Broiled Lobster Tails Recipe + How to Butterfly (VIDEO)
LOBSTAAA!! Broiled Lobster Tails are easier than you think and take only 10 minutes in the oven. Broiled lobster meat is crazy tender, juicy and every bite is bursting with fresh lemon butter flavor.
Watch the video tutorial and learn how to butterfly lobster tails and prepare some mouthwatering lobster.
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That lemon butter lobster sauce is tantalizingly good. We used it on our most popular Baked Salmon Recipe that won the heart of the internet, 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.
Broiled Lobster Tails Video:
Butterflying a lobster tail is a simple process and all you need are some good kitchen shears. You’ll be a pro in no time.
This is the best way to cook lobster tail. These look and taste like restaurant quality lobster tails. It is an elegant and romantic dinner idea (think Valentine’s Day!).
Ingredients for Lobster Tails
- Lobster tails – about 4 to 6 oz each (or larger).
- Parsley – adds fresh flavor and color
- Lemon juice – brightens up the lobster meat and pairs really well with seafood.
- Dijon mustard – adds depth of flavor and makes these taste gourmet
- Garlic – infuses into the butter so you’ll savor every bite
- Olive oil and butter – form a rich dipping sauce for the lobster meat
How to Buy Lobster Tails:
Before a holiday, lobster tails tend to go on sale along with Crab Legs and Filet Mignon so keep an eye out for that at your local grocery store.
- Cold Water vs. Warm Water Lobster – Look for cold water lobster tails that have whiter meat and have more tender meat because they are grown slowly in cold waters.
- Avoid Discoloration – the lobster meat should not have black spots or discoloration. Also, avoid lobster tails that are grayish in color.
How to Thaw Lobster Tails:
If lobster tails are frozen, thaw overnight in the refrigerator, or quick thaw by placing lobster tail in a plastic bag then in a bowl of cold water for 30-60 minutes, or until lobster is flexible and no longer frozen then drain well and pat dry with paper towels.
Tools you will need
- Kitchen Scissors – to cut through the shell.
- Casserole dish – any broiler-safe dish or skillet will work.
- Garlic press – makes the job easier, or you can finely mince.
- Saucepan – to heat pan drippings for sauce
- Thermometer – to ensure perfect doneness
Broiling Time Chart for Lobster Tails
Make sure to broil lobster tails at least 6 inches away from the top heating element (the top of the lobster meat should be 6″ away) for the most even cooking and to prevent scorching. If using large lobster tails, it is a good idea to lower them even further away, about 8 inches away from the top heating element.
- Small lobster tails (3 to 4 oz), broil 6 to 8 min
- Medium lobster tail (5 to 6 oz), broil 10-11 min
- Large lobsters tail (7 to 9 oz), broil 12-15 min
How to tell when Lobster Tails are Cooked?
Broil lobster meat until the meat is opaque (white) in the center and an instant-read thermometer reads 145˚F in the deepest part of the lobster meat.
HUBBA HUBBA!! Is your mouth watering for Lobster Tail yet?
What to Serve with Lobster
Be sure to serve lobster tails with lemon wedges to squeeze over the cooked lobster meat and serve with that amazing dipping sauce. If you are rounding out your special occasion menu, serve with:
- Instant Pot Mashed Potatoes – quick and easy
- Roasted Asparagus – with lemon and parmesan
- Caesar Salad – with homemade dressing
- Brussels Sprouts – roasted with bacon
- Red Velvet Cake or Chocolate Lava Cakes for dessert
Broiled Lobster Tails Recipe + How to Butterfly Lobster (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:
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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.
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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.
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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:
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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.
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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.
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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:
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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.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi! I really want to try your recipe but I do have a questions. I don’t use the broiler setting on my stove that much because I’m afraid I will burn whatever I’m cooking in the oven. Is there another option besides using the broiler? Also, is there a risk of overcooking the lobster tails from using the broiler?
Hi Rebekah, If you follow the timings for the lobster tail sizes, you should be good. Make sure to set your rack in the oven per the recipe so it’s not right up next to your broiler heating elements. I highly recommend using an instant-read thermometer to ensure the centers are perfectly cooked. A thermometer is a great investment and will save you money in the long run or at the very least will make all your food taste better.
So enjoyed watching you make broiled lobster tails. I actually got hungry abd and went to by some. Thanks for sharing and being so happy and inviting.
You’re welcome, Joann! I’m so glad you enjoyed that.
I tried your lobster recipe last night. I agree with Leah. Itaan is one of the best recipes I have ever had. Thank you for sharing it with us.
Glad you liked it, Susan. Thank you for your great review!
I’ve never cooked lobster until today, for Valentine’s Day. I looked up your recipe and Natasha!! I’ve never had lobster so good anywhere, ever. I would have never thought to broil it and the topping. Oh my goodness. Thank you for what you do. I love following your videos. 😁
Hi Leah, you are very welcome! Thank you so much for sharing your experience with this recipe, your comments and feedback makes me happy!
Just finished prepping my lobster for our Valentine’s Day dinner. Loved watching the video! It helps when you can watch someone else prepare the meal. We’ll be having fresh green beans and twice baked potatoes. Everything is ready for tonight! My granddaughter brought over some chocolate covered strawberries that she made. So we are all set for a wonderful meal and dessert!
Sounds like a wonderful plan. I hope you and your family will love every recipe that you tried!
Natasha ! We are making these today! (Early V-Day dinner). Your demonstration looks spot-on. We usually grill our lobster, but it’s like 4 degrees out today-so broiling them now. Our lobster’s are 8-10 ounces (yes! Big Boys) so we are broiling according to your scale given and temperature reading. Thanks so much & we love your website! Keep up the great work! xo
I hope you love these! The perfect meal for this holiday!
Loved the lobster tail. I was always afraid to make them. You make cooking look so easy!
Great job!
I’m glad you enjoyed this recipe, Mary Ann.
Thank you for showing how easy to put the lobster on top of the shell. I will be having tomorrow and I am sure delicious as are all your recipes.
You’re welcome, Nancy! I hope you all love this recipe.
Just made these over the weekend and they are SO good! Super easy and quick!
Don’t you love how easy this is?! I’m happy you enjoyed this recipe, Ashley!
My mouth is watering!! The lobster is the most tender & juicy ever!! Oh, and that sauce adds so much flavor!
Thank you for your kind words and good review, Natalie!
Wow! This is incredible! Such great flavor! I love how easy this is! you really took the scary away from cooking lobster! I’ve never wanted to before because I didn’t want to risk ruining such an expensive food! Thanks!
You are very welcome, Betsy. I’m glad this recipe was really useful for you! Thanks for your awesome feedback.
can you recommend a vegatable quiche recipe
Hi Joan, here is the quiche recipe that we have on our site which can be modified.
I have an easy recipe for broiled lobster tails, yet I wanted to express appreciation for your fabulous video on how to cut open the top, then using both thumbs to break open each rib on the bottom, then flipping it back over to remove and discard the vein (if one is seen), then lifting up the lobster meat from the shell, keeping it attached at the base, pressing together the shell underneath and setting the lobster meat back over the top of the shell to open it up to butterfly the tails. SO helpful, Natasha! Many thanks to you!
You are so welcome, Anita. I’m glad that was so useful for you!
Super delicious love this lobster recipe my whole family loved it will definitely make it again and I would definitely recommend people to make this recipe.
Thank you for sharing this delicious recipe. 👍🏼
I’m so happy you enjoyed that. Thank you for sharing that with us!
I was a bit skeptical on the sauce as never used Dijon mustard for lobsters but fantastic and now my go to sauce for lobster tails. Made it for Xmas dinner, a keeper! Thanks Natasha!
That’s so great! It sounds like you have a new favorite!
My family stopped making lobster tails on Christmas Eve years ago because they were never very good – always tough, dry, gross. I decided to try this recipe to resuscitate the tradition and they were AMAZING! Loved by all. Thank you!
That’s so great! It sounds like you have a new favorite!
Hello again .most folks who don’t eat a lot of lobster in their life have not experienced great lobster …Tails available today in most grocery stores are from Canadian waters. Main lobster is a finer breed , and the tails from Australia. are really great and also Caribbean ,,,, they have no large claws , and a sweeter taste. this method for cooking is mainly for show try this recipe just try it ,,,,cut the thin or belly side only , tuck. a thick slice of salted butter under shell both sides top to bottom. wrap each tail in foil the seal on the belly side, at the end away from tail flipper it should extend couple inches so you can fold over before ya fold it over add another slice butter place in a 350 degree oven 15 min or so slide tray out open that last fold push your finger in it will be hot but not burn your finger when done. if not hot back in and go a few minutes. then remove from oven serve with a wild rice and spinach or chard Merry Christmas. ” Good Appetite “
Easy and impressive. Have made it couple times – never failed.
I’m so glad you enjoyed that, Kristine! Thank you for that wonderful review!
Making these for Christmas Eve for the first time. I will let you know how they come out! These look delicious. 😋
I hope you love this recipe Karyn!
Delightful and delicious.
I’m so glad you enjoyed that, Ellie!
Made the broiled lobster tails tonight. My first attempt with lobster tails. Recipe was super easy and fast! Boyfriend rated it 12 out of 10. lol
Thanks for the recipe.
That’s so great! It sounds like you have a new favorite!
Cheryl, I am 65 and your story made me smile due to my own fond memories. As they say, the way to a man’s heart is through his stomach, so I hope you really like him because I think HE has a keeper!! God bless, my dear! 😉
Unbelievably fantastic!!! I made the butter sauce into a compound butter… it was that good. Thanks so much.
You are very welcome! I am happy to hear that you enjoyed this recipe together with the sauce.
Do you have a recipe to grill lobster? Thank you!!
Hi Sara, I only have recipes for Broiled Lobster.
Natasha, I’m enjoying quite a few of your recipes. Lobster tails. Beef tenderloin, shrimp scampi to name a few. Oh the meatballs were delish also. Keep cooking!
Thank you for that wonderful feedback Dottie! I’m so glad you enjoyed that!
Amazing! This is the 4th or 5th time I have made lobster tail this way and I will continue making it this way! The dijon mustard does not overpower the lobster at all , it just compliments it perfectly! I did find that maybe my broiler was too hot but 6″ from the top of the meat to the element was not enough and it dried it out a bit in some parts. I lowered the rack a bit more and seems better. I think I will try brushing butter half way through next time too and see how it goes. Thanks so much for this recipe Natasha! Never knew lobster tails would be so easy to make and perfect for every celebration!
Thank you so much for sharing that with me Candace! I’m so glad you enjoyed that!
Do you only use fresh lobster or have these been thawed? Hard to find fresh right now😩
I’ve tried your recipe & the lobster tails were amazing perfect to the “T”! Best of all The lobster tails were super soft…one doesn’t need any teeth to chew on it hehe!
Its a definitely a go for me!
Love it! Thank you so much for your excellent feedback!
Can I prep the lobster ahead of time?
Hi Lisa, you can butterfly the lobsters and prep the sauce ahead but I would keep the sauce separate until just before baking since the lemon juice can partially cook the lobster meat if it sits on there for awhile before baking.
This was my first time cooking lobster ever and we tried this recipe. We absolutely loved the sauce! All of the ingredients paired well together without being overpowering. Will definitely use this recipe again and am even thinking about putting it on some salmon. Thanks!
So glad to hear that you loved the recipe especially the sauce, Kim. Thanks for your excellent review!
THANK YOU, Natasha! This was my first time to cook lobster and it was A.MA.ZING!!!!
That’s just awesome!! Thank you for sharing your wonderful review!
natasha, can you share the garlic mincer you use?
Hi Majida, we used this garlic mincer here.
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 🙂
Making it tonight for Valentines dinner! I’m sure it will be great. Your recipes are amazing!
Yum! I hope you love it!