After a long workday I remember pulling a chilled lobster tail from the freezer and deciding dinner would be something small and special, the few minutes at the stove felt like a tiny reward and the simple Lobster Tail Recipe became my go to for fast date nights and quiet weekend treats.
Why You’ll Love It
This Lobster Tail Recipe works because it is fast, forgiving, and tastes luxurious without a lot of effort, it fits busy weeknights, quick celebratory dinners, or any time you want a restaurant feel at home without hours in the kitchen.
Serves 4
Prep Time: 15 minutes |
Cook Time: 8 minutes |
Total Time: 23 minutes
Ingredients
- 4 lobster tails 6 to 8 ounces each
- 6 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley plus extra for garnish
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon cut into wedges for serving
Instructions
- Thaw lobster tails overnight in the refrigerator if frozen, or run under cold water for 15 minutes if short on time.
- Preheat broiler to high and position rack about 6 inches from heat.
- Using kitchen shears cut down the top of each shell lengthwise to expose meat, gently lift meat out and rest it on top of the shell for even cooking.
- In a small bowl mix melted butter, minced garlic, lemon juice, chopped parsley, paprika, salt, and pepper. Reserve one tablespoon for finishing.
- Brush lobster meat generously with the garlic butter mixture, place tails on a rimmed baking sheet lined with foil for easy cleanup.
- Broil 6 to 8 minutes until meat is opaque and lightly golden on top, watching closely so it does not overcook.
- Remove from oven and brush with reserved butter, garnish with parsley, serve immediately with lemon wedges.
Recipe Variations
- Lemon Herb Broil Replace paprika with extra lemon zest and tarragon for a brighter herb profile.
- Spicy Chili Butter Add 1/2 teaspoon chili flakes and a pinch of cayenne to the butter for heat.
- Garlic and White Wine Finish Add 1 tablespoon dry white wine to the butter and reduce briefly before brushing for a subtle acidity.
- Keto Friendly Serve with a side of garlic butter sautéed spinach and omit lemon if keeping strict macros.
Make Ahead: You can make the garlic herb butter up to 48 hours ahead and store covered in the refrigerator, rewarm gently before use. Lobster tails can be thawed and kept refrigerated for 24 hours before cooking, do not refreeze once thawed.
Frequently Asked Questions
How do I know when lobster is done
Lobster is done when the meat is opaque white and firm but still slightly springy, internal temperature should reach about 140 to 145 F if you use a thermometer.
Can I use frozen lobster tails
Yes thaw them overnight in the fridge or under cold water for 15 minutes for a quicker option, then pat dry and proceed with the recipe.
What if my lobster meat is sticking to the shell
Use kitchen shears to carefully cut the top shell open and lift the meat out with a spoon or your fingers after cutting, it helps if you loosen the meat before cooking.
Can I cook lobster tails on the grill instead
Yes baste with the same butter and grill meat side up over medium heat for about 6 to 8 minutes, finishing meat side down briefly for char if desired.
Lobster Tail Recipe
This Lobster Tail Recipe works because it is fast, forgiving, and tastes luxurious without a lot of effort, it fits busy weeknights, quick celebratory dinners, or any time you want a restaurant feel at home without hours in the kitchen.
Ingredients
- 4 lobster tails 6 to 8 ounces each
- 6 tablespoons unsalted butter melted
- 2 cloves garlic minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley plus extra for garnish
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 lemon cut into wedges for serving
Instructions
- Thaw lobster tails overnight in the refrigerator if frozen, or run under cold water for 15 minutes if short on time.
- Preheat broiler to high and position rack about 6 inches from heat.
- Using kitchen shears cut down the top of each shell lengthwise to expose meat, gently lift meat out and rest it on top of the shell for even cooking.
- In a small bowl mix melted butter, minced garlic, lemon juice, chopped parsley, paprika, salt, and pepper. Reserve one tablespoon for finishing.
- Brush lobster meat generously with the garlic butter mixture, place tails on a rimmed baking sheet lined with foil for easy cleanup.
- Broil 6 to 8 minutes until meat is opaque and lightly golden on top, watching closely so it does not overcook.
- Remove from oven and brush with reserved butter, garnish with parsley, serve immediately with lemon wedges.
Conclusion
This Lobster Tail Recipe is a practical way to bring a special meal to a busy weeknight without fuss, it cooks fast, cleans up easily, and lets simple quality ingredients shine, try it once to see how a little garlic butter and careful broiling make a small indulgence feel effortless, then tweak the herbs or spice level to make it your own.
