Learn how to cook a restaurant-quality succulent Lobster Tail with tender and juicy results every time. I’ll walk you through everything you need to know, from butterflying the lobster tail to making the best lobster dipping sauce. This is the best way to cook lobster tails.
This post may contain affiliate links. Read my disclosure policy.
Lobster Tail with Garlic Butter Sauce
If you’re looking for that go-to recipe for lobster, this is the one, and it’s surprisingly easy! Broiling is the best way to cook lobster tails – better than boiling or baking because it locks in the flavor, and it’s fast! The broiled lobster meat is succulent, tender, and juicy, and each bite is packed with flavor, especially after dipping into the warm garlic lemon butter. Dunk it into the melted butter, take it for a swim, watch the excess drip off your fork, and enjoy.
I’m such a fan of lobster – I always have been! Growing up, my mom was allergic to shellfish, so I think that made my Dad and I (both seafood super fans) all the more desperate to get our hands on all of our favorite shellfish – hello Shrimp Scampi and Crab Legs! Of all the lobster I’ve eaten over the years, I still think this is the best way to cook it and eat it – and trust me, you won’t want to miss the buttery dipping sauce. The garlic and dijon sauce was inspired by my wildly popular Baked Salmon and everyone who tries it loves it.
Helpful Reader Review
“I made this the other night and let me say Thank You! Best lobster tails I’ve ever eaten. The marinade & sauce were perfection. I haven’t enjoyed a meal this fantastic in a long long time. The absolute best!” – Dawn ★★★★★
Lobster Tails Video Tutorial
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 much as my family has.
P.S. I also included step-by-step photo instructions on how to prepare butterflied lobster tails so you can make the most impressive posh-looking lobster tails like a boss :).
Ingredients for Lobster Tail with Lemon Butter
- Lobster Tail – you’ll need 4 lobster tails, about 5 to 6 ounces each. If using larger lobster tails, be sure to broil further away from the broiler so they don’t burn. You can also easily scale the recipe up or down.
- For the Marinade – This is the perfect blend of flavors that work so well on all kinds of seafood – olive oil, parsley, garlic, dijon, lemon juice, salt, and pepper. This combination of flavors is the best seasoning for lobster tail.
- Butter – you’ll need 4 Tbsp total; half to dot the top of the lobster tails before baking and the rest to combine with the pan drippings for the best lobster dipping sauce.
Pro Tip: Shopping For Lobster
Lobster tails tend to go on sale before holidays like Valentine’s 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 compared to restaurant prices.
How to Butterfly Lobster Tails
Preparing lobster tails is easier than you think, and kitchen shears make the process quick.
- Use kitchen shears to cut through and split 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 of the tail and crack the ribs in the center. This will help open the shell.
- Open the shell using your thumbs and fingers and loosen the meat from the shell (remove and discard the grey 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 Cook Lobster Tails
- Prep – 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.
- Make the Marinade – 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.
- Arrange butterflied Lobster Tails into a baking dish such as a 9×13 or 8×12 roasting pan with the flesh-side up. 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. The butter melts over the lobster tails as they cook, resulting in the best pan drippings.
- Broil lobster tails on high for 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 an internal temperature of 145˚F on an instant-read thermometer. Transfer lobster tails to a serving platter and garnish with fresh parsley if desired.
- Make the Garlic Lemon Butter: drain drippings from the roasting pan into a small saucepan and combine with the 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. I also serve with lemon wedges to squeeze over the lobster meat.
How Long to Broil Lobster Tails:
You’ll know the lobster tail is done cooking when the meat is opaque and white in the center or it reaches 145˚F on an instant-read thermometer. The shell will also turn a bright red, and the meat should feel firm, not mushy. Make sure you don’t overcook, or the lobster can become tough and rubbery.
- Small lobster tails (3 to 4 oz): 6 to 8 minutes
- Medium lobster tails (5 to 6 oz): 10-11 minutes
- Larger lobster tails (7 to 9 oz): 12-15 minutes (move the rack to the middle of the oven so larger lobster tails don’t burn before they cook through)
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 social media with your lobster-loving friends. This recipe is so worth discovering! 🙂
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!
Serve Lobster With
You’ll want to keep lobster as the star of the show, so pair it with these simple sides.
- Mashed Potatoes or Baked Potato
- Roasted asparagus
- Caesar Salad
- Roasted Cauliflower
- Risotto
- Sourdough Dinner Rolls
If you’re looking to pair it with steak, check out our Surf and Turf Recipe.
Lobster Tail Recipe with Garlic Lemon Butter
Ingredients
- 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 fine sea salt
- 1/8 tsp freshly cracked black pepper
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
- 4 Tbsp unsalted butter, divided
Instructions
How to Prepare/Butterfly Lobster Tails:
- Cut the Shell: 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.
- Crack the Ribs: Flip the tail over to the back see-through side and crack the ribs in the center. This will help open the shell.
- Butterfly: 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:
- Prep: Place rack in upper third or center of the 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.
- Make the Sauce: 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.
- Arrange: Place butterflied Lobster Tails into a 9×13 or 8×12 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.
Notes
- 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 the middle of the oven)
Nutrition Per Serving
Filed Under
Natasha’s Favorite Seafood Recipes
- Shrimp Tacos
- Ceviche
- Fish Tacos
- Shrimp Boil
- Clam Chowder
- Coconut Shrimp
- Teriyaki Salmon
- Pan-Seared Cod
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!
Hi Natasha,
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?
Many thanks.
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!