Broiled Lobster Tails with Garlic Lemon Butter

Why You’ll Love This Recipe

• Restaurant-quality lobster at home in under 30 minutes.
• Broiler heat gives gorgeous color while keeping the meat tender and juicy.
• Bright lemon–garlic butter with a hint of paprika complements sweet lobster perfectly.
• Balanced plate: rich shellfish with a crisp, lemony green salad.

Grocery List

• Produce: 1 lemon, garlic, fresh parsley, mixed salad greens
• Dairy: Unsalted butter
• Pantry: Sweet paprika, cayenne (optional), kosher salt, black pepper, extra-virgin olive oil, Dijon mustard, honey

Full Ingredients

Lobster

• 4 lobster tails (5–6 oz each), thawed if frozen
• 1/4 tsp kosher salt (to season meat before broiling)
• Lemon wedges, for serving

Lemon–Garlic Butter (for brushing)

• 6 tbsp unsalted butter
• 2 garlic cloves, minced (about 2 tsp)
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp sweet paprika
• 1/8 tsp freshly ground black pepper
• Pinch cayenne pepper (optional)
• 1 tbsp finely chopped fresh parsley

Drawn Butter (for dipping)

• 6 tbsp unsalted butter
• Pinch kosher salt (optional)

Crisp Green Salad

• 4 cups mixed salad greens
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp Dijon mustard
• 1/2 tsp honey
• 1/8 tsp kosher salt and a few grinds of black pepper

Step-by-Step Instructions

Step 1: Preheat the broiler and prep the pan

Place an oven rack 6 inches below the broiler element. Preheat the broiler to High (about 550°F). Line a sturdy sheet pan with foil for easy cleanup and set aside. If your lobster tails were frozen, make sure they are fully thawed and patted dry before proceeding.

Step 2: Split and butterfly the lobster tails

Using sharp kitchen shears, cut along the top of each shell lengthwise from the open end to just before the tail fan. Gently pry the shell open and loosen the meat from the sides. Lift the meat up and rest it on top of the shell (piggyback style). Pat the meat completely dry and sprinkle evenly with the 1/4 tsp kosher salt.

Step 3: Make the lemon–garlic butter

In a small saucepan over low heat, melt 6 tbsp butter. Add the minced garlic and cook, stirring, for 30–45 seconds until fragrant but not browned. Remove from the heat and stir in lemon zest, lemon juice, sweet paprika, black pepper, optional cayenne, and parsley. This butter should be warm, not sizzling, when you brush it on.

Step 4: Brush and start the broil

Arrange the prepared lobster tails on the foil-lined pan. Brush generously with about half of the lemon–garlic butter, coating all exposed meat. Slide the pan under the broiler and cook for 4 minutes.

Step 5: Baste and finish under the broiler

Remove the pan, brush the lobster meat again with more lemon–garlic butter, and return to the oven. Broil for 4–6 minutes more, until the meat is just opaque throughout and the thickest part registers 135°F on an instant-read thermometer. The surface should show light browning with paprika-tinted gloss. Do not overcook—lobster should be tender, not rubbery.

Step 6: Make the drawn butter and toss the salad

While the lobster finishes, melt the remaining 6 tbsp butter over very low heat until a foam rises to the surface. Skim off the foam and pour the clear golden butter into a small warm bowl, leaving any milk solids behind. Season with a tiny pinch of salt if desired. In a separate bowl, whisk olive oil, lemon juice, Dijon, honey, salt, and pepper. Toss with the greens just before serving.

Step 7: Plate and serve

Transfer lobster tails to warm plates or a platter. Spoon any remaining lemon–garlic butter over the meat. Add lemon wedges, a ramekin of drawn butter for dipping, and the crisp green salad on the side. Serve immediately.

Pro Tips

• Use kitchen shears, not a knife, for safer, cleaner splitting of the shells.
• Keep the meat dry before brushing with butter—moisture prevents browning and dilutes flavor.
• Broilers vary: keep the pan about 6 inches from the element and watch closely in the last 2 minutes.
• Target doneness is 135°F; carryover heat will take it to about 140°F. Pull promptly to avoid overcooking.
• Save the shells to make a quick lobster stock for chowders or risotto.

Variations

• Smoky paprika–chili: Swap half the sweet paprika for smoked paprika and add 1/4 tsp chili powder.
• Herb-parmesan crust: After the first broil, sprinkle 2 tbsp finely grated Parmesan mixed with 1 tsp panko on each tail, then finish broiling.
• Grilled version: Grill over medium-high direct heat, covered, 6–8 minutes total, basting with the lemon–garlic butter.

Storage & Make-Ahead

Lobster is best enjoyed immediately. If you have leftovers, refrigerate in an airtight container for up to 2 days. Reheat gently: place the meat in a covered skillet with a tablespoon of water and a teaspoon of butter over low heat for 2–3 minutes, just until warm. The lemon–garlic butter and salad dressing can be made up to 2 days ahead; refrigerate and rewarm the butter gently before using. You can split and butterfly the tails up to 8 hours in advance—cover and refrigerate.

Nutrition (per serving)

Approximate values: 480 calories; 32 g fat (18 g saturated); 3 g carbohydrates; 38 g protein; 780 mg sodium. Includes a modest amount of drawn butter and vinaigrette per serving.