Recipe

Broiled Lobster Tail with Garlic Butter

Restaurant-style lobster tails at home in under 20 minutes, finished with a lemony garlic butter that begs for bread.

By Matt Campbell

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4.9 (214)

Two broiled lobster tails on a baking sheet with bubbling garlic butter, lemon wedges, and chopped parsley

There are two kinds of “fancy” dinners: the ones that require a spreadsheet and a calm personality, and the ones that look wildly impressive while you are still in sweatpants. Broiled lobster tail is firmly in that second camp.

The move is simple: split the tails, pull the meat up so it sits on top of the shell (hello, dramatic presentation), then blast it under the broiler with garlic butter until it is juicy, lightly browned, and basically begging for a squeeze of lemon. You get crisp edges, tender center, and that buttery gloss that makes everyone think you worked harder than you did.

Hands using kitchen shears to cut through a lobster tail shell on a cutting board

Why It Works

Fast, high-heat cooking from the broiler gives you that lightly charred, steakhouse-style finish without overcooking the meat.
Garlic butter does double duty as both seasoning and basting sauce, keeping the lobster moist while building big flavor fast.
The “piggyback” cut (lifting the meat onto the shell) helps the thickest part cook evenly and makes it easy to check doneness.
Lemon at the end keeps everything bright so the butter tastes rich, not heavy.

Pairs Well With

Storage Tips

Lobster is best the moment it comes out, but if you do have leftovers, here is how to keep them from turning rubbery.

Refrigerate

Remove meat from the shell (easier storage), place in an airtight container, and refrigerate for up to 2 days.
Store extra garlic butter separately if you can.

Reheat gently

Best method: Warm lobster in a covered skillet over low heat with a spoonful of butter and a splash of water. Heat just until warmed through.
Oven method: Wrap in foil with a little butter, then warm at 300°F for 8 to 12 minutes.
Avoid the microwave if possible. It turns “tender” into “bouncy” fast.

Freeze?

You can, but I do not love the texture afterward. If you must, freeze the cooked meat (out of the shell) tightly wrapped for up to 1 month, then thaw overnight in the fridge and reheat gently.

Common Questions

How do I know when lobster tail is done?

Look for meat that is opaque and pearly white with a slight firmness. If you have an instant-read thermometer, aim for about 140°F in the thickest part (up to 145°F is a common target). If you pull it closer to 135°F to 140°F, it will usually coast up a few degrees as it rests. Try not to chase 150°F unless you like your lobster on the extra chewy side.

Do I have to cut the shell and lift the meat?

No, but it helps. Splitting and “piggybacking” the meat makes the tail cook more evenly and gives you more surface area for that buttery browning.

What size lobster tails work best for broiling?

4 to 8 ounces each is the sweet spot for home broilers. If the tails are very thick (roughly 1 to 1.5 inches at the widest point) or extra large, you may need to move the rack down one level so the top does not brown too fast before the center cooks.

Can I use salted butter?

Yes. Just go lighter on added salt and taste your butter sauce before brushing it on. Lobster is naturally a little sweet, and oversalting is the easiest way to mute that.

What should I serve with broiled lobster tails?

Anything that loves garlic butter: toasted bread, mashed potatoes, rice, or a cozy pasta. For balance, add something crisp like a simple arugula salad or roasted asparagus.

How do I thaw frozen lobster tails?

Best: thaw overnight in the fridge. Fast: seal tails in a bag and submerge in cold water for 30 to 60 minutes, changing the water once if it warms up. Pat dry before broiling for better browning.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Foil (optional, for easier cleanup)
Kitchen shears (best for cutting the shell)
Small saucepan or microwave-safe bowl (for melting butter)
Pastry brush or spoon (for basting)
Instant-read thermometer (optional, but very helpful)

I used to think lobster at home had to be a whole event. Big pot, big mess, and that low-key fear of overcooking something that costs more than your weekly grocery run.

Then I finally leaned into broiling: split, butter, blast. The first time I pulled a tray of bubbling garlic-butter lobster out from under the broiler in under 15 minutes, it felt like cheating in the best way. Now it is my go-to “I want something special but I also want to be done with dishes” dinner, usually with a loaf of bread nearby because I have priorities.