliate links. Read my disclosure policy.
Lobster Tail with Garlic Butter Sauce
If you’re looking for that go-to recipe for lobster, this is the one, and it’s surprisingly easy! Broiling is the best way to cook lobster tails – better than boiling or baking because it locks in the flavor, and it’s fast! The broiled lobster meat is succulent, tender, and juicy, and each bite is packed with flavor, especially after dipping into the warm garlic lemon butter. Dunk it into the melted butter, take it for a swim, watch the excess drip off your fork, and enjoy.
I’m such a fan of lobster – I always have been! Growing up, my mom was allergic to shellfish, so I think that made my Dad and I (both seafood super fans) all the more desperate to get our hands on all of our favorite shellfish – hello Shrimp Scampi and Crab Legs! Of all the lobster I’ve eaten over the years, I still think this is the best way to cook it and eat it – and trust me, you won’t want to miss the buttery dipping sauce. The garlic and dijon sauce was inspired by my wildly popular Baked Salmon and everyone who tries it loves it.
Helpful Reader Review
“I made this the other night and let me say Thank You! Best lobster tails I’ve ever eaten. The marinade & sauce were perfection. I haven’t enjoyed a meal this fantastic in a long long time. The absolute best!” – Dawn ★★★★★
Lobster Tails Video Tutorial
This lobster tails recipe is such a treat. Easy and excellent in flavor and presentation. I hope you fall in love with this recipe as much as my family has.
P.S. I also included step-by-step photo instructions on how to prepare butterflied lobster tails so you can make the most impressive posh-looking lobster tails like a boss :).
Ingredients for Lobster Tail with Lemon Butter
- Lobster Tail – you’ll need 4 lobster tails, about 5 to 6 ounces each. If using larger lobster tails, be sure to broil further away from the broiler so they don’t burn. You can also easily scale the recipe up or down.
- For the Marinade – This is the perfect blend of flavors that work so well on all kinds of seafood – olive oil, parsley, garlic, dijon, lemon juice, salt, and pepper. This combination of flavors is the best seasoning for lobster tail.
- Butter – you’ll need 4 Tbsp total; half to dot the top of the lobster tails before baking and the rest to combine with the pan drippings for the best lobster dipping sauce.
Pro Tip: Shopping For Lobster
Lobster tails tend to go on sale before holidays like Valentine’s Day. I found these 5 oz Lobster tails at Fred Meyer on sale for $6 each. Not bad! You can serve 4 people at $6 each or splurge on 2 people for $12 each, which is still amazing for lobster compared to restaurant prices.
How to Butterfly Lobster Tails
Preparing lobster tails is easier than you think, and kitchen shears make the process quick.
- Use kitchen shears to cut through and split the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
- Flip the tail over to the back see-through side of the tail and crack the ribs in the center. This will help open the shell.
- Open the shell using your thumbs and fingers and loosen the meat from the shell (remove and discard the grey vein if present). Work carefully – shells can be sharp! Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. The bulk of the lobster meat should be sitting over the top of the shell.
How to Cook Lobster Tails
- Prep – Place rack in center of oven so when you bake, the meaty tops of your lobster tails will be at least 6 inches from the top heating elements. Preheat oven to broil on high heat.
- Make the Marinade – In a small bowl, add the marinade ingredients: 1 Tbsp parsley, 2 pressed garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil, and 1 1/2 Tbsp lemon juice. Stir to combine.
- Arrange butterflied Lobster Tails into a baking dish such as a 9×13 or 8×12 roasting pan with the flesh-side up. Divide the marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces. The butter melts over the lobster tails as they cook, resulting in the best pan drippings.
- Broil lobster tails on high for 10-11 minutes (or according to the lobster tail size – see chart below). When done, lobster meat should be opaque and white in the center and register an internal temperature of 145˚F on an instant-read thermometer. Transfer lobster tails to a serving platter and garnish with fresh parsley if desired.
- Make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with the remaining 2 Tbsp butter, bring to a simmer, and remove from heat. Pour over lobster tails or divide into small ramekins and use as dipping sauce. I also serve with lemon wedges to squeeze over the lobster meat.
How Long to Broil Lobster Tails:
You’ll know the lobster tail is done cooking when the meat is opaque and white in the center or it reaches 145˚F on an instant-read thermometer. The shell will also turn a bright red, and the meat should feel firm, not mushy. Make sure you don’t overcook, or the lobster can become tough and rubbery.
- Small lobster tails (3 to 4 oz): 6 to 8 minutes
- Medium lobster tails (5 to 6 oz): 10-11 minutes
- Larger lobster tails (7 to 9 oz): 12-15 minutes (move the rack to the middle of the oven so larger lobster tails don’t burn before they cook through)
Enjoy this incredible lobster tails recipe, my friends and let me know if you try it. I can’t tell you enough how good this is! You’ll just have to find out for yourself! 😉 Thank you so much for pinning and sharing this on social media with your lobster-loving friends. This recipe is so worth discovering! 🙂
Make broiled lobster tails at home for Valentine’s Day or any special occasion and you’ll pay less than half of what you’d drop in a nice restaurant, and GET THIS: it totally tastes gourmet!
Serve Lobster With
You’ll want to keep lobster as the star of the show, so pair it with these simple sides.
- Mashed Potatoes or Baked Potato
- Roasted asparagus
- Caesar Salad
- Roasted Cauliflower
- Risotto
- Sourdough Dinner Rolls
If you’re looking to pair it with steak, check out our Surf and Turf Recipe.
Lobster Tail Recipe with Garlic Lemon Butter
Ingredients
- 4 lobster tails, 5 to 6 oz each
- 1 Tbsp fresh parsley, very finely chopped, plus more for garnish
- 2 garlic cloves, pressed
- 1 tsp dijon mustard
- 1/4 tsp fine sea salt
- 1/8 tsp freshly cracked black pepper
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
- 4 Tbsp unsalted butter, divided
Instructions
How to Prepare/Butterfly Lobster Tails:
- Cut the Shell: Use kitchen scissors to cut through the top shell of the lobster tail, stopping at the base of the tail and snipping through the top portion of the meat as you go.
- Crack the Ribs: Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.
- Butterfly: Open the shell carefully using thumbs and fingers and loosen meat from the shell (remove vein if present). Lift the meat from the shell, keeping it attached at the base. Press the shell together and set the lobster meat over the top. Most of the lobster meat should be sitting on top of the shell.
How to Make Broiled Lobster Tails:
- Prep: Place rack in upper third or center of the oven so the meaty tops of your lobster tails will be at least 6 inches from the top heating element. Preheat oven to broil on high heat.
- Make the Sauce: In a small bowl, stir together marinade ingredients: 1 Tbsp parsley, 2 garlic cloves, 1 tsp dijon, 1/4 tsp salt, 1/8 tsp pepper, 1 1/2 Tbsp olive oil and 1 1/2 Tbsp lemon juice.
- Arrange: Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. Divide marinade evenly over the tops of each lobster tail and dot each tail all over with 1/2 Tbsp of butter cut into smaller pieces.
- Broil lobster tails on high heat 10-11 min (or according to the lobster tail size – see chart). When done, lobster meat should be opaque and white in the center and register 145˚F on an instant read thermometer. Transfer to serving platter and garnish with parsley if desired.
- To make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with remaining 2 Tbsp butter, bring to a simmer and remove from heat. Pour over lobster tails or divide into ramekins and use as dipping sauce.
Notes
- Smaller (3 to 4 oz) lobster tail 6 to 8 minutes
- Medium (5 to 6 oz) lobster tail 10-11 minutes
- Larger (7 to 9 oz) lobsters tail 12-15 minutes (with rack in the middle of the oven)
Nutrition Per Serving
Filed Under
Natasha’s Favorite Seafood Recipes
- Shrimp Tacos
- Ceviche
- Fish Tacos
- Shrimp Boil
- Clam Chowder
- Coconut Shrimp
- Teriyaki Salmon
- Pan-Seared Cod
I wonder how freezing for meal prep would reheat? Have you ever tried? I don’t want to waste it I really wanted lobster and I’m a single mom who’s kid’s hate lobster 🤣 way too many leftovers 😩
Hi Jamie! Yes, cooked lobster can be frozen for later. When ready, you can move the lobster from freezer to the fridge overnight slow thaw keeps it tender. You can steam or heat in the oven to reheat them.
My husband made this recipe last night and it was so delicious!
I’m so happy you loved it, Sabrina! this is one special dinner!
This is the 3d New Year’s Eve we’ve had this for dinner. It is moist, tender and the sauce is perfect every time!
Glad you always love this recipe, Kathy!
I must say this is the best recipe I have ever had for lobster tails! I always thought butter was all you needed to have but this wonderful–yet simple–recipe really brings it up to another level…absolutely amazingly simple and soooo delicious! Thank you Natasha!
You’re so welcome! Love the feedback, thanks so much!
This was lovely. The meat was sweet and the marinade added the savory. A perfect balance.
I’m so glad you enjoyed it!
Made the lobster tails for New Year’s Eve dinner. Delicious and very easy to prepare. My husband was impressed!!
Oh yay that’s awesome! It makes me happy knowing that you all enjoyed the Lobster Tails!
Made it last year and it was fantastic! Making it again tonight for our New Year’s Eve dinner.
Hello Cris! Glad to hear that you always make and love this recipe!
Unfortunately, gave this recipe a try and it is much too salty. The lobster is naturally salty from the sea, and there is no need to add more salt. It completely detracted from the sweetness of the lobster. The timing was also much too long for the broiler. Our tails were 4-5 oz, I broiled for 7 min and checked the temperature, and it was more than 170 F, and overcooked. Many of your recipes are good, but unfortunately, this isn’t one of them, and an expensive one to not get right.
Hi, I’m sorry to hear that it didn’t work out as expected. Normally lobster tails don’t have any flavor or saltiness unless they are brined which is unusual. Also, I would check smaller lobster tails sooner to prevent overcooking and an instant-read thermometer is your best tool for this.
I’ve made this every New Year’s Eve because it’s so delicious and easy to make. It’s NYE tonight here in Sydney so guess what I’m making for dinner! Best lobster recipe evah!
Happy new years, Pam! So glad to hear you’re loving the recipe!
Thanks so much for the lobster recipe!!!
You’re welcome, John! I hope you loved it.
Perfectly, delicious tails! My new go to recipe! Thanks fir the cook ranges on the tail sizes…perfect!
You’re so welcome! Great to hear that you enjoy this recipe!
I made this for our Christmas Dinner last year and this! The recipe made it completely non-stressful to work with the lobster and concluded with tasty, tender succulent lobster. Thank you.
Can you use thawed lobster tails or do they have to be fresh not previously frozen
Yes, you can use thawed lobster tails.
I made these for our Christmas dinner and I was so nervous about cooking the lobsters and not ruining them. This recipe is wonderful, so easy to follow and they turned out perfectly! Thank you!
I’m glad to hear that it was a huge hit!
I live alone and have been making broiled lobster tails for a long time,but never with a marinade. I questioned the Dijon ingredient, and had to use dried dill since I had no parsley…but …I have tried MANY of your recipes and I TRUST YOU. 😉… SO…gave this a try. Maybe I didn’t use enough marinade,but I had virtually no pan drippings. I just added a healthy T of butter to my leftover marinade and melted it in the microwave. My hat is off to you again! The flavor was delicious! I’ll make it this way again ! (But will make your “shrimp cakes” ,yum, in the meantime! ) Take care .
I’m so glad you loved this recipe, Cathy! Thank you so much for sharing that with me.
YES!! And I’m glad to read it too. I’ve been eyeballing lobster tails in the store, and now there’s no doubt about buying them! But I believe they are much smaller than what your recipe states.
I also questioned the Dijon ingredient and almost left it out, but I like Dijon mustard, so why not? And now I believe that was the game changer! Not really tasting it alone but somehow I believe that made it deliciously savory! Had to stop myself from drinking all the leftover butter sauce!