Mom's Best Recipes
Recipe

Savory Lobster Tail Recipe

Tender lobster tails broiled fast, then finished with a silky garlic butter sauce with lemon and herbs for smooth, restaurant-style flavor at home.

Author By Matt Campbell
4.8
Broiled lobster tails on a white platter with glossy garlic butter sauce, lemon wedges, and chopped parsley
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Lobster tails have a reputation for being fancy and fussy. In reality, they are one of the quickest ways to put a “wow” dinner on the table without turning your kitchen into a full-on production. The trick is simple: cook the lobster just until it turns opaque and tender, then hit it with a savory butter sauce that goes silky and smooth the second it meets the heat.

This recipe is my go-to when I want something that feels like a special occasion, but still works on a weeknight. We are broiling the tails for crisp edges and fast cooking, then spooning on a lemony garlic butter that tastes like you tried harder than you did. You are allowed to look smug about it.

Raw lobster tails on a cutting board with kitchen shears, lemon, garlic, and a small bowl of melted butter

Why It Works

  • Silky, smooth sauce: A quick butter emulsion with lemon, Dijon, and a tiny splash of warm water if needed, so it clings instead of pooling.
  • Tender lobster, not rubbery: High heat, short time, and a doneness check that keeps you in the tender zone.
  • Bold savory flavor: Garlic, a touch of Dijon, and smoked paprika build depth without masking the lobster.
  • Accessible and doable: No boiling a whole lobster, no obscure ingredients, and cleanup stays reasonable.

Pairs Well With

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Storage Tips

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

Refrigerate

  • Remove the lobster meat from the shells if possible. Store in an airtight container.
  • Keep sauce separate if you can. If it is already mixed, that is fine, just expect it to solidify in the fridge.
  • Refrigerate for up to 2 days.

Reheat without ruining it

  • Stovetop steam method (best): Put lobster in a skillet with 1 to 2 tablespoons water or broth. Cover and warm over low heat just until heated through, 2 to 4 minutes.
  • Butter rescue: Warm the sauce separately over very low heat, then spoon over lobster. If it looks split, whisk in 1 teaspoon warm water to bring it back.
  • Avoid: High microwave power. It turns lobster chewy fast.

Can you freeze it?

You can, but texture suffers. If you do freeze, wrap lobster meat tightly and freeze up to 1 month. Thaw overnight in the fridge and rewarm gently.

Common Questions

How do I know when lobster tail is done?

The meat should be opaque and white with a slight pearly sheen, and it should feel firm but still tender. If you use an instant-read thermometer, many cooks pull lobster around 135 F to 140 F for the best texture, but some food safety guidelines recommend 145 F. Cook to your preferred doneness and your editorial standard, and remember it will carry over a bit as it rests.

Do I need to rinse lobster tails?

No. If the shells have grit, wipe them with a damp paper towel. Focus on drying the outside well so the butter and seasoning stick and the broil gives you those crisp edges.

What size lobster tails work best?

Anything from 4 to 10 ounces works great. Smaller tails cook faster and are harder to overcook. Larger tails are dramatic, but give them a few extra minutes and keep an eye on the thermometer.

Can I bake instead of broil?

Yes. Bake at 425 F until opaque, usually 10 to 14 minutes depending on size. You will lose some browning, so finish with 1 minute under the broiler if you want color.

Why did my butter sauce separate?

Butter breaks when it gets too hot or sits without agitation. Keep heat low and whisk. If it separates, whisk in 1 to 2 teaspoons warm water until it turns glossy and smooth again.

Is lobster safe if it is slightly translucent?

Use temperature and texture. If it is still translucent in the thick center, it is not done. Cook in short bursts and recheck. Overcooked lobster is sad, but undercooked lobster is not the move.

Are these instructions for raw or pre-cooked lobster tails?

This recipe is written for raw lobster tails. If your tails are labeled pre-cooked, you are really just reheating them. Use the same butter sauce, but broil only until warmed through, usually 2 to 4 minutes, so they do not turn chewy.

The first time I made lobster tails at home, I treated it like a final exam. I hovered, I over-timed, I under-seasoned because I was scared to mess with something “expensive.” The result was fine. But it was not fun. The next time, I cooked them like I cook everything else: taste-driven, a little loud, and with a sauce that does not apologize. That is when it clicked. Lobster does not need a fancy personality. It needs confident heat, a good squeeze of lemon, and butter that goes silky the second you whisk it like you mean it.