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Broiled Lobster Tails

Looking to cook restaurant-quality lobster at home? Try these incredibly easy lobster tails — drizzled with garlic butter and broiled to perfection in just minutes!

The night before we moved from Boston back to Nebraska, Viktor and I ordered a feast from one of our favorite restaurants with all of the seafood we knew we were going to miss. After an indulgent evening of lobster rolls, lobster mac and cheese and fried whole belly clams, I thought for sure I had kicked my fresh seafood cravings for at least a few months. While we happily distracted ourselves with grilled steak and fresh sweet corn for our first month back in the midwest, we’re now staying at a small lakeside cabin and have been sampling all sorts of local freshwater fish. The sudden return of seafood to our diet (along with an amazing sale on lobster tail at the market) inspired me to write this broiled lobster tail recipe so we could enjoy restaurant-quality lobster at home!

lobster tails with parsley and garlic butter

While lobster might seem a bit intimidating to make at home, I can assure you that this buttery lobster recipe is anything but fussy and it’s cooked to perfection in just minutes! The first step is to butterfly the lobster tail, which is much easier than I initially thought! Using a pair of kitchen scissors, you first cut through the top shell until you reach the base of the tail (see photos below). It’s also okay to cut through a bit of the meat during this step. Next, gently pry open the shell — be careful as parts of the shell may be sharp! Pull the lobster meat away from the sides of the shell and upward, making sure to leave the meat attached at the base of the tail. Finally, squeeze the shell back together and lay the meat over the top. And that’s it! You’re now ready to season and cook your lobster tails.

The cook time for this recipe depends on the size of your lobster tails. The general rule of thumb suggests broiling your lobster tails one minute per ounce of each individual lobster tail. For example, each of the lobster tails we bought were just under five ounces and we broiled them for just over five minutes. One additional tip — make sure your lobster tails are placed on the center rack in the oven or at least six inches away from the top to prevent burning.

These lobster tails are delicious without any additional garnishes, but I always like to serve them with a side of melted butter. Lobster tails are already a decadent treat so why not dip them in a buttery sauce to add to the indulgence? If you’re making this recipe as a romantic dinner or for a special occasion, I also recommend broiling the lobster tails on a bed of fresh lemon slices and sprinkling them with chopped parsley once they’re finished. Not only will these little additions impress your special someone, but drizzling the lobsters with the lemon juice is the perfect complement to the savory garlic butter and makes for an explosion of flavors!

lobster tails with parsley and garlic butter
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lobster tails with parsley and garlic butter

Broiled Lobster Tails

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  • Author: Brit Kapustina
  • Total Time: 20 minutes
  • Yield: 2
    • Prep Time: 15 minutes
    • Cook Time: 5 minutes
    • Category: Dinner
    • Method: Broil
    • Cuisine: Global


Lobster Tails

  • 2 lobster tails, 4-5 ounces (110-140 grams) each
  • 2 tablespoons unsalted butter
  • 1 clove garlic
  • ¼ teaspoon paprika
  • kosher salt to taste

For Serving (optional)

  • lemon wedges
  • parsley
  • melted butter


  1. Preheat oven to broil.
  2. Use kitchen scissors to cut through the top of the shell lengthwise, stopping just before the base. Carefully spread the shell apart and detach the lobster meat from the sides of the shell, keeping it attached at the base. Lift the lobster meat over the shell and squeeze the shell back together underneath. Place the butterflied lobster tails in a baking dish.
  3. Melt the butter. Mince the garlic and stir into the butter.
  4. Drizzle the garlic butter over the lobster meat. Sprinkle with paprika and a bit of salt.
  5. Place the lobster tails in the oven on the center rack for 5-6 minutes or until the shell turns red and the meat is opaque.* Watch closely as cooking the lobster too long can make the meat tough and rubbery!
  6. Garnish with parsley and lemon wedges. Serve with melted butter for dipping if desired.


Cook time: Lobster tail should be broiled for about one minute per ounce of each individual lobster tail; as my lobster tails were five ounces each, I broiled them for just over five minutes

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