Broiled Lobster Tail
A luxurious yet simple recipe for perfectly broiled lobster tails, packed with flavor and ready in just 20 minutes.
Ingredients
Main Ingredients
- 4 pieces lobster tails (6–8 ounces each) fresh or thawed frozen, split down the top shell.
- 6 tablespoons unsalted butter melted, for brushing and basting.
- 2 cloves garlic minced, for aromatic depth.
- 1 tablespoon fresh lemon juice brightens the rich butter.
- 1 piece lemon zest for a fresh citrus pop.
- 2 tablespoons finely chopped parsley adds color and herbal lift.
- 1/4 teaspoon smoked paprika optional, for a gentle warmth and color.
- to taste Kosher salt and freshly ground black pepper to taste.
For Serving
- 1 piece Lemon wedges for serving.
Instructions
Preparation
- Preheat your broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with foil for easy cleanup.
- Using kitchen shears, cut down the center of the top shell of each lobster tail and pry open the shell slightly. Lift the lobster meat and rest it on top of the shell, keeping it attached at the base.
- In a small bowl, whisk melted butter, minced garlic, lemon juice, lemon zest, chopped parsley, smoked paprika, salt, and pepper.
- Brush the lobster meat generously with the butter mixture, saving a little for basting midway.
Cooking
- Place the baking sheet under the broiler and cook for 8–12 minutes, watching closely. The meat should turn opaque and firm, with a slight golden char at the edges.
- Baste once halfway through for extra richness.
- Remove, brush with the remaining butter, and squeeze fresh lemon over each tail.
- Serve immediately with lemon wedges and your favorite sides.
Notes
Watch the broiler closely as lobster can overcook quickly. For a festive twist, add champagne or white wine to the butter, or use olive oil for a healthier alternative.