Recipe

Broiled Lobster Tail with Butter

Restaurant-style lobster tails at home in under 20 minutes: sweet, juicy meat with crisp broiled edges and a lemony garlic butter you will want to spoon on everything.

By Matt Campbell

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4.9

Two broiled lobster tails on a sheet pan with melted garlic butter pooled in the shells and lemon wedges on the side

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Broiled lobster tail is the ultimate kitchen magic trick: it looks wildly fancy, it tastes like a white-tablecloth splurge, and it is secretly one of the least dramatic seafood dinners you can make. We are talking crisp, caramel-kissed edges on top, juicy sweet meat underneath, and a buttery sauce that makes you pause mid-bite like, hold on, did I just make this on a Tuesday?

This recipe is built for real life. Minimal ingredients. Clear steps. A quick broil that does most of the work. And yes, we are doing the classic “butterfly the tail” move because it helps the lobster cook evenly and makes it look like it is posing for its own magazine cover.

A raw lobster tail butterflied and pulled up to sit on top of the shell on a cutting board

Why It Works

Even cooking, no rubbery surprises: Butterflying exposes the thickest part of the meat so it broils fast and evenly.
Big flavor with tiny effort: Garlic, lemon, and paprika in melted butter hits all the right notes without turning into a shopping expedition.
That restaurant look: Lifting the meat onto the shell gives you maximum browning on top and an instantly impressive presentation.
Easy to scale: Make 2 tails for date night or 6 for a “casual” dinner party where you pretend you are not showing off.

Storage Tips

Lobster is best right after cooking, but leftovers can still be delicious if you treat them gently.

Refrigerate

Cool lobster, then remove the meat from the shell (optional but space-saving).
Store airtight for up to 2 days.

Reheat (without turning it into lobster jerky)

Best method: Warm in a skillet over low heat with a knob of butter and a splash of water. Cover 1 to 3 minutes, just until heated through.
Microwave (if you must): 50% power in short bursts, with a damp paper towel over it.

Cold leftover ideas

Lobster salad roll with mayo, lemon, celery, and chives.
Tossed into hot pasta right at the end with extra lemon butter.

Common Questions

How long do I broil lobster tails?

Most lobster tails broil in 6 to 10 minutes depending on size, rack position, and your broiler strength. A helpful starting point is about 1 to 1.5 minutes per ounce, but treat that as a guide, not gospel. Your best doneness cues are: opaque, firm meat and an internal temp at the thickest part of 140 to 145°F (pull closer to 140°F for very tender; 145°F if you prefer firmer or want to match common food-safety guidance).

Should I use the high or low broil setting?

Use high broil for the classic browned top, but keep the rack about 6 to 8 inches from the heating element and watch closely. Broilers go from “golden” to “whoops” fast. If your broiler has hot spots, rotate the pan halfway through.

Do I need to rinse lobster tails?

No. Just pat them dry. If they are frozen, thaw fully in the fridge overnight or in a cold-water bath (sealed bag) for 30 to 60 minutes, keeping the water cold (swap in fresh cold water once if it starts warming up), then dry well.

Can I broil frozen lobster tails?

I do not recommend it. The outside overcooks while the center is still cold. Thaw first for the best texture.

What is the green stuff in a lobster tail?

Most of the time, you will not see anything green in lobster tails. Tomalley is more common in the body than the tail, but occasionally you may notice some greenish material. If you see anything that looks odd, just scrape it out before cooking. Also remove the dark line running down the meat (the digestive tract).

How do I know it is done without a thermometer?

Look for meat that turns opaque white with a slight spring when pressed. If it starts to pull away hard from the shell and looks dry, it has gone a bit too far. Pull it sooner next time.

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

Kitchen shears (the easiest tool for cutting the shell)
Small bowl for butter mixture
Sheet pan
Foil (optional for easier cleanup)
Pastry brush or spoon
Instant-read thermometer (recommended, not mandatory)

The first time I made broiled lobster tail at home, it was not for a holiday or a birthday. It was for a random weeknight when I found lobster tails on sale and decided to be the kind of person who does that. I told myself it was “just seafood,” then immediately started acting like I was hosting a cooking show. I butterflied the tails, brushed on garlicky butter like I meant it, and hovered by the oven door like a nervous stage parent.

When they came out, sizzling and golden, I realized two things: One, lobster does not need a whole production. Two, if you have lemon butter, you can convince anyone you are fancy, including yourself.