Mom's Best Recipes
Recipe

Zippy Lobster Tails

Broiled lobster tails with a bright lemon lime herb butter that tastes like a beach vacation and cooks in under 15 minutes.

Author By Matt Campbell
4.8
Two broiled lobster tails on a white platter with melted citrus herb butter, lemon wedges, and chopped parsley
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Lobster tail at home can feel like a fancy-restaurant move, but the secret is that it is basically a quick broil plus a really loud, bright butter. This one leans zippy and fresh on purpose: lemon and lime for pop, garlic for swagger, a little Dijon to hold it all together, and herbs to keep the whole thing tasting like you planned ahead.

If you can use kitchen scissors and you own a sheet pan, you can pull this off on a weeknight. The goal is simple: juicy lobster, lightly crisp edges, and a sauce so good you will drag bread through it like it owes you money.

A hand holding kitchen shears cutting the top shell of a raw lobster tail on a cutting board

Why It Works

  • Fast, high-heat cooking keeps lobster tender. Broiling gives you that restaurant-style finish without overcooking.
  • Citrus + Dijon = bright flavor that sticks. The mustard helps the butter emulsify so it clings to the meat instead of sliding off.
  • A quick pre-salt and pat-dry gives better browning. Dry surface equals better color and less steaming.
  • Butter is the safety net. If you are worried about dryness, baste once mid-broil and once at the end. Done.

Pairs Well With

Storage Tips

Lobster is best the day you cook it, but leftovers can still be great if you treat them gently.

Refrigerate

  • Remove the meat from the shells (easier to reheat and less fishy fridge vibes).
  • Store in an airtight container for up to 2 days.
  • Keep any extra citrus herb butter separate if possible.

Reheat (low drama)

  • Best method: Warm lobster in a covered skillet on low with a spoonful of water or extra butter, 2 to 4 minutes, just until warmed through.
  • Microwave method: 50 percent power in 20-second bursts with a damp paper towel over it. Stop early. Lobster goes rubbery fast.

Freeze?

You can freeze cooked lobster meat, but texture takes a hit. If you do it, wrap tightly and freeze up to 1 month. Thaw overnight in the fridge and use in pasta or a roll where sauce helps.

Common Questions

How do I know when lobster tail is done?

The meat should be opaque and firm, not translucent. If you use an instant-read thermometer, aim for 135 to 140°F in the thickest part. It will carry over a bit as it rests.

Should I boil lobster tails before broiling?

No need. Broiling alone is perfect for tails. Pre-boiling increases the chance you overcook it before it even hits the broiler.

What size lobster tails work best?

4 to 6 ounce tails are the sweet spot for quick, even cooking. Bigger tails can work, but you may want to lightly score the meat and broil a minute or two longer.

Can I make this on the grill?

Yes. Split and lift the meat as written, then grill over medium heat with the lid closed, shell side down, about 6 to 10 minutes depending on size. Baste with butter near the end.

I do not have lime. Can I use all lemon?

Absolutely. All lemon is still bright and fresh. You can also add a tiny splash of white wine vinegar for extra zip.

Is this spicy?

Only if you want it to be. The recipe uses optional red pepper flakes for a gentle kick. Add more if you like a little heat with your butter.

The first time I cooked lobster tails at home, I treated them like they were going to judge me. I hovered, I poked, I overthought everything. Then I realized lobster is like any other ingredient: respect it, do not bully it with heat, and bring a sauce that knows what it is doing. This citrus herb butter is my go-to when I want seafood to taste alive, not heavy. It is bright enough to cut through the richness, but still cozy because butter is, well, butter.