This broiled lobster tail recipe makes a rich and delicious seafood main dish. They cook super quick in the oven and only take about 15 minutes from start to finish! Follow along to make these fabulous lobster tails that turn out tender, juicy, and perfectly flavored every time!
Serve with lemon wedges, drawn butter, and a Caesar salad or sautéed broccolini. Check out my page on what to serve with lobster tails for more side dish recipe ideas.
Jump to:
I love fresh, tender lobster seasoned with rich melted butter and succulent lemon juice – so I made this recipe!
These lobster tails are perfectly seasoned and then cooked under the broiler, making it easy!
Don’t be intimidated by the thought of preparing these lobster tails! It’s so much easier than you might think, and my detailed, thorough instructions and recipe tips make it easy!
If you are a lobster fanatic like me, check out my full collection of lobster recipes for even more delicious ways to prepare your lobster!
🥘 Ingredients
My super easy lobster tails only use five ingredients! If you can’t get your hands on fresh lobster, frozen is perfect!
- Lobster Tails – 4 juicy lobster tails. Buying lobster tails is an economical way to enjoy lobster. (*See notes below on cold vs warm water lobster tails.
- Butter – ¼ cup of butter (or ½ a stick). You’ll want the butter to be melted to brush it onto the lobster tails.
- Lemon – 1 fresh lemon will perfectly brighten the lobster tails! For this recipe, you’ll juice half and cut the remaining half into wedges to serve.
- Sea Salt – ½ teaspoon of sea salt effortlessly complements the flavors of the lobster!
- Ground White Pepper – 1 pinch of white pepper. I like white pepper here because it adds a little bite while not leaving black specks on the meat of the lobster!
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
📖 Variations
Want a little extra flavor? Try some of these ideas.
- Garlic Butter Sauce: Melt butter and infuse it with minced garlic, then brush it over the lobster tails before and after broiling for a rich, aromatic flavor.
- Lemon Herb Dressing: Combine olive oil, fresh lemon juice, chopped parsley, and a hint of thyme or dill. Drizzle over the lobster tails before serving for a refreshing zest.
- Spicy Sriracha Mayo: Mix mayonnaise with Sriracha sauce, a squeeze of lime, and a dash of paprika. Serve as a dipping sauce for a spicy kick.
- Parmesan Crust: Mix grated Parmesan cheese with breadcrumbs, a little melted butter, and garlic powder. Sprinkle over lobster tails before broiling for a crispy, cheesy topping.
- Creamy Tarragon Sauce: Stir heavy cream, chopped tarragon, and a splash of white wine. Reduce and spoon over broiled lobster tails for a decadent finish.
- Cajun Spice Rub: Coat lobster tails with a mix of Cajun seasoning for a Southern twist. Serve with melted butter for dipping.
- Miso Glaze: Whisk together white miso paste, mirin, a little sugar, and soy sauce. Brush on lobster tails before broiling for a savory, umami-packed crust.
🔪 How To Make Broiled Lobster Tails
This recipe takes just 15 minutes! It'll probably be even faster if you’re familiar with preparing lobster!
You will need sharp kitchen shears, a basting brush, and a baking sheet.
This recipe is for 4 lobster tails! You can easily make more; just scale up the butter and seasonings as needed. (See How Much Lobster Per Person for the best amount per person.)
Prep The Lobster Tails
- Prep broiler. Start by placing your oven rack within the upper ⅓ of your oven, then turn the broiler to high. If you have a broiler with temperature settings, you should set it to 500°F (260°C).
- Prep lobster tails. Prepare your lobster tails by using sharp kitchen shears to carefully cut through the top half of the lobster shell down to the base. Keep the tail attached, and be sure not to cut deeply into the lobster meat!
- Clean lobster tails. De-vein the tail (remove any black strings, dirt, or grit) if needed. Then, flip the lobster tail over and gently press on the ribs. Flip back over and use your fingers to separate the lobster meat from the shell. *It should still be attached at the base tail; don't pull the meat all the way off!
- Finish preparing lobster. Lift the lobster meat above the shell, then pinch the shell together to hold it in place. Lay the meat over the shell and then set the lobster tail on your baking sheet. Repeat for each lobster tail; then you’re ready to season!
Broil The Lobster Tails
- Season lobster tails. Brush ¼ cup (½ stick) of melted butter evenly over the prepared lobster tails, then squeeze ½ of a lemon evenly over the tails. Then, sprinkle over ½ teaspoon of sea salt and a pinch of white pepper evenly amongst the tails.
- Broil lobster tails. Place the baking sheet with your lobster tails under the broiler and broil for 1 minute per ounce (3 minutes for a 3-ounce tail, 5 minutes for a 5-ounce tail). The lobster meat will be firm and opaque when done. *Lobster should be no more than 140°F (60°C) when done, do not go over 145°F (63°C) as your lobster will be overcooked and tough.
- Serve. Remove from oven when done and serve immediately with extra lemon wedges.
💭 Angela's Pro Tips & Recipe Notes
- Choosing Lobster: When faced with the choice between cold water and warm water lobster, opt for cold water varieties. They are known for their tender, white meat, and cleaner taste, whereas warm water lobsters can be softer and sometimes carry an undesirable flavor.
- Identifying Lobster Type: Consult with your grocery store's fishmonger to determine if their lobsters are cold or warm water species. Black spots on their shells can often identify warm water lobsters.
- Removing the Digestive Tract: Lobsters have a digestive tract running through their tail, often called the vein. While it's safe to eat, it's not tasty, so removing it is recommended. Your fishmonger can do this for you, especially if you buy fresh lobster tails.
- Using White Pepper: If you're unfamiliar with white pepper, it's made from regular peppercorns with their outer shells removed. It offers a milder flavor and doesn't leave black specks in your dishes, making it ideal for recipes where you want the flavor of pepper without altering the appearance.
🥡 Storing & Reheating
In the fridge, you can refrigerate leftovers in an airtight container for up to 2 to 3 days. If you don’t have an airtight container, use a storage bag or wrap the tails tightly in plastic cling film or aluminum foil.
Freezing
Did you know you can freeze cooked lobster meat? It’s best to remove the cooled lobster meat from the shell and place it in a freezer storage bag, removing as much air as possible.
You can then keep the lobster meat in the freezer for 3 to 6 months! This is a great way to have lobster meat on hand for soups, salads, or lobster rolls!
Reheating
Defrost frozen lobster tails in the fridge overnight before reheating. You can also place the tails in a storage bag under cold (never, ever hot) running water until they’ve thawed if you’re in a pinch!
I recommend the oven for reheating (see my full guide for reheating here). Preheat your oven to 350°F (175°C) and place the leftover tails or meat in a baking dish covered in foil.
If you wish, you can place a couple of pats of butter and/or a drizzle of water to keep the tails moist. Bake in the oven for 5 to 10 minutes or until the tails reach a temp of 140°F (60°C).
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
For this recipe, I use the broiler which cooks the lobster meat super quickly. If you were to keep the shells completely enclosed over the meat, it may not cook properly under the broiler. You can, however, try boiling or steaming the whole tails if you prefer!
The cooking time for broiled lobster tails can vary depending on the size of the tails and the heat of your broiler or oven. At the high temperature you will be using, they cook super quickly (so don't forget about them; I usually just hang around the oven as they cook). Generally, it takes about 3 minutes for a 3-ounce tail, 4 minutes for a 4-ounce tail, and about 5 minutes for a 5-ounce tail.
There are so many options! You can use leftover or prepared-in-advance meat for lobster risotto, lobster bisque, lobster mac and cheese, or even lobster artichoke dip! You can even use the shells in homemade lobster stock! Lobster is so versatile and goes well with so many things!
🦞 More Great Lobster Recipes
- Lobster Risotto - Super creamy lobster risotto is an easy way to enjoy a gourmet dinner at home!
- Boiled Lobster - A whole-boiled lobster is always a show-stopping main course!
- Lobster Mac & Cheese - The rich and creamy flavor of this white cheddar mac and cheese tastes amazing with lobster meat mixed in!
- Lobster Mac & Cheese Burger - There's no burger patty here, just a decadent patty made with macaroni and cheese and lobster meat!
- Homemade Lobster Stock - Save your lobster shells to make this super versatile seafood stock!
- Lobster Artichoke Dip - The ultimate appetizer for lobster lovers. It's creamy, cheesy, and wonderfully delicious!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!
📖 Recipe Card
Broiled Lobster Tail
Ingredients
- 4 lobster tails (fresh or thawed)
- ¼ cup butter (½ stick, melted)
- 1 large lemon (juice of half, serve with wedges from remaining half)
- ½ teaspoon sea salt
- 1 pinch ground white pepper
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Place your oven rack in the upper ⅓ of the oven and turn the broiler on to high.
- Prepare your 4 lobster tails by using sharp kitchen shears to gently cut through the top half of the lobster shell, down to the base of the tail. Keep the tail attached at the end and be careful of the lobster meat while cutting!
- Devein the tail and remove any dirt or grit if needed. Flip the lobster tail over and press on the ribs gently. Then flip back over and use your fingers to separate the lobster meat from the shell, leaving it attached to the tail.
- Lift the meat above the shell, then pinch the shell together under the meat to hold it in place. Lay the meat over the shell and set the lobster tail on your baking sheet. Repeat for each lobster tail.
- Brush melted ¼ cup butter over prepared lobster tails, then squeeze lemon juice from 1 large lemon onto each and season with ½ teaspoon sea salt and 1 pinch ground white pepper.
- Place baking sheet with lobster tails under the broiler and broil for 1 minute per ounce (3 minutes for a 3-ounce tail, 5 minutes for a 5-ounce tail). The lobster meat will turn opaque when done. *Lobster should be 140°F (60°C) when done, do not go over 145°F (63°C) as your lobster meat will be over-cooked.
- Remove from oven when done and serve immediately.
Notes
- Unsure of the best lobster to use? You’ll typically have options between cold water and warm water lobster. Cold water lobster is preferable because they have a more tender, white meat that has a cleaner flavor. Warm water lobster is softer and can sometimes have an off flavor.
- You can ask the fishmonger at your grocery store if the lobster they provide is cold water or warm water – you can also tell a warm water lobster by the black spots that cover their shells!
- Lobsters have their digestive tract running through the tail (also called the vein). While it’s not harmful to eat, it doesn’t taste the best, so you might want to remove it! You can also ask your fishmonger to prepare the lobster tails for you if using fresh.
- Never used white pepper? White pepper is simply regular peppercorns with the black shells removed! It has a milder flavor and white color that is great for dishes where you want pepper flavor with no black specks!
dali says
vraagje
kreeftenstaart , hoeveel graden moet het onder de grill?
ask your
lobster tail, how many degrees should it be under the grill?
Angela @ BakeItWithLove.com says
De grillwarmte ligt tussen 200-235C (400-450F). Je kreeft is gaar als het vlees 57-60C (135-140F) is.
Grill heat is between 200-235C (400-450F). Your lobster is done when the meat is 57-60C (135-140F).