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:
- 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
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.
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!