Cooking lobster tails at home might seem scary, but it’s actually simple. I learned this the hard way after ruining my first attempt years ago. The tail came out tough and chewy. I was so disappointed.
But here’s the secret: broiling is the best method. It locks in flavor and cooks quickly. You’ll get tender, juicy meat every time.
Why This Lobster Tail Recipe Works
Restaurant lobster costs a fortune. A single tail can cost $30 or more. But you can make the same quality at home for about $6 per tail.
The key is proper preparation and timing. Most people overcook lobster, making it rubbery. This recipe prevents that mistake.
Ingredients You’ll Need
For the lobster:
- 4 lobster tails (5-6 oz each)
- 1 tablespoon fresh parsley, chopped
- 2 garlic cloves, minced
- 1 teaspoon Dijon mustard
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 tablespoons olive oil
- 1 1/2 tablespoons fresh lemon juice
- 4 tablespoons butter, divided
The marinade makes all the difference. It adds flavor without overpowering the delicate lobster meat.
How to Butterfly Lobster Tails
This step looks fancy but takes just minutes:
- Cut the shell. Use kitchen scissors to cut through the top shell. Stop at the base of the tail. Cut through the top of the meat as you go.
- Crack the ribs. Flip the tail over. Crack the ribs in the center to help open the shell.
- Lift the meat. Open the shell carefully. Loosen the meat from the shell. Remove any gray vein you see. Lift the meat up but keep it attached at the base.
- Set on top. Press the shell together. Place the meat on top of the shell. Most of the meat should sit above the shell.
Your lobster tails now look restaurant-ready.
Step-by-Step Cooking Instructions
1. Prep your oven:
- Move the rack to the center position
- Keep lobster tails at least 6 inches from the heating element
- Preheat to broil on high heat
Make the marinade. Mix parsley, garlic, Dijon, salt, pepper, olive oil, and lemon juice in a small bowl. Stir well.
2. Prepare for broiling:
- Place butterflied tails in a 9×13 baking dish
- Spread marinade evenly over each tail
- Dot each tail with 1/2 tablespoon butter pieces
Broil the tails. Cook for 10-11 minutes for medium tails. The meat should turn opaque and white in the center. Internal temperature should reach 145°F.
Make the butter sauce. Drain pan drippings into a small saucepan. Add remaining 2 tablespoons butter. Bring to a simmer and remove from heat.
Perfect Timing Guide
Size matters when cooking lobster tails:
- Small tails (3-4 oz). 6-8 minutes
- Medium tails (5-6 oz). 10-11 minutes
- Large tails (7-9 oz). 12-15 minutes
For large tails, move the rack to the middle of the oven. This prevents burning before the meat cooks through.
Signs Your Lobster Is Done
Look for these indicators:
- Meat is opaque and white in the center
- Shell turns bright red
- Meat feels firm, not mushy
- Internal temperature reaches 145°F
Don’t guess. Use a meat thermometer for best results.
Pro Shopping Tips
I’ve found the best deals on lobster tails before holidays. Valentine’s Day and Christmas often bring sales.
Look for tails that are:
- Firm to the touch
- Free of black spots
- Not slimy or smelly
- Still partially frozen if buying frozen
What to Serve With Lobster Tails
Keep sides simple to let the lobster shine:
- Mashed potatoes
- Roasted asparagus
- Caesar salad
- Garlic bread
- Rice pilaf
The rich butter sauce pairs perfectly with these lighter sides.
Storage and Leftover Tips
Fresh lobster tails cook best the day you buy them. If you must store them, keep them in the coldest part of your refrigerator.
Cooked lobster meat keeps for 2-3 days refrigerated. Use it in salads, pasta, or sandwiches.
Common Mistakes to Avoid
- Overcooking. This is the biggest mistake. Lobster turns tough and rubbery when overcooked.
- Skipping the marinade. The marinade adds crucial flavor. Don’t skip this step.
- Wrong oven position. Too close to the broiler burns the outside before the inside cooks.
- Not butterflying. This technique ensures even cooking and beautiful presentation.
Final Thoughts
This lobster tail recipe changed how I cook seafood. It’s simple enough for weeknight dinners but elegant enough for special occasions.
The first time I made this correctly, my family couldn’t believe it came from our kitchen. The meat was tender, flavorful, and restaurant-quality.
Try this recipe for your next date night or celebration. You’ll save money and impress everyone at the table. The garlic lemon butter sauce is absolutely incredible.
Perfect Lobster Tails
Ingredients
Equipment
Method
- Prepare the lobster tails: Use kitchen scissors to cut through the top shell of each lobster tail, stopping at the base and snipping through the top portion of the meat as you go.
- Crack and butterfly: Flip each tail over and crack the ribs in the center to help open the shell. Carefully open the shell using your thumbs and fingers, loosening the meat from the shell. Remove any gray vein if present. Lift the meat from the shell while keeping it attached at the base, then press the shell together and set the lobster meat on top.
- Prep the oven: Position the oven rack in the center so lobster tails will be at least 6 inches from the heating element. Preheat oven to broil on high heat.
- Make the marinade: In a small bowl, combine parsley, garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice. Stir well to combine.
- Prepare for broiling: Place butterflied lobster tails in a 9×13 inch baking dish, flesh-side up. Divide the marinade evenly over the tops of each tail and dot each with 1/2 tablespoon butter cut into small pieces.
- Broil the lobster: Broil on high heat for 10-11 minutes (adjust time based on size – see notes). The meat should be opaque and white in the center and register 145°F on an instant-read thermometer.
- Make garlic lemon butter: Transfer lobster tails to a serving platter. Drain pan drippings into a small saucepan and combine with remaining 2 tablespoons butter. Bring to a simmer and remove from heat.
- Serve: Pour the garlic lemon butter over lobster tails or serve in small ramekins as dipping sauce. Garnish with fresh parsley and serve with lemon wedges.
Notes
• Small tails (3-4 oz): 6-8 minutes
• Medium tails (5-6 oz): 10-11 minutes
• Large tails (7-9 oz): 12-15 minutes (move rack to middle of oven) Tips for Success:
• Don’t overcook – lobster becomes tough and rubbery
• Use an instant-read thermometer for best results
• Look for bright red shells and firm, opaque meat
• Keep tails at least 6 inches from broiler element Shopping Tips:
• Look for sales before holidays like Valentine’s Day
• Choose tails that are firm and free of black spots
• Fresh tails should not be slimy or have a strong fishy smell