A show-stopping broiled lobster tail recipe with garlic lemon butter that’s easier than you think—perfect for date nights, holidays, or whenever you’re craving restaurant-quality seafood at home.
You know that feeling when you order lobster tail at a fancy restaurant and think, “I could never make this at home?” Yeah, I totally used to think that too. But here’s the thing—broiled lobster tails are actually way easier than you’d expect, and honestly? They taste even better when you make them yourself because you control all that buttery, garlicky goodness.
Table of Contents
What Makes This Lobster Tail Recipe So Special
This isn’t just another seafood recipe you’ll bookmark and forget about. We’re talking tender, buttery lobster meat that literally melts in your mouth, all dressed up with a killer garlic lemon butter sauce that’ll have you licking the plate (no judgment here).
The whole thing comes together in about 15 minutes under the broiler, which means you can have restaurant-quality lobster on a random Tuesday night if you want. Plus, butterflying the tails makes them look super fancy—like you went to culinary school or something—but it’s actually pretty straightforward once you get the hang of it.
Ultimate Broiled Lobster Tail
Equipment
- Oven
- Kitchen scissors
- Roasting pan
- small bowl
- Saucepan
- Instant-read thermometer
Ingredients
Lobster Tails
- 4 lobster tails 5-6 oz each, fresh or thawed if frozen
Flavor Base
- 1 Tbsp fresh parsley finely chopped, plus extra for garnish
- 2 cloves garlic pressed
- 1 tsp Dijon mustard
Seasonings
- ¼ tsp fine sea salt
- ⅛ tsp freshly cracked black pepper
The Good Stuff
- 1 ½ Tbsp olive oil
- 1 ½ Tbsp fresh lemon juice
- 4 Tbsp unsalted butter divided
Instructions
- Preheat your oven to broil on high and position the rack in the upper third or center of the oven.
- Butterfly the lobster tails by cutting down the center of the top shell with kitchen scissors, crack the ribs on the underside, and lift the meat to sit on top of the shell.
- In a small bowl, mix parsley, garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice to make the marinade.
- Place butterflied lobster tails in a roasting pan, pour the marinade over them, and dot with butter pieces.
- Broil for 10-11 minutes, until lobster meat is opaque and reaches 145°F at the thickest part.
- Transfer lobster tails to a serving platter and sprinkle with fresh parsley.
- Pour drippings into a saucepan, add remaining butter, simmer gently, and serve as garlic lemon butter sauce over lobster tails.
Notes
Ingredients You’ll Need
Here’s what you’re working with for this amazing baked lobster tails situation. Nothing too crazy, I promise.
| Ingredient Category | What You Need | Notes |
|---|---|---|
| The Star | 4 lobster tails (5-6 oz each) | Fresh or frozen work great—just thaw frozen ones in the fridge overnight |
| Flavor Base | 1 Tbsp fresh parsley, finely chopped (plus extra for looking pretty) | Don’t skip the fresh stuff—it makes a difference |
| 2 garlic cloves, pressed | Fresh garlic is where it’s at for this recipe | |
| 1 tsp Dijon mustard | Adds a subtle tang that’s chef’s kiss | |
| Seasonings | 1/4 tsp fine sea salt | |
| 1/8 tsp freshly cracked black pepper | Fresh cracked just tastes better, trust me | |
| The Good Stuff | 1 1/2 Tbsp olive oil | Go for a decent quality here |
| 1 1/2 Tbsp fresh lemon juice | About half a lemon’s worth | |
| 4 Tbsp unsalted butter, divided | Because butter makes everything better |
The beauty of this lobster tail recipe is that you probably have most of these ingredients already hanging out in your kitchen. The lobster tails themselves? Yeah, those you’ll need to grab, but most grocery stores carry them in the seafood section, and they’re often on sale around holidays.
How to Butterfly Your Lobster Tails (Don’t Panic!)
Okay, I know “butterfly” sounds intimidating, but it’s honestly just a fancy way of saying “cut and arrange nicely.” Here’s the step-by-step breakdown that’ll make you feel like a total pro.
Cutting the Shell
Grab your kitchen scissors—those heavy-duty ones work best—and start cutting down the center of the top shell. You’re gonna go right down the middle, stopping when you hit the base of the tail where it gets all fan-like. As you’re cutting through the shell, you’ll also snip through just the top part of the meat. Don’t stress about being perfect here; lobster is pretty forgiving.
Cracking Those Ribs
Flip that bad boy over so you’re looking at the underside (the kind of translucent, segmented part). Now gently crack the ribs running down the center. This is gonna help you open up the shell without it fighting back. Just use your thumbs and press down firmly but carefully—you’ll feel them give.
The Butterfly Moment
This is where it all comes together. Using your thumbs and fingers, carefully pry open that shell. You’ll see the meat just hanging out in there, maybe with a little dark vein running through it (totally normal—just pull it out if you see it). Now here’s the cool part: loosen the meat from the shell, but keep it attached at the base.
Then lift that beautiful chunk of lobster meat up and out, press the empty shell halves back together underneath, and rest the meat right on top. You want most of the meat sitting proudly on top of the shell, like it’s showing off. Instagram-worthy? Absolutely.
Making the Best Lobster Tail Recipe Ever
Alright, now we’re cooking—or broiling, technically. Let’s get into the actual cooking part.
Getting Your Oven Ready
First things first: position your oven rack either in the upper third or center of the oven. The key here is making sure your lobster tails will be at least 6 inches away from that top heating element. Too close and you’ll end up with burnt tops and raw centers—not cute. Crank your oven to broil on high and let it get nice and hot.
Whipping Up That Flavor Bomb
While your oven’s heating up, grab a small bowl and mix together your marinade situation. Toss in that tablespoon of finely chopped parsley, your pressed garlic, the Dijon mustard, salt, pepper, olive oil, and lemon juice. Give it a good stir until everything’s playing nice together. This little mixture is what’s gonna make your baked lobster tails taste absolutely incredible.
Arranging Everything
Pop your butterflied lobster tails into a 9×13 or 8×12 roasting pan. They should fit pretty comfortably with a little space between each one. Now divide that marinade evenly over all four tails—make sure you’re getting it all over the top of that meat.
Then take half a tablespoon of butter for each tail, cut it into smaller pieces, and dot them all over the top. Those butter pieces are gonna melt into pure magic under the broiler.
The Broil
Slide that pan into your preheated oven and set a timer for 10-11 minutes. The exact time depends on the size of your tails, but you’re looking for the meat to turn opaque and white all the way through. If you’ve got an instant-read thermometer (highly recommend), you want it to hit 145°F in the thickest part.
When they’re done, carefully transfer them to a serving platter. A little sprinkle of fresh parsley on top makes them look extra fancy.
That Garlic Lemon Butter Sauce Though
Here’s where you take it from great to “holy cow, this is amazing.” Pour all those delicious drippings from your roasting pan into a small saucepan. Add in the remaining 2 tablespoons of butter, bring everything to a gentle simmer, then take it off the heat.
You can either pour this glorious garlic lemon butter right over your lobster tails, or divide it into little ramekins for dipping. Honestly, I usually do both because there’s no such thing as too much butter sauce.
Expert Tips for Lobster Tail Success
Size matters for timing. If you’re working with smaller 4-5 oz tails, start checking around the 8-9 minute mark. Bigger 7-8 oz tails might need closer to 12-13 minutes. When in doubt, use that thermometer—145°F is your magic number.
Don’t overcook these babies. Overcooked lobster is tough and rubbery, and nobody wants that. The second your thermometer hits 145°F, get those tails out of there. They’ll continue cooking slightly as they rest.
Frozen tails work great. Seriously, don’t feel like you need to hunt down fresh lobster. Just thaw frozen tails in the fridge overnight, pat them dry before butterflying, and you’re good to go. I actually use frozen most of the time and they turn out perfect.
Let them come to room temp. Take your lobster tails out of the fridge about 15-20 minutes before you start cooking. This helps them cook more evenly and prevents that cold-center-burnt-top situation.
Variations to Try
Feeling adventurous? Here are some fun twists on this broiled lobster tail recipe.
Spicy Situation: Add a pinch of red pepper flakes or a dash of hot sauce to your marinade. That little kick plays really nicely with the sweet lobster meat.
Herb Garden: Swap the parsley for fresh tarragon, thyme, or even basil. Each one brings its own vibe to the party.
Asian-Inspired: Replace the Dijon and lemon with a mix of soy sauce, ginger, and a touch of sesame oil. Top with sesame seeds and green onions. Trust me on this one.
Cheese Lover’s Dream: During the last 2 minutes of broiling, sprinkle a little parmesan over the tops. It gets all golden and crispy and adds another layer of yum.
Troubleshooting Common Issues
Meat sticking to the shell? This usually happens if you didn’t loosen it enough during butterflying. Use your fingers to really get in there and separate the meat from the shell all the way around before lifting it out.
Tails curling up? Make sure you cracked those ribs on the underside well enough. You can also place a metal skewer through the tail lengthwise before cooking to keep it flat—just remember to remove it before serving.
Rubbery texture? You overcooked them, friend. Lobster goes from perfectly tender to rubber ball pretty quickly. Keep a close eye on them and pull them out the second they’re done.
Bland flavor? Don’t be shy with that garlic lemon butter sauce. Also, make sure you’re using fresh garlic and fresh lemon juice—the bottled stuff just doesn’t have the same punch.
Storage and Leftovers
| Storage Method | How Long | Best Practice |
|---|---|---|
| Refrigerator | 2-3 days | Store in an airtight container with any leftover butter sauce |
| Freezer | Up to 3 months | Wrap tightly in plastic wrap, then foil. Not ideal but works in a pinch |
Reheating: Your best bet is to reheat gently in a 350°F oven for about 10 minutes, covered with foil to keep the moisture in. Microwave works too if you’re in a rush—just use 50% power and heat in 30-second bursts to avoid turning them into hockey pucks.
No-Waste Ideas: Got leftover lobster? Chop it up and toss it into pasta with some of that garlic butter sauce, make lobster rolls, add it to scrambled eggs for a fancy breakfast, or throw it in a seafood salad. Honestly, leftover lobster is a luxury problem to have.
Nutritional Information
Here’s the breakdown per serving (one lobster tail with butter sauce):
| Nutrient | Amount |
|---|---|
| Calories | 220 |
| Protein | 23g |
| Fat | 14g |
| Carbohydrates | 2g |
| Cholesterol | 150mg |
| Sodium | 520mg |
| Fiber | 0g |
| Sugar | 0g |
Keep in mind this is an estimate and can vary based on the exact size of your lobster tails and how heavy-handed you are with the butter (no shame).
Lobster Tail FAQs
Can I use this recipe for frozen lobster tails?
Absolutely! Just make sure they’re completely thawed first—overnight in the fridge is your best bet. Pat them super dry with paper towels before butterflying to get rid of any excess moisture. Frozen tails actually work great for this recipe, and they’re way more budget-friendly than fresh.
How do I know when the lobster tails are done?
The meat should be completely opaque and white all the way through, with no translucent or grayish spots. An instant-read thermometer is your best friend here—you want it to read 145°F in the thickest part of the meat. When you cut into it, the texture should be firm but tender, not mushy or rubbery.
Can I make these on the grill instead?
You totally can! Prepare them the same way with the marinade and butter. Place them meat-side up on a medium-high grill (around 400°F) and cook for about 8-10 minutes with the lid closed. Keep an eye on them so they don’t burn, and use the same temperature check.
What should I serve with broiled lobster tails?
I love pairing these with easy blueberry muffins for a fancy brunch, or go classic with drawn butter, roasted asparagus, and garlic bread for dinner. A simple green salad or some roasted potatoes work great too. Really, lobster is fancy enough that you can keep the sides pretty simple.
Can I prep these ahead of time?
You can butterfly the tails and make the marinade a few hours ahead—just keep everything in the fridge until you’re ready to cook. Don’t add the marinade to the tails until right before they go in the oven though, or the lemon juice can start “cooking” the meat. Once you start broiling, it’s a quick process, so have your sides ready to go
Let’s Make This Happen!
Look, if you’ve been intimidated by cooking lobster tail at home, this is your sign to just go for it. This recipe makes it so easy, and the results? Absolutely restaurant-worthy.
Whether you’re planning a romantic dinner, celebrating something special, or just want to treat yourself on a random weeknight (because why not?), these broiled lobster tails are gonna deliver.
The combination of that garlic lemon butter with perfectly cooked, tender lobster is honestly hard to beat. And once you’ve made them once, you’ll realize they’re not scary at all—just impressive as heck.
So grab those lobster tails, fire up your broiler, and get ready to feel like a total culinary rockstar. And hey, when they turn out amazing (which they will), snap a pic and pin this recipe on Pinterest so you can find it again. I’d love to hear how yours turned out—drop a comment and let me know if you tried any fun variations!
If you’re looking for more show-stopping recipes to round out your menu, check out these favorites: mouthwatering oatmeal chocolate chip cookies, strawberry muffins with streusel topping, Easter egg Oreo cookie balls, and Easter bunny coconut tails. They’re all tried, tested, and totally delicious.
Now go make some magic happen in that kitchen! 🦞
