Lobster tail has always felt like a restaurant-only kind of meal to me—something you order on a date night or a holiday, but never attempt at home. The first time I tried making it in my own kitchen, I was nervous I’d mess up such a beautiful (and expensive!) ingredient. But once I realized how quick and approachable broiling is, lobster tails became something I pull out for birthdays, anniversaries, and yes—even the occasional Wednesday dinner when I just want to spoil my family a little.
This version with garlic lemon butter is the one I keep going back to. It’s simple, quick, and the flavor is everything you could want from seafood—tender, juicy meat balanced with buttery richness and a squeeze of fresh lemon.
Why You’ll Love This Recipe
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Quick cooking method – Broiling takes less than 15 minutes and keeps the lobster moist and tender.
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Restaurant-worthy flavor – The garlic, dijon, and parsley bring out the natural sweetness of the lobster without overpowering it.
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Simple ingredients – You don’t need a long list of spices. A little butter, lemon, and garlic are all it takes.
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Special occasion worthy, yet simple enough for a weeknight – This dish looks impressive on the table, but the process is straightforward.
I’ve made these lobster tails for Valentine’s Day dinner, and I’ve also served them alongside corn on the cob and salad on a summer evening. It never fails to feel like a celebration.
Tips for Perfect Lobster Tails at Home
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Kitchen shears are your friend – They make butterflying the shell much easier and safer than struggling with a knife.
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Broil, don’t boil – Boiling leaches out flavor into the water, while broiling keeps everything locked in.
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Keep an eye on the time – Lobster cooks quickly. The moment it turns opaque and firm, it’s ready. Overcooked lobster is tough and chewy, so don’t walk away from the oven.
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Save the drippings – The pan juices mixed with butter make the best dipping sauce. I always drizzle some over the lobster and serve the rest on the side for dipping bread or vegetables.
Make Ahead Tips
You can prepare the lobster tails earlier in the day by butterflying and seasoning them, then covering and keeping them in the fridge until you’re ready to cook. Just bring them closer to room temperature before broiling so they cook evenly.
The garlic butter sauce can also be made ahead and gently reheated before serving.
Serving Suggestions
These lobster tails are the star of any meal, but I love serving them with:
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A simple green salad or roasted asparagus
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Garlic mashed potatoes or rice pilaf
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Crusty bread to soak up the extra lemon butter
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A crisp white wine or even sparkling wine if it’s a celebration
Sometimes, I keep it really simple and just add corn on the cob and a squeeze of lime—it feels like a seaside feast.
Storing Leftovers
Lobster tails are best enjoyed right away, but if you happen to have leftovers, remove the meat from the shells and store it in an airtight container in the fridge for up to 2 days. I often chop the meat and fold it into pasta with a little cream sauce or make lobster rolls the next day. Just avoid reheating too long—lobster toughens quickly.
FAQs
How do I know when lobster tails are done?
The meat should be opaque, white, and firm to the touch. It should also reach 145°F in the thickest part.
Can I use frozen lobster tails?
Yes, just thaw them in the refrigerator overnight before cooking. Cooking from frozen will lead to uneven results.
What’s the best size lobster tail to buy?
I find medium-sized tails (5–6 ounces) are the easiest to cook evenly without drying out. Smaller tails cook very fast, while very large ones need careful monitoring.
Can I bake instead of broil?
You can, but baking takes longer and won’t give you the same lightly charred edges that broiling does. Broiling gives you that restaurant finish.
What do I do if I don’t have kitchen shears?
A sharp paring knife will work, but go slowly and carefully. The shells can be sharp, so I recommend shears if you plan on making lobster more than once.
Lobster Tail Recipe with Garlic Lemon Butter
Juicy, tender, and full of flavor, these broiled lobster tails are a true showstopper.
Ingredients
- 4 lobster tails (about 5–6 oz each)
- 1½ tablespoons olive oil
- 1½ tablespoons fresh lemon juice
- 2 garlic cloves, pressed
- 1 teaspoon Dijon mustard
- ¼ teaspoon fine sea salt
- ⅛ teaspoon freshly cracked black pepper
- 1 tablespoon fresh parsley, finely chopped, plus extra for garnish
- 4 tablespoons unsalted butter, divided
Instructions
- To prepare the lobster tails, cut through the top of each shell with kitchen scissors, stopping near the tail base. Snip slightly into the meat as you go. Turn the tails over and gently crack the ribbed underside to loosen the shell. Using your thumbs, carefully separate the shell and lift the lobster meat upward so it rests neatly on top of the shell, still attached at the base.
- Preheat your oven to broil and place the rack in the upper third so the lobster tops are about six inches from the heat source. In a small bowl, whisk together olive oil, lemon juice, garlic, Dijon mustard, salt, pepper, and parsley.
- Arrange the prepared lobster tails in a baking dish. Spoon the marinade evenly over each tail and dot with half the butter, cut into small pieces. Broil for about 10–11 minutes, depending on size, until the lobster meat is firm, opaque, and reaches an internal temperature of 145°F.
- Meanwhile, melt the remaining butter in a small saucepan with the pan drippings. Simmer gently, then remove from heat. Pour this garlic-lemon butter over the lobster tails or serve it in small ramekins for dipping. Garnish with extra parsley and lemon wedges for a restaurant-style finish.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 273Total Fat 18gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 9gCholesterol 107mgSodium 361mgCarbohydrates 4gFiber 0gSugar 0gProtein 23g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cooking lobster tails at home might sound intimidating, but once you try this method, you’ll see just how approachable it really is. For me, it’s a recipe that has turned quiet dinners into something memorable and has made holidays at home feel just as special as dining out.
The garlic lemon butter makes every bite rich and bright, and when you serve it with a few simple sides, you’ve got a meal that looks and tastes straight out of a fine restaurant. The best part? You get to enjoy it in your own kitchen, with no reservations required.
