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.

Broiled lobster tails on platter

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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!).

drizzling lobster butter over cooked lobster tail

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
Ingredients for broiled lobster tails with lobster, butter, lemon, garlic, parsley

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

  1. Kitchen Scissors – to cut through the shell.
  2. Casserole dish – any broiler-safe dish or skillet will work.
  3. Garlic press – makes the job easier, or you can finely mince.
  4. Saucepan – to heat pan drippings for sauce
  5. Thermometer – to ensure perfect doneness
Broiled lobster tails garnished with parsley

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.

Baked lobster tails on a platter

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:

Natasha's Kitchen Cookbook

Broiled Lobster Tails Recipe + How to Butterfly Lobster (VIDEO)

5 from 61 votes
Author: Natasha Kravchuk
Broiled lobster meat is crazy tender, juicy and every bite is bursting with fresh lemon butter flavor. Don’t skip that garlic lemon butter to serve.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients 

Servings: 4 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

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.

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.

Nutrition Per Serving

176kcal Calories1g Carbs10g Protein14g Fat6g Saturated Fat103mg Cholesterol429mg Sodium126mg Potassium345IU Vitamin A3.9mg Vitamin C58mg Calcium0.2mg Iron
Nutrition Facts
Broiled Lobster Tails Recipe + How to Butterfly Lobster (VIDEO)
Amount per Serving
Calories
176
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
103
mg
34
%
Sodium
 
429
mg
19
%
Potassium
 
126
mg
4
%
Carbohydrates
 
1
g
0
%
Protein
 
10
g
20
%
Vitamin A
 
345
IU
7
%
Vitamin C
 
3.9
mg
5
%
Calcium
 
58
mg
6
%
Iron
 
0.2
mg
1
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner, How to, Main Course
Cuisine: American
Keyword: how to cook lobster tail, Lobster Tails
Skill Level: Easy
Cost to Make: $$$
Calories: 176

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Recipe Rating




Comments

  • Carol Minot
    February 26, 2024

    Hi, I’m Carol. I tried your broiled lobster tail recipe tonight, and it was fantastic! We had them with steak filets and omigoodness – what dinner. I especially loved the sauce that goes on the tails before cooking, and brushing it on after! Thank you for the easy how to video regarding butterflying the tails; everything was easy peasy and delicious!

    Reply

    • Natasha's Kitchen
      February 26, 2024

      Hello Carol, thanks so much for your great feedback. I’m happy to know that you all enjoyed it!

      Reply

  • Wayne Cote
    February 10, 2024

    I made these lobstah tails and I must say they are absolutely delicious!!!!! If I was like Darrell Hanna on splash I would have eaten the shells!!!! Amazing I would have never put Dijon mustard in it but now I’m a believer!

    Reply

    • Natashas Kitchen
      February 10, 2024

      I’m so happy you enjoyed that. Thank you for sharing that with us, Wayne!

      Reply

  • Bonnie Jensen
    February 16, 2023

    I made this lobster recipe for Valentine’s Day dinner & it was so delicious I’m making it again tonight. All your recipes are foolproof & so very tasty. Thank you Natasha!!!! ❤️

    Reply

    • Natashas Kitchen
      February 16, 2023

      Thank you so much for the fantastic review and your encouraging words. I’m so glad this was a hit for your Valentines’ Day Dinner!

      Reply

  • She
    February 12, 2023

    The recipe for this lobster tail was so simple and easy you made a dream come true for a lot of us with the simplicity of this recipe. Thank you so much, Natasha, my friends, and I love your recipes and your shows thank you the simplicity quickness and ease of your recipes is what makes you fantastic.

    Reply

    • Natasha's Kitchen
      February 12, 2023

      It’s my pleasure! Thank you so much for your wonderful comments and feedback. We appreciate it!

      Reply

  • Arleen Boucier
    January 30, 2023

    Natasha
    I loved the video, as I love all your videos, you explain and show everything in detail and I have no trouble following.
    Thank you
    ps you are funny and adorable too

    Reply

    • Natasha's Kitchen
      January 30, 2023

      Hi Arleen, thanks so much for your good comments and feedback. We appreciate it!

      Reply

  • pperkins
    January 6, 2023

    Made this over the holidays – was amazing – the sauce was FANTASTIC – will definitely make this again and will try the sauce with crab cakes!

    Reply

    • NatashasKitchen.com
      January 6, 2023

      Great to hear! Thank you for trying my recipe!

      Reply

  • Kathy Hooker
    June 19, 2022

    I’m thinking of making that sauce for scallops. What do you think?

    Reply

    • Natasha's Kitchen
      June 19, 2022

      Hi Kathy, I have not tested that but I think it will be a great experiment! If you try that, please update us on how you liked it.

      Reply

  • Carman Cook
    March 3, 2022

    Can I bake them? Do they have to be broiled. If I do bake them at what temperature?

    Reply

    • Natasha
      March 7, 2022

      Hi Carman, I think broiling gives the juiciest results but you can bake. Depending on the size of the tails, I would recommend baking at 450˚F for 12-15 minutes.

      Reply

      • Carman
        March 12, 2022

        Thank you so much for answering me. I really enjoy watching your videos.
        And I am definitely giving this one a try.

        Reply

        • Natashas Kitchen
          March 12, 2022

          You’re welcome! I hope you love it!

          Reply

          • Carman Cook
            March 20, 2022

            I finally made the lobster tails. I did broil them. I used my air fryer toaster oven(I always forget about that) and they were great. My husband and I loved them. Thank you again. You are truly awesome. 😊

          • Natasha's Kitchen
            March 20, 2022

            Awesome! Thank you so much for sharing, I’m happy to hear that you both enjoyed this recipe.

  • HM
    February 28, 2022

    Made this for our wedding anniversary and it was just parfait!

    Reply

    • Natashas Kitchen
      February 28, 2022

      That’s just awesome! Thank you for sharing your wonderful review, Helen!

      Reply

  • Michelle
    December 18, 2021

    Watching you make and taste this made my mouth water! I’m dying for some lobster now. Have a couple in the freezer that I hope will still be good. Hope I can cut into them the way you did it. Thanks for all your great recipes and videos: my go-to source. 🙂

    Reply

    • Natashas Kitchen
      December 18, 2021

      You’re welcome! I’m so happy you’re enjoying my recipes, Michelle!

      Reply

  • Karen
    December 12, 2021

    Planning to make these for Christmas. Could I prep and butterfly the lobster tails a day early and leave in the refrigerator? Or is it best to do that just prior to cooking? Thanks!

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Hi Karen, 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 a while before baking.

      Reply

  • Cheryl T.
    November 25, 2021

    OMG! You are so much fun watching you cook! I am 63 years young and I must say, you are a riot in the kitchen…thank you for all you do!

    Reply

    • Natasha's Kitchen
      November 25, 2021

      You’re so welcome, Cheryl! I’m glad you’re enjoying the recipes. Thank you for your time and review.

      Reply

  • Debi Lytle
    October 25, 2021

    So scrumptious! Glad I doubled the dipping sauce! Removing the meat was a little tricky but once you got one side pulled out the whole piece came out a little easier. Served with spaghetti aioli.

    Reply

    • Natashas Kitchen
      October 25, 2021

      I’m so glad you enjoyed it, Debi!

      Reply

  • Pamela
    June 19, 2021

    I made these, your shrimp boil and your Crème brûlée and they were a hit for seafood night! Will definitely fix them this way from now on. The flavor is AMAZING. Much better than boiling.

    Reply

    • Natashas Kitchen
      June 19, 2021

      Yum! That sounds like a lovely dinner! I’m so happy you enjoyed both recipes, Pamela!

      Reply

  • Careen
    May 1, 2021

    These are very delicious and my grandson loves helping with the lobsters! Do you think it would be ok to mix up the marinade the night before? I’m thinking of making 10-12 for Mother’s Day. Thanks!

    Reply

    • Natasha
      May 3, 2021

      Hi Careen, you could make the marinade but if the butter firms up, just warm it up until it’s liquid again. I would wait to add it to the lobster tails until just before cooking so the lemon juice doesn’t cook the lobster meat.

      Reply

  • Rebekah
    April 6, 2021

    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?

    Reply

    • Natasha
      April 6, 2021

      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.

      Reply

  • Joann BSanders
    March 22, 2021

    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.

    Reply

    • Natashas Kitchen
      March 22, 2021

      You’re welcome, Joann! I’m so glad you enjoyed that.

      Reply

  • Susan
    March 9, 2021

    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.

    Reply

    • Natasha's Kitchen
      March 9, 2021

      Glad you liked it, Susan. Thank you for your great review!

      Reply

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