Broiled Lobster Tails Recipe + How to Butterfly (VIDEO)
This post may contain affiliate links. Read my disclosure policy.
LOBSTAAA!! Broiled lobster tails are easier than you think and take only 10 minutes in the oven. Watch the video tutorial and learn how to butterfly and prepare some seriously delicious lobster tails. Broiled lobster meat is crazy tender, juicy and every bite is bursting with fresh lemon butter flavor.
That lemon butter lobster sauce is tantalizingly good. We used it on our most popular salmon recipe that won the heart of the internet a few years ago and for good reason. Many of you have shared that it’s the only way you make salmon now (which makes my heart go pitter pat). If you love lobster, I hope this becomes your new favorite way to make Lobster tails.
P.S. Read about the “Labor of Love” party that my son’s class is doing at the bottom of this post. So SWEET!!
Watch How to Butterfly and Make Broiled Lobster Tails:
They look and taste like restaurant quality lobster tails. It is an elegant and romantic dinner idea (think Valentines Day!). P.S. before Valentines Day, lobster tails tend to go on sale along with filet mignon so keep an eye out for that at your local grocery store. I spotted lobster tails for $5 each in Fred Meyers yesterday.
What You’re Saying about this Recipe:
We originally posted this lobster tails recipe exactly 1 year ago and it has 21 FIVE STAR reviews which is amazing. Read some of the glowing reviews and you’ll realize quickly this is a winner! Lobster can be intimidating so we decided to make a video tutorial for folks to realize just how easy it is!
Shannon writes: “I Made these for Christmas dinner appetizers and it will be on our menu forever now! Thank you for sharing!”
Ricky writes: “This was so good! I was so nervous making this because lobster is a special restaurant meal only. It was amazing! Thanks for your wonderful recipe.”
Naphtali writes: “This was so so good! I was so nervous making this because lobster is a special restaurant meal only. It was amazing! My husband said it was the best lobster he has ever had!!!”
Factsmaam writes: “Oh my gosh! I made these tonight for Christmas EVe dinner. They were fabulous and totally easy. Thank you for the recipe and giving a an Xmas Eve dinner fit for kings!”
Read more reviews here.
Ingredients for Broiled Lobster Tails:
4 lobster tails (about 4 to 6 oz each)
1 Tbsp fresh parsley, finely chopped, plus more to garnish
2 garlic cloves, pressed or minced
1 tsp dijon mustard
1/4 tsp sea salt
1/8 tsp black pepper
1 1/2 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
4 Tbsp unsalted butter, divided
Favorite Kitchen tools used for this Recipe:
P.S. We’ve included our Amazon affiliate links below for the tools we love.
- Broiled the Lobster tails in this casserole dish.
- Our favorite small saucepan for sauces
- Checked for doneness with an instant read thermometer.
- Plated it on this gorgeous blue serving platter.
HUBBA HUBBA!! Is your mouth watering yet?
⬇Print-friendly Broiled Lobster Tails Recipe:
Broiled Lobster Tails Recipe + How to Butterfly (VIDEO)
Ingredients
- 4 lobster tails about 4 to 6 oz each
- 1 Tbsp fresh parsley finely chopped, plus more to garnish
- 2 garlic cloves pressed or minced
- 1 tsp dijon mustard
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
- 4 Tbsp unsalted butter divided
Instructions
How to Butterfly Lobster Tails:
-
Place lobster tails shell-side up with the tail end away from you. Cut through the top of the shell Snipping through the shell and top portion of the meat as you go. Stop at the base of the tail.
-
Flip the tail over to the see-through side and crack the ribs using both thumbs down the center. This helps open the shell. Remove and discard the vein if you see one.
-
Carefully run your thumbs down the sides of the meat to loosen it from the shell (CAREFUL! Those shells can be sharp!). Lift the meat from the shell, keeping it attached at the base then press the shell together underneath and set the lobster meat back over the top, opening up the meat to butterfly the tails. Butterfly remaining tails and transfer to a casserole dish.
How to Make Broiled Lobster Tails:
-
Preheat oven to Broil on high heat with rack in the center of the oven. Place the rack so the top meaty portion of the lobster tails is about 6" away from the top heating element.
-
In a small mixing bowl, combine the marinade ingredients: 1 Tbsp parsley, 2 pressed garlic cloves, 1 tsp dijon mustard, 1/4 tsp salt, pinch black pepper, 1 1/2 Tbsp lemon juice and 1 1/2 Tbsp olive oil. Stir to combine then spoon it all over the lobster tails. Dot the top of lobster tails with 2 Tbsp of butter.
-
Arrange lobsters in a rimmed oven-safe casserole and place under the preheated oven broiler to broil 10-11 minutes or according to the lobster tail size chart below. The finished lobster should be white and opaque in the center and register at least 145˚F on an instant read thermometer.
How to Make Lobster Dipping Sauce:
-
As soon as lobster tails come out of the oven, transfer to a serving platter. Pour drippings from the pan into a small saucepan over medium heat. Melt in 2 Tbsp butter and remove from heat just as soon as the mixture starts simmering. Spoon the lobster butter sauce over the tails and serve. You can also serve the sauce in ramekins on the side for dipping.
Recipe Notes
Broiling Times for Lobster Tails:
Smaller (3 to 4 oz) lobster tail 6 to 8 min
Medium (5 to 6 oz) lobster tail 10-11 min
Larger (7 to 9 oz) lobsters tail 12-15 min (with rack in middle of oven)
Broil lobster meat until opaque and white in center, or 145˚F.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
My son’s class is doing the most amazing project this year called the “Labor of Love Party” for Valentines Day. The class is collecting donated items that will go into a large ziploc bag (snacks, toiletries, cough drops, etc.) and they will package them for distribution to the homeless or hungry in our area. I’m so excited about this and what an amazing way to show love. I hope it inspires you like it does me!
natashaskitchen
Lobster Tails Recipe with Garlic Lemon Butter 
Baked Salmon with Garlic and Dijon 
Roasted Beef Tenderloin (VIDEO) 
Filet Mignon Recipe in Mushroom Sauce (VIDEO) 
One-Pan Salmon Asparagus Recipe (VIDEO) 
Classic Chocolate Mousse (VIDEO) 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Excellent
Hello, I did this dish for Christmas with raw frozen canadian lobster and it was delightful.i keep the recipe in my recipe book.
easy to do and so good
thanks a lot
I’m so happy you enjoyed that. Thank you for sharing that with us!
Can I leave out the Dijon as I have an allergy to that or can you recommend a substitute for that?
Hi Elizabeth, we really love the dijon here and it adds amazing flavor, but I think it could still work without it.
I subsitute Dijon by mayo
Just made this last night for our Friend’s Dinner Group and it was a hit – delicious! I had never cooked lobster tail before. Thankful for her instructions on cutting the shell but especially about separating the meat from the inside of the shell so it doesn’t cook into the shell. Very flavorful and not too many ingredients or too difficult.
One thing I will do differently next weekend when we host another group of friends is keep my 2nd oven on warm, as my lobster got cold very quickly (one friend microwaved hers about half way through, eek!). Super YUMMMMY!
Thank you so much for that great review! I’m so glad you enjoyed this recipe!
The absolute BEST recipe for Lobster !!! Thank you so much for this recipe! Easy and delicious
You’re welcome! I’m so happy you enjoyed it!
I have never cooked lobster before today. I watched your video a few times, and made a delicious lobster dinner for my family. Thank you!
You’re welcome! I’m so glad you enjoyed that!
Hi Natasha
This recipe looks great and I would love to try it. I was wondering if there is a subscription to the lemon juice. I am highly allergic to citrus( lemons,limes, grapefruit,oranges).if you could let me know what I can substitute the lemon with that would be great. Thank you for your time.
HI Nanette, I’m sorry to hear that. You might just add more garlic and make it a garlic butter.
Natasha,
I love your recipes!
Easy to prepare and delicious!
I get nervous when I have to entertain, with recipes I can’t lose!
Thank you for sharing!
You’re so nice! Thank you! I’m so glad you enjoyed it!
This is a great recipe! I have never made lobster tail before but they were on sale so I got some. Your instruction on what to do with the shell took the intimidation out of it. The sauce was fantastic. Perfectly cooked according to your time chart.
Easy AND fancy!
That’s just awesome!! Thank you for sharing your wonderful review, Laure!
Natasha, what do you recommend this to be served with ? Having a hard time
Hi Ilona, a Surf & Turf combo with mashed potatoes is always popular. But, you can also serve it with a salad, rice, mashed potatoes. I hope that helps.
Thank you so much 🙂 !! You’re the best
Hi Natasha,
It seems you have a broken link in the second paragraph (where it’s supposed to go to the salmon recipe), at the top of this page.
Thank you so much for letting me know!! Here is that salmon recipe and I have fixed the link. Thank you thank you!!
Such an easy and simple recipe with amazing results!!
I’m so happy you enjoyed that, Jey! Thank you for that great review!
Oh my heavens this turned out AMAZING!! This recipe made my Valentines a complete success!! I was able to do everything confidently because of the video. And looked like a pro in front of my sweetie.
Awww that’s the best! Thank you so much for sharing that with me, Amanda :). I’m all smiles!
Thank you for this simple and delicious recipe. It was the best lobster tail I ever had and my first time preparing them. My guests were thrilled too! Your tutorial was GREAT!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
So easy and SO delicious! I’ve never made lobster before, so I was somewhat intimidated…but it’s so simple. Even my kids devoured it!
I love that! Thank you for sharing this great review with us!
Fantastic! Best that we have ever cooked at home. Very tasty! We purchased some large tails, so the cooking time guide was very helpful. Great advice on how to butterfly the tails. Usually I grill tails, however this recipe was so good, this will become our standard!
That’s so great! It sounds like you have a new favorite!
OMG! I made these, using your recipe and, you were right. This is the only lobster tail recipe one will ever need or want. 5 stars
Thank you.
FYI all the flavors work perfect together so for those asking, what they can exclude, try not to leave anything out.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
I made the lobster for our New Years Eve dinner and they were FABULOUS!!!! Thanks you so much Natasha!
You’re so welcome, Pamela! I’m so happy you enjoyed that!
We made the lobster tails two nights ago and they were delicious. First time I’ve ever prepared them – and the video instructional was helpful!
That’s so great! I’m so happy you enjoyed that!
Great recipe on butterflying the tails.
I brought 14 five ounce tails as a Christmas dinner appetizer. The butterflied tails’ presentation was beautiful. I decided to barbeque the tails, and they turned out perfectly.
Thank you Natasha!
That sounds so awesome and fancy!! Thank you for sharing this with me!
I tried this recipie and the Lobster turned out amazing!!!
I’m so happy to hear that! Thank you for sharing your great review!
Honestly, when I first saw, I immediately began to play receptors in the mouth. Surprisingly, the most difficult thing in the recipe is to buy lobsters:) They are not sold in my city, so I had to ask a friend that brought. I had two attempts. The second time it turned out very tasty. I was surprised-it turns out I can cook. Thank you for giving me emotions and shared a very tasty dish!
I’m so happy you were able to make this work Josh!! Thank you for the wonderful review!!
The best lobster I’ve ever had. I can’t believe I made it! 😆 Thank you so much. I feel like the Dijon makes the flavor pop and the sauce at the end is just perfect.
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
I couldn’t find the thumbs up but these r the best lobsters that I ever tasted and very easy to cook. Thank you.
I’m so glad you enjoyed it! Thank you for the wonderful review!
I loved the instruction on preparing the lobster for cooking and the final results. Excellent !
I’m so happy you enjoyed that Heather! Thank you! 🙂
I made this tonight. My first time cooking Lobster Tails. My family loved it. My wife who does not like butter or mustard would have kept eating these if there were extras! Thanks for the recipe.
You’re so welcome! Thank you for the great review, Joe!
can i use my toaster oven?
Hi Kathy, I think it would work in a good toaster oven if it has a broil option.
I would have never thought how Dijon brings out the flavor of lobster. Thank you for sharing along with the dipping sauce. I made it and turned out great.
My pleasure! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review!
When you say broil on high… What temperature?
Hi Kevin, most ovens have a broil setting but an oven broils at 550˚F and should only be pushing heat from the top heating element on the broil setting.
My husband loves seafood and lobster is something he’s requested. This is a great tutorial for someone who’s never made lobster and since I don’t want to eat it, haven’t ever learned. Thanks for the help!
My pleasure Megan! I’m glad you find it so helpful! 🙂
Hi Natasha! Would this taste good without the Dijon mustard? I’ve had it in my fridge for some time and had to throw away an almost full bottle because only used it just once or twice for a recipe.
Hi Alena, we really love the dijon here and it adds amazing flavor, but I think it could still work without it. When we make our salmon butter spread it is a similar list of ingredients in the flavored butter.
You can successfully substitute dry mustard, moistened with a tiny bit of white wine or water, for the Dijon. Another trick is to freeze it. Just place 1 tsp blobs on a piece of parchment or waxed paper, cover and freeze, then store in a container. Thaw and use as needed. If its grainy when you thaw it just add 1 or 2 drops of boiling water and whisk it back to smoothness.
Are these raw lobster tails or pre cooked?
Hi, I always use raw. If you go with pre-cooked, they will be rubbery and overcooked after broiling.
I live in the Rockies, and the only not cooked lobster we get has been frozen. What changes do I need to make?
Hi LuAnn, I live in Idaho so the only lobster we can get here has also been previously frozen. That is what I used to make this recipe and it still works great 🙂
The lobster tails turned out amazing great recipe
Awesome, I’m happy to hear that Dylan! Thanks for sharing!
The labor of love idea is so neat! And these lobster tails look like a winner. Thank you for sharing your yummy recipes with us :). Looks like the perfect romantic dinner.
Isn’t it the sweetest thing? I’m so excited for it :). I hope you love the lobster tails. They are such a treat 🙂
Hi Natasha,
This looks delicious! Is the Dijon mustard or the garlic prominent at all? I want to make this for my family but my 4 year old really doesn’t like mustard or strong garlic flavor at all. What do you think?
By the way, I love your website and think you all are doing such a wonderful job! Great recipes and so awesome that it’s a family effort!
Take care!
Kira
Hi Kira, neither is overpowering or prominent. They mellow out with broiling. Just be sure not to oversalt or add more lemon juice than what is called for in the recipe which can be overpowering if that happens (speaking from experience). I hope you and your family loves the recipe! 🙂
What a wonderful class project. Teaching compassion and empathy being reinforced at school that which is being taught at home💗
It really is a such a beautiful and thoughtful idea. I just love that they are learning that in the classroom 🙂