Broiled Lobster Tails with Garlic Butter
Lobster tails butterflied so the meat sits on top of the shell, brushed with garlic, lemon and paprika butter and broiled until just opaque. About 25 minutes; serves 4.
Jump to: Ingredients | Instructions | Tips | Questions | Print recipe
Lobster tails look like a splurge, but they are one of the quickest special-occasion dinners you can make. The shell is cut open and the meat is lifted up to rest on top, a method often called piggyback or butterflied. It cooks evenly under the broiler and looks impressive on the plate.
A simple butter with garlic, lemon and paprika is brushed on before broiling, and a reserved portion is served alongside for dipping. Plan on about a minute of broiling per ounce of tail.
Ingredients
- 4 lobster tails (5 to 6 ounces each), thawed if frozen
- 6 tablespoons unsalted butter, melted
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- Pinch of cayenne pepper (optional)
- 1 tablespoon chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Heat the broiler. Set an oven rack about 5 inches below the broiler and heat the broiler to high.
- Cut the shell. With kitchen shears, cut down the center of the top shell of each tail, stopping at the tail fan. Do not cut through the bottom shell.
- Lift the meat. Gently spread the shell open. Slide your finger between the meat and the bottom shell to loosen it, then lift the meat up and rest it on top of the shell, leaving it attached at the tail end. Press the shell closed underneath it.
- Make the garlic butter. Stir together the melted butter, garlic, lemon juice, paprika, salt and cayenne. Pour half into a small dish and set it aside for serving.
- Brush and broil. Set the tails on a rimmed baking sheet and brush the meat generously with the remaining butter. Broil for about 1 minute per ounce, 5 to 8 minutes for 5 to 6-ounce tails, until the meat is opaque and firm all the way through, about 140°F on an instant-read thermometer.
- Serve. Sprinkle with parsley and serve right away with the reserved garlic butter and lemon wedges.
Tips
- Thaw frozen tails overnight in the refrigerator, or seal them in a bag and submerge in cold water for about an hour.
- Larger tails need more time. Check the thickest part with a thermometer rather than relying on time alone.
- Overcooked lobster turns tough, so take it out as soon as the meat is opaque.
Questions about this recipe
- How long do you broil lobster tails?
- About 1 minute per ounce of tail. A 5 to 6-ounce tail takes 5 to 8 minutes about 5 inches from the broiler.
- How do I know when lobster is done?
- The meat turns from translucent to opaque white and feels firm. An instant-read thermometer should read about 140°F in the thickest part.
- Is it better to boil or broil lobster tails?
- Boiling is simple, but broiling with butter adds flavor and a little browning, and the butterflied presentation makes the meat easy to eat.
More seafood recipes
All seafood recipes | All recipes | Cooking guide and safe temperatures