Lobster Tails Recipe with Garlic Lemon Butter
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This is the only Lobster tails recipe you’ll ever need and it’s surprisingly easy! The broiled lobster meat is crazy tender, juicy and each bite is tantalizingly flavorful, especially after dipping into the warm garlic lemon butter. Dunk it in, take it for a swim, watch the excess drip off your fork and enjoy.
I honestly think this is the best thing I’ve ever cooked. THIS is the way you should eat lobster.
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! The garlic and dijon sauce was inspired by my wildly popular baked salmon and everyone who tries it loves it.
P.S. I also included step-by-step photo instructions on how to prepare and butterfly lobster tails so you can make the most impressive posh-looking lobster tails like a boss :).
Watch How to Butterfly and Make Broiled Lobster Tails:
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 we have.
Ingredients for Lobster Tails Recipe:
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 salt
1/8 tsp black pepper
1 1/2 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
4 Tbsp unsalted butter, divided
Lobster tails tend to go on sale before holiday’s like Valentines 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!!
How to Prepare/Butterfly Lobster Tails:
1. 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.
2. 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.
3. Open the shell using your thumbs and fingers and loosen the meat from the shell (remove 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 Make Broiled Lobster Tails:
1.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.
2. 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.
3.Place butterflied Lobster Tails into a 9×13 or 8×12 roasting pan. 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.
4. Broil lobster tails on high 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 145˚F on an instant read thermometer. Transfer lobster tails to a serving platter and garnish with fresh parsley if desired.
5. 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 small ramekins and use as dipping sauce.
Broiling Times for Lobster Tails:
Smaller (3 to 4 oz) lobsters 6 to 8 minutes
Medium (5 to 6 oz) lobsters 10-11 minutes
Larger (7 to 9 oz) lobsters 12-15 minutes (with rack in middle of oven)
Broil lobster meat until opaque and white in the center, or 145˚F.
⬇️ Print Friendly Lobster Tails Recipe:
Lobster Tails Recipe with Garlic Lemon Butter
- 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 salt
- 1/8 tsp black pepper
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
- 4 Tbsp unsalted butter, divided
How to Prepare/Butterfly Lobster Tails:
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.
Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.
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:
Place rack in center of 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.
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.
Place butterflied Lobster Tails into a 9x13 or 8x12 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.
!Broiling Times for Lobster Tails:
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 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
Lobster tails pair perfectly with creamy mashed potatoes and roasted asparagus. So good!!
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 Facebook with your lobster loving friends. This recipe is so worth discovering! 🙂
Read comments/reviewsAdd comment/review
Made lobster tails tonight and have done it many times. Tried your sauce for the first time. Delicious. Will be using that recipe again. Thanks for all your recipes. Easy and delicious!
You’re welcome! I’m so happy you enjoyed it, Darleen!
Wow Natasha, this recipe is absolutely DELIGHTFUL! I’m so glad i’ve stumbled across your site, thanks a lot!
I’m so happy you discovered my blog, Sean! Welcome!
Thank you for posting this recipe. I followed it almost exactly, I only had two lobster tails, so I added shrimp. I.N.C.R.E.D.I.B.L.E.! Super delicious!
Wonderful feedback, we’re glad you enjoyed this recipe!
I have made these several times using your recipe- this is the best recipe I have found for lobster tails and they are always delicious – easy to make and fabulous in presentation! Thank you very much Natasha – the recipe is easy to follow and the end result is exactly as you present!
You’re very welcome, Julia! I’m so happy you enjoyed this recipe!
This recipe was amazing, and I’ve made it several times. My family loves it! This time, I got very small lobster tails on sale (honestly, the same price as chicken!) I had to supplement it, so I devised a way to make pan braised shrimp and the lobster simultaneously, by doubling that amazing marinade. The timing was a took some thought, and needed thorough mise en place, but It was a hit! That marinade is great with shrimp also!
That’s just awesome! Thank you for sharing your wonderful review, Jane!
Natasha, you are one of my favorite bloggers. Thanks for all your recipes! I have made this lobster three times and always it is amazing but last time I overcooked it a bit and it was tough. I just got a sous vide machine. Can these be made SV, and what should change?
Hi Cheri, I don’t have any experience in a sous vid – make sure when broiling lobster tails that they are not too close to the top burner (keep the top of the meat a minimum 6 inches away from the burner) or they can get tough quickly.
I have made lobster tails many times but this recipe is the best. And not too high calorie because you don’t have to be swimming in butter like the other recipes. We loved it and will make it again. Thanks!
I’m so glad you loved my recipe, Lynda! That’s so great!
First time I have cooked lobster tails. I wanted them perfect for our 43rd wedding anniversary dinner – and they were. Thanks for sharing this recipe!
That’s fantastic! Great to hear that the recipe was a success, thank you for your review, Adele.
Wow! Doesn’t need the extra sauce—was amazing with the marinade alone. This was a big splurge for my family so I wanted them to be perfect. They were. Delicious! Thanks very much.
I’m so glad you enjoyed it! Thank you for the wonderful review!
THE BEST lobster I have ever had. The marinade was a genius concoction, no need for extra butter on top this time as the tails couldn’t hold anymore but wow! Delicious and so easy!
That is so awesome! Thank you so much for sharing that with us, Jeremy. Glad you enjoyed it!
I have made lobster tails several times using your recipe. It’s amazing and delicious. We always pair with a small filet mignon steak, steamed lemon broccoli, and herb roasted baby potatoes!! Easy gourmet dinners at home!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I’ve been making my lobster tails like this for decades. Simple, easy tasty flavors. The only difference is I add 1/2 teaspoon of Old Bay and 1 teaspoon of dark rum to the Butter Sauce on the stove top and reduce down for 5 minutes on low heat. We just love the flavors. YUM!
Thank you so much for sharing that with me!
Did it as instructed. Easy and delicious! Thanks Nat!
You are very welcome! I’m glad you enjoyed this recipe.
When “broiling” the tails, what is the temp of the oven? I have seen many that says broil at 400 while others say broil at 500. My broil sets to 550 automatically and i’m scared my 10-12 oz tails will burn before they actually cook through at that temp. What temp do you set your broil to?
Hi Destiny, watch them closely not to burn. Our oven has a high or low setting, and we broil on high heat for this recipe.
This was my first time doing lobster at home and I made it for my husband’s pre-deployment goodbye dinner. We both agreed it was the best lobster we’ve ever had!!!
Aww, that’s so special! Thank you for sharing that with us, and thank you to your husband and your family for your service!
I’ve made this recipe twice for special occasions and it has surpassed any other lobster recipes I’ve tried. The instructions are clear and it is easy and delicious. It displays beautifully. Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Eylin!
We celebrated Christmas this year 2020 having a seafood dinner. I made your lobster with lemon garlic sauce recipe and it was absolutely delicious. I’ve struggled with lobster tail prep for years and found the simple breaking the spine to be a tremendous help. This recipe is absolutely the most delicious and easy recipe ever. Thank you for sharing your delicious recipe and techniques.
I’m so happy to hear that! Thank you for sharing your great review, Mary Lou!
This recipe looks so tasty, but before I try to make this, could you please tell me what kind of lobster is best? I tried one once at Red Lobster that had a mushy texture and the taste almost turned me off in ordering again. I know they had two kinds. One was great, but I don’t recall the name.
Hi Mary, I have had that experience before purchasing lobster tails at the grocery store. One was spoiled and it was very off-putting. If that ever happens, it’s best to return it to the store or let the restaurant know. Lobster tails should not be mushy no matter the preparation method.
One more question. I plan to prep the tails (except marinade)and refrigerate a few hours before cooking. As you suggested, I’ll add marinade & butter before broiling. Should I be concerned the baking pan will also be cold or should I put the prepped tails in something else & transfer to the baking dish when ready to cook?
Hi Dru, I think either will work. You could let the casserole dish sit at room temperature for 15 minutes before putting it in the oven to take the chill off.
My juices burned so I had to remake the garlic sauce
Oh no, what happened? I hope it’s perfect the next time you try it.
Can the lobsters be prepped a few hours before cooking? Love all your recipes!
Hi Dru, you can prepare the lobster tails and the sauce but wait to put the sauce on the lobster tails until just before serving as lemon juice can start to “cook” and toughen the lobster meat if put on too early.
Great recipe! I didn’t really stick to the measurements but close enough. It worked perfectly and it was delicious
Yay so perfect. Thank you so much for your great feedback, Arianne. I appreciate it!
OMG Nathasha….we did these Lobster tails along with steak, baked potatoes & escargo for supper for my 64th. birthday tonight….I did the lobster tails exactly to a T like you make them…..well, to let you know with my hubby & son & I….THEY WERE A HIT…AWESOME…so yummy….loved them to say the least…& to boot; this was the first time for my hubby to even have lobster. tytyty so much for this most awesome recipe in now making these everytime making lobster.
That’s just awesome Janet! I’m so glad you’re entire family loved this recipe!
Does this recipe and cooking method work for 28 oz tails? I am concerned about over cooking on Broil setting due to the size of the tails.
Hi David, if you are at the recipe just click on Jump to Recipe and click Metrics. You can adjust the number of servings to adjust the ingredients too. I hope that helps.
I was so scared to cook lobster for the first time because it’s so delicate and can be expensive. This recipe with directions was the absolute BEST and so easy! We have made it twice now and cannot wait to have it again. Perfectly balanced with acid, butter and freshness from the parsley. I cannot recommend this recipe enough!
Yay great job to you! I’m glad that you loved the end result and I hope you love every recipe that you try.
What needs to be said? Perfection!
Isn’t this recipe amazing! I’m so glad you enjoyed that!
I used your recipe tonight, both to learn how to prepare lobster and for the recipe. It was spot on perfect – thank you!
You’re welcome! So great to hear that you loved this recipe. Thanks for your awesome feedback.
had difficulty getting the meat from the shell. I did cut across the top and cracked the ribs beneath but it seemed like they wanted to stick to the shell and hard to get out with out pulling the meat apart. these were just 4 oz size
Should there be 2 tbsp of unsalted butter in the baste, too? It doesn’t say in the recipe to do that, but in the latter part, the term “remaining 2 tbsp” as part of the sauce is written. Can you please clarify? Thank you for this!
Hi Issa, I top each lobster tail with 1/2 Tbsp of butter (cut into pieces), so 1/2 Tbsp butter for each tail x 4 tails = 2 Tbsp butter. There is another 2 Tbsp butter for the sauce.
very easy and yummy!!! i would like a tad bit more flavor! but overall amazing!
Thanks for sharing that with us!
These lobster tails were UNBELIEVABLE!! My husband and I agreed it is the best thing I have ever cooked. And my boys (aged 8 and 9) helped me in the preparation they loved the process. (they love watching your cooking videos – you are their favourite!) Thanks for this amazing recipe, I am in tastebud heaven! xx
That is the best when kids (& husbands) love what we moms make. That’s so great!
I followed your recipe, the look and taste was great, but did not have more liquid From the lobster to make more buttery sauce
I don’t know how you got that much of dripping from the lobster to make the sauce
Thank you for this recipe, it was good
Hi Helen, was anything altered in the recipe? Perhaps it was cooked down to much? I’m so glad you enjoyed the recipe otherwise.
Made for valentine supper tonight WAS SO DELICIOUS!
I’m so glad to hear that! Happy Valentine’s day!
First time cooking lobster tails – easy and delicious. Looking forward to trying the sauce on salmon too
I’m so happy to hear you liked that! thank you for that awesome review, LJ!
great ,recipe for the topping but I prefer to split the tails all the way and steam over a good chardonnay then add that Wonderfull topping over some Panko this is a great buttery topping da n mustard ,,go girl
oops forgot den broil close to flame as possible
1st try to cook lobster last night, and this recipe is spot on. My family loves it. Your tips in broiling the list bster really helps a lot. Thank you very much for sharing your recipe.
I’m so happy to hear that! Thank you for sharing your great review!
HI Natasha, please try your lemon garlic sauce with the mustard on king crab. I think you will find that to be delicious as well! I have always added it to salmon, blue crab, and king crabs when I eat them. It is as you put it wonderful!! Tom
That’s a great idea! I will have to try that. Thank you Thomas!
I was skeptical about the mustard in the recipe but oh my gosh this recipe is over the top delicious. Thank you so much, my husband can’t stop talking about it.
That’s so great Dee! Sounds like you may have found a new favorite! Thank you for sharing that great review with me!
I made your lobster recipe for Valentine’s day, and OMG!!! it was so good, my husband asked if there was any more. Well, I only bought two tails and everyday after, he asked if I was going to make more. well, today is his birthday so, we’re going to have lobster tails…at his request.
Thanks again for a great lobster dish!!!
That’s so great, Marilyn! Sounds like you found a new favorite and tradition! Thank you for sharing that with me!
I made this for a Valentine’s Day surf ‘n turf. I’ve never cooked lobster before, so I appreciated the video showing for to prep them.
Since I only had two tails I put them in a skillet to broil. Then I simply added the butter to the skillet to make the sauce.
They turned out great, and the recipe was so easy and quick.
That sounds so perfect, Karen!! This recipe is so perfect for Valentine’s day! Thank you for sharing your great review with us!
Hi Natasha, Great Video and thumbs up!! You truly inspire people to cook! I cooked my lobster tail the same but my butter sauce is different from the one you have. I’m definitely going to use yours since it looks so much better. thanks, Tom
I’m so happy you enjoyed that video!
Excellent method — much appreciated the tip on breaking the ‘ribs’ as it makes the whole process so much easier! I made this recipe tonight and it was a hit in my family. Personally, I thought it would be better to broil the lobsters ‘naked’ for all but the last minute or two…and only then slather the sauce at the last moment in the oven to bring the garlic out. I had small tails, and 8 minutes overcooks the garlic and parsley in the high heat. Thank you for another great recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us!
EXCELLENT! Made these for a special New Year’s Eve dinner and they were FANTASTIC! Served with grilled marinated steaks and roasted french green beans with shallots. Will definitely make these again!!
That’s so great! It sounds like you have a new favorite! Thank you for sharing your wonderful review 🙂
Had this for dinner tonight and it was delish!!
I’m so happy to hear that, Jade! Happy New Year!
Excellent recipe. Used it with five large lobster tails. Perfect result. Added dash of paprika to garnish at the end. At first I was considering not using olive oil, just butter. Glad I used the olive oil, nice taste. Combined with steak, mushrooms, mashed potatoes, and corn on the Cobb. Thanks for sharing.
That sounds like a fancy dinner, Jim!! Thank you for sharing your review with us!
Made it today for Christmas meal, along with steak. Wow!! It was really good. Only used 1/2 of the butter the recipe called for and just spooned the herb butter in the pan over the lobsters before serving. Didn’t need anything else. Everyone really enjoyed it very much. Thank you for the great recipe!!!
You’re welcome! I’m so happy you enjoyed it!
I have been eating and preparing lobster tails for about 40 years and I thought I had the perfect recipe for garlic butter. OMG I was wrong! Yours is superior to the recipe I have been using for years. (I cook them for 15 min at 400F; they are tender and delicious. As a side dish I serve French green beans, with garlic flower butter.)
That’s just awesome!! It sounds like you have a new favorite! Thank you for sharing your wonderful review 🙂
I made these a little while ago and they were delicious…doing it again tonight with steak.
That’s a perfect combination!! Thank you for that wonderful review!!
These were delicious, easy and just perfect! Thank you for a wonderful dish.
You’re welcome! I’m so happy you enjoyed it
I made this tonight and it turned out perfect! Thank you for the excellent recipes and tips on preparing the lobster!
You’re so welcome!! Thank you for sharing your great review!
I made this recipe today and I have a very good compliment frm my boss
That’s so great! Thank you for sharing that with us!
great recipe! thanks!
ps try not to switch fork from left to right hand after cutting the piece. it will look more mannered 😈
Thanks for the tip, Inesa!
We are not European, this is the ‘well mannered’ way we do it in the U.S A. Don’t be so judgemental.
Welcome to the US, Inesa. Switching hands while holding the fork is quite normal here since 1800s. It is also considered here ‘well-mannered” to not publicly criticize someone’s else manners, by the way.
All your recipes are amazing Natasha thanks so much
You’re so welcome! Thank you for trying our recipes!
Very easy recipe to follow, including butterflying the tail. I didn’t add parsley or top with butter, so I’m wondering if that is why there is a pronounced lemon flavor.
I will definitely be holding onto this recipe.
Hi, it is probably because you did not top with butter so the lemon flavor wasn’t dispersed the same way. I’m so glad you enjoyed the recipe 🙂
Hi Natasha. I found your website when searching for how to butterfly lobster tails. I watched a lot of videos elsewhere but your method was unique with breaking the underside ribs with your thumbs. And, I thought, ‘she’s doing that with nice nails and nice clothes on!’ Therefore, I used your method last evening and it worked great! I was sautéing the lobster so I haven’t tried your recipe, but as far as a very easy way to get to the meat, your way is outstanding.
Thank you so much for sharing that with us Frank! I’m so happy this worked well for you!
Hi! What dessert do you recommend to make with this? 💕 very exited to make this for Christmas dinner!
Hi Ariana! We love to follow up with something chocolate(y) like mousse or chocolate cake. I hope this helps
Natasha, I’ve been meaning to write this comment for so long lol. I commented over a year ago about needing to try this recipe, well a year and a few months later I want to let you know this is my go to recipe for lobster tails!! I’ve been making it every since. I absolutely love how easy and quick it is to make. From prep to table it’s very time saving. I’ve loved all the recipes I’ve tried of yours since I’ve subscribed and I am hooked. Keep em coming lol.
Hi Veronica! What an amazing review! Thanks for following and taking the time to leave such thoughtful comments! I’m so happy you discovered my blog!
Tried it for the first time today. Delectable. Fantastic dish. Easy to make and great taste.. Great video instructions. Thanks for sharing.
I’m so glad you enjoyed it, Max!
Is one tail enough for one person? They look quite small…
Hi Claudia, you can serve 2 per person if you prefer – it really depends on how large your tails are to begin with or what the budget is for dinner since lobster tails can get fairly spendy 🙂
This looks divine! I’m definitely making this tonight! however, I’ve never used broiling method for cooking stuff through before… I have a gas oven, do I also need to preheat it before putting those in? I feel like the fire on top would burn the shell before the bottom cooks through. I would appreciate your advice. Thanks
Hi Katya, yes you definitly want to pre heat the oven on broil before you place the tails in the oven. Also, make sure the lobster tail is about 6″ away from the top heating element. Readers with gas ovens have reported great results. I hope this helps.
We both loved the lobster recipe! Have to say best I’ve ever had very impressed and so well laid out!! Simply said anyone could make these!!
I’m happy to hear how much you enjoy the recipe Jenna, that’s quite the compliment! Thanks for sharing your outstanding review with other readers!
I am making this for dinner tonight. When I found your recipe I was impressed just how easy and how delicious it looks! Can hardly wait!
I hope you love the recipe Kristi, please let me know what you think!
Made this recipe tonight. It was excellent, am printing the recipe to “keep” right in my old fashioned recipe box! Thanks
You’re welcome Marcy, I’m glad you enjoy the recipe so much! Thanks for sharing your wonderful review!
Great recipe that I tried twice. The only feedback I have is that broiling didn’t cook it enough first time I did this dish, so last week when I did it again I baked the lobster tail at 400F for about 15 minutes. The dressing is so good that I usually prepare extra of it and keep it on the side for more dipping. Thank you, Natasha, for the detailed recipe, especially the explanation on cutting the tail and pulling out the meat, it works like magic.
You’re welcome Lubna! I’m glad to hear how much you love the recipe. Thanks for sharing your excellent review!
Used this recipe for my first time ever making lobster. It was great. Every recipe I’ve tried from this site has been amazing. This is the place I go before anywhere else for cooking help now. Thank you.
You’re welcome Nick! I’m happy to hear how much you’re enjoying the recipes. Thanks for following and sharing your fantastic review!
Made this last night for my wife for valentines. It turned out amazing!
I’m glad the recipe was such a hit! Thanks for sharing and I hope you both had a wonderful Valentine’s Day!
Made this for Valentine’s Day dinner with steamed asparagus. We loved it!! The lemon, garlic sauce is great. Thank you for this recipe.
You’re welcome Joann! I’m glad to hear how much everyone loves the recipe. Thanks for sharing your fantastic review!
Hello Natasha! Thank You for showing a video. I’ve never made lobster before. Looks a little less intimidating after seeing the video. I’m planning on making this for Valentine’s Day for my husband. Any suggestions for what to serve as a side dish? I thought maybe mash potatoes? Can’t wait to make it!!
Hi Jacquelyn, I hope you both love it! 🙂 Lobster tails pair perfectly with creamy mashed potatoes and roasted asparagus.
This is the perfect recipe!! It’s really easy and the results are fabulous !!! A winner !!
I’m glad you love it Maria! Thanks so much for sharing!
I Made these for Christmas dinner appetizers and it will be on our menu forever now! Thank you for sharing!
You’re welcome Shannon! I’m glad you love the recipe. Thanks for sharing!
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.
You’re welcome Ricky! I’m glad to hear the recipe was such a success for you. Thanks for sharing your great review!
Hi Natasha, I am planning to cook lobster tails this weekend using your recipe for a dinner party I am hosting. I am from Australia and was wondering if I could use my Grill function in the oven for this recipe or is it best to use the fan forced function instead?
Hi Natalia, I am honestly not familiar with a “grill” function inside an oven. I broil these meaning the heat is coming from the top only and high heat. When you say “grill” I am assuming the heat will come from below which will not work well for this recipe. It works best if you have a high heat broil setting on your oven. If using a grill setting, there is a little bit different cooking process required so maybe google the process for grilled lobster tails. The butter mixture would still work well for grilled lobster.
Thanks so much for the prompt response Natasha. Based on your explanation it appears I can use the Grill function in my oven as it is heat coming from the top only (not the bottom). Always is a little confusing when we refer to the same thing but have different terminology depending on the country. Thank you again for the advice and this might be handy for any other Aussies that would like to try your recipe. Can’t wait to try this!
Oh I’m glad to hear that! I hope you love the recipe! 🙂
Followed your instructions everything went fine until I put it in the oven. Set the oven on high, broil, and proceeded to burn the tops of the lobsters and under cook
the bottoms. Where very tough but
did taste good. Help, don’t want to burn again. Can I bake them instead?
Hi William, make sure these are 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. Also, if using really large lobster tails, it is a good idea to lower them even further away (maybe 1 rack level lower or 1 to 2″ lower) from the top heating element. I sure hope that helps!
Thank you for the detailed instructions for shelling the lobster and this recipe is very good !! I love to cook and to find a good recipe is a plus.
You’re welcome Christine! I’m glad you find that helpful. Thanks for sharing your great review with other readers!
Thanks for this amazing recipe, so easy and so delicious,
You’re welcome Kelly! I’m glad to hear you enjoy the recipe. Thanks for sharing!
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!
You’re welcome! I’m glad to hear the recipe is such a HIT. Thanks for sharing your great review!
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!!!
Wow, I’m glad to hear the recipe is such a success! Thanks for sharing your excellent review Naphtali!
Flip the tail over to the back sea-through side of the tail and crack the ribs in the center.
Play on words?
Can’t wait to try this! Thanks!
Oh my goodness, it totally didn’t even click that I spelled “see-through” that way! lol. Thank you for pointing that out. I probably didn’t get enough sleep last night – ha ha!
Flip the tail over to the back sea-through side of the tail and crack the ribs in the center.
Play on words?
I went back and forth for awhile trying to figure out the clearest way to express that. If you have a better way, let me know! 😉 Good thing the photos are there to clarify also.
I made it last night and it was so good! First time I’ve made lobster and it wasn’t rubbery. Thanks!
You’re welcome Kathy! I’m happy to hear you enjoy the recipe! Thanks for sharing your fantastic review!
At what temperature to broil this ?
Hi Katrina, broil on high heat for this recipe. I just added that in the recipe. Thanks for asking! 🙂
do we put the broiler on high or low ? sorry this is all new to me
Hi Jay, I always broil on high, but I will specify that in the recipe. Thank you for asking! 🙂
Amazinggggg. Will never make lobster another way!
That’s awesome! I’m glad you love it Lisa! Thanks for sharing 🙂
Yummy, will always make it this way. Perfect.
I’m glad you like the recipe that much Debby! Thanks for sharing 🙂
I just made this and OMG was it incredible!!! My husband said he could of eaten 5 tails, haha! Recipe was very easy to follow and I liked that it didn’t require many ingredients. Can’t wait to make it again! Thx for sharing!!!
My pleasure Jana! I’m glad to hear how much you both love the recipe! Thanks for sharing your excellent review!
Great recipe absolutely perfect
I’m so happy to hear you love the recipe Jean! Thanks for sharing your review!
It was a super good recipe, easy to follow. The pictures and step by step instructions were very useful. Very pretty presentation, good recipe for a special occasion. However, i found it a little too salty for my taste buds. I realized that I used salted butter. I will definitely be making this again, maybe next time I will omit the salt and use the unsalted butter. Thanks again for a great recipe!
Hi Katerina, I’m so glad you enjoyed the recipe and thank you for the wonderful review! 🙂 Replacing with unsalted butter should definitely help! 😉
My husband loved this so much! Thank u for the recipe Natasha!!!
You’re welcome, I’m glad to hear that Alena! Thanks for sharing 😀
Thank u so much for this recipe!!! It was perfect!!! Your the best!!!
I also saw u at Legoland🙈 You have such a beautiful family and your an amazing mama! God bless u!
You’re welcome Elana! I’m glad you love it. Thanks for sharing your kind comments and I hope you had as much fun as we did at Legoland! God Bless 😀
Do I broil on high or low? Thank u
Hi Alena, broil on high.
Thank u Natasha!!!!!!
A friend at work told me about Natasha’s kitchen and I am so grateful! I love how simple yet so delicious these recipes are!
I made these lobster tails last night and they were amazing!!! I felt like we ate better than we could have at any restaurant! The lobster tails turned out so beautiful and tasted just as good as they looked! I really appreciated the step by step directions to butterfly the lobsters, it made it so easy!
Thank you so much for sharing this recipe! Pure perfection!!
My pleasure! I’m happy to hear you love the recipe Allison! Thanks for sharing your wonderful review!
Hello! I run a kitchen at a camp. I want to make this for our staff, however, my industrial oven does not have a broiler. Any suggestions?
Hi Sara, I always use the broiler for this recipe. You might search for a baked method rather than a broiled method. I found this baking method at 375˚F for 20-25 min which might work well, but keep in mind that is for larger 8-10 oz tails so it would be faster with smaller lobster tails.
Will this work if the tails are frozen. Or should they be defrosted first?
Make sure to defrost the tails. They should be fully thawed and it’s best to thaw in the fridge.
This recipe looks divine!!! I cannot wait to try it and I am now currently checking for fresh lobster tails in my local seafood market thanks to the recipe lol. Thanks for sharing this recipe. I came across your blog by searching a lobster recipe on google, I am now a subbie and can’t wait to browse all your recipes and follow your blog!
You’re welcome Veronica! THAT’S GREAT! Let me know what you think after you make the recipe please. 🙂
I’m not a seafood lover, but this one was a winner! Thanks, Natasha, for making my cooking so much more fun 🙂
Awesome!!! I’m so happy you liked it 🙂
Hi Natasha, looking forward to trying these tonight. Should I Broil on high or low.
Thanks for you help.
Hi Matt, broil on high 🙂
I made these for my husband and you should have seen the LOOK ON HIS FACE!! Ha ha, priceless! He was so impressed and we both loved it 🙂
Oh that is just awesome! Thank you for sharing your amazing review 🙂
Sounded fantastic….but something was off. Only cooked 2 tails so I cut the marinate in half. Was very confused with the butter dot on the tail…all it did was melt off and burn so I had nothing to add to the sauce. After adding extra butter and what marinate I could scrape out of the bowl, I should have drizzled the butter over the lobster instead of dipping. Lobster top was burning, so I lowered shelf lower than the recommended 6″. Tail was still burning….so I pulled them out. These were larger tails and I ended up having to pull the lobster out of the shells and cooking them longer. Marinate on the top became a little tuff. Would not do again
Hi Denise, how large were your lobster tails? It sounds like you had the meat too close to the broiler. You want to make sure the meaty top of your lobster tails is at least 6 inches away from the broiler. In my oven with smaller tails, that is just 1 rack up from the center – since some ovens are larger/smaller – you have to imagine where the top of your tail will be. If working with really large lobster tails, keep the rack in the center. Also, was your lobster meat sitting over the shell as shown or was it hidden in the shell – I’ve tried both ways and when it’s hidden in the shell, it takes longer and the shell starts to burn on the broil setting. Also, when dotting a larger lobster tail with butter, I would scatter it more to cover more surface area. The pieces of butter melt a little slower and the goal is for it to baste itself as it melts. Thank you for sharing your feedback – I added some specific notes regarding larger tails. I hope that helps for next time! Thanks Denise!
Fantastic instruction on how to prepare lobster tails!
I’m glad you found it helpful Paul! Thank you for sharing 🙂
This looks amazing! Do you think an oven safe dish would work as well as a roasting pan? I just started cooking a couple months ago and I seriously tell all my friends that I don’t know where i’d be without YOU! lol Thank you so much for all your amazing recipes and the love you put into getting them to us! You rock! 🙂 p.s. I was surprised to find lobster tail on sale for $6 at my local Whole Foods, and of course the seafood guy was quick to suggest that I make it for husband for Valentine’s dinner 🙂
Thank you for that amazing compliment! 🙂 I’m so glad you’re enjoying my recipes! What do you mean by “oven safe dish” Is it a platter? I wouldn’t put that into the oven if it’s going to be on broil the whole time. Some dishes are oven safe but are not broiler safe. I hope that helps! 🙂
Ah interesting.. the ovensafe dishes I have are Corningware ones.
Does it look like a serving dish, or is it more dinnerware? You might check with their website to see how heat tolerant they are in the oven.
Like a serving dish, with a glass lid. I’ll double check with them about broiling in it. Thanks so much for your help! Have a wonderful Valentine’s Day! 💕
Those lobster tails look delish! shellfish and garlics a great combo.
They are AMAZING!!
Is grilling the same? I prefer the grilled taste over broiled but can I follow same steps?
Hi Kathy, I prefer this broiled because the buttery juices collect in the baking dish and you use them to create the most amazing butter dip afterwards. I think you could cook the lobster on the grill, but you would lose those juices to your grill as they drip down into the grates. The method would have to change slightly as most grilled lobster tails are cooked inside the shell rather than pulling the meat up over the shell. I would suggest doing some research on grilled lobster and follow a grilled lobster tail method if that’s what you are looking for and this topping would still work for a grilled lobster recipe – the lobsters are still super flavorful even without the dip, but I sure love that dip! 🙂
Ok – thank you for getting back to me!
I always thought lobster was a super hard dish to prepare…probably because of the price tag, but this looks very approachable and also delicious. Will definitely have to add it to my bucket list of must make dinners 🙂
It’s so easy AND so delicious Lily!! Let me know what you think 🙂
We made this because small lobster tails were $3.50 at the grocery store. This was so good, we went back and bought more the next day and made it again! This was my husband’s first time doing one of your recipes (I’ve done tons). This lobster recipe is phenomenal.
I’m so glad to hear how much you both enjoyed the recipe! Thank you for sharing Jessica 🙂
I made this tonight and was so impressed with myself! Thank you for the recipe. My husband and I loved it!
You’re welcome Jenny! I’m glad you both loved it!! 🙂
I know that when one orders lobster tails in a restaurant and as you did, the meat is prepared and served on top of the shell. I’ve always felt that this is for presentation’s sake. Do you know of any reason why one could not just remove the meat, discard the shell and bake or broil it? It has to be removed before it can be eaten anyway. Has anyone else thought about this, or am I just being odd? 🙂
That is a great question!! I think it depends on the cooking method but in this case, it is primarily for presentation – it sure looks fancy with that shell on the bottom. Does anyone else have any insight about that shell?
Made the lobster tails today and they turned out excellent! Really, the hardest part was getting the meat out of the shell. 🍤 yum – I wish there was more! Thanks for the detailed recipe, Natasha!
YES!! I’m so so happy you liked it! Thank you for your wonderful review 🙂
Thank you so much for the lobster recipe. I needed a good one and wanted them to be broiled. This is excellant.
You’re welcome! 🙂 It IS so delicious!! I’m happy to hear you enjoy it too!
made this for my hubs birthday with a side of fried rice and asparagus. We LOVED it. Thank you!!
You’re welcome Olga! I’m glad you two loved it!
This looks so luxe and delicious! Yum.
Thank you so much Sara!! 🙂
Looks amazing, I cannot wait to try make this. What side dishes would you recommend serving with this.?
Hi Irina, Lobster tails pair perfectly with creamy mashed potatoes and roasted asparagus. So good and seriously better than eating out!!
Thank you so much!!
Natasha, this looks awesome. I definitely will try this. Question about broiling. My oven has a high and low feature for broil, which would you recommend using? I’ve never made lobster so I don’t want to mess this up! Thank you in advance.
Hi Maggie! I hope you LOVE it as much as we do! 🙂 Use the High setting on the broiler 🙂
I’m sure we will. This looks delicious! My family loves your website and several of your recipes have been saved under our “favorites” list. You do an amazing job and thank you so much for the detailed instructions! I can’t wait to try this! Thank you for all the hard work you put into your website and for your timely response!
Aww! Thank you so much for saying so. That really means alot to us 🙂
OMG! No words! Looks like heaven! Love lobsters! Where did you get yours? Thanks!!!!!
Thank you for that amazing compliment! I purchased mine at Fred Meyer (please see note just below the ingredients photo – hope that helps!) 🙂