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.
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.
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.
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.
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.
