Name: Easy Broiled Lobster Tails Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 10-oz lobster tails; 1/4 cup salted butter (melted, 1/2 stick); 2 cloves garlic (crushed); 2 tsp lemon juice; 1/2 tsp smoked paprika; 1 pinch cayenne pepper

There’s something truly irresistible about perfectly cooked lobster, and this Easy Broiled Lobster Tails Recipe brings that tender, buttery sweetness right to your kitchen table in under 20 minutes. Simple, elegant, and packed with flavor—it's a quick way to elevate any dinner.

A single lobster tail sits on a white plate, showing four main layers: the brown lobster shell at the bottom with small white dots, the bright orange cooked lobster meat just above it with a slightly charred texture, a layer of grilled white lobster flesh with green parsley pieces on top, and garnishes of two lemon wedges on the left and fresh green parsley at the front bottom. The background is a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Broiled Lobster Tails Recipe
Top Tip
How to Serve Easy Broiled Lobster Tails Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Broiled Lobster Tails Recipe

Why You'll Love This Recipe

I’m a huge fan of lobster for those special meals that don’t take hours to put together, and this broiled version has become my go-to whenever I want something impressive but fuss-free. It’s all about big flavor with minimal effort.

Speedy Cooking: You can get succulent lobster tails done in about 10 minutes under the broiler—fast enough for a weeknight splurge.
Butter and Spice Blend: The combination of garlic, smoked paprika, and a hint of cayenne brings a subtle kick that complements lobster beautifully.
Satisfying Presentation: Butterflying the tails makes them look elegant but also ensures even cooking and easy seasoning.
Simple Ingredients: You don’t need a fridge full of exotic spices—just a buttery garlic sauce and fresh lobster tails.

Ingredients & Why They Work

Each ingredient plays a role in building the rich, luxurious flavor of this dish without overwhelming lobster’s natural sweetness. Plus, these basics are easy to find and perfect for keeping things accessible and delicious.

Flat lay of fresh whole lobster tails with bright red shells, a small white ceramic bowl of melted golden salted butter, two uncracked brown garlic cloves, a small white bowl of freshly squeezed pale yellow lemon juice, a small white bowl containing deep red smoked paprika powder, and a pinch of vibrant red cayenne pepper arranged symmetrically in a balanced layout, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lobster tails: Look for fresh or properly thawed tails - quality really shines through in this simple recipe.
Salted butter: Melts perfectly to baste the lobster and carry the garlic and spices smoothly.
Garlic cloves: Freshly crushed garlic adds a punch of savory warmth that pairs like a dream with seafood.
Lemon juice: Brightens the dish and balances the richness of the butter with a zesty hit.
Smoked paprika: Gives just a touch of smoky depth, enhancing the flavor without overpowering.
Cayenne pepper: A tiny pinch adds a gentle heat to wake up your taste buds.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Easy Broiled Lobster Tails Recipe can be—whether you want to dial up the spice, add herbs, or try a different butter blend, you can easily swap and adjust to suit your mood or occasion.

Variation: I once mixed in fresh chopped tarragon and parsley to the butter for an herbal twist that made this dish feel ultra special for a small dinner party.
Dietary tweak: Use ghee instead of butter if you're dairy-sensitive, it still browns nicely and has a lovely richness.
Heat level: Feel free to skip the cayenne or bump it up slightly to match your spice tolerance.

Step-by-Step: How I Make Easy Broiled Lobster Tails Recipe

A close-up image shows a woman's hand holding a lobster tail with four main layers: the top shell is dark brown with spots and rough texture; beneath it is the bright orange cooked lobster meat with a slightly charred look; below that is a shiny white and translucent layer of the lobster flesh; the bottom has a darker shell piece with rough texture and darker spots. In the background, there are other lobster tails on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Thaw and Prep the Tails

If your lobster tails are frozen, plan ahead and thaw them overnight in the fridge. If you’re short on time like me, submerge them in cold water in a sealed bag for about 30 minutes, and they'll be ready to go. This prevents uneven cooking and gives you tender lobster meat every time.

Step 2: Butterfly Like a Pro

Using kitchen shears, carefully slice down the center of the lobster shell on top, starting from the base (opposite the tail fins) but stop before the tail. Then, gently lift the lobster meat out of the shell, keeping the tail attached, and rest it atop the shell. This not only looks great but ensures the meat cooks evenly and soaks up all the butter goodness.

Step 3: Mix & Brush the Butter Sauce

Whisk together melted butter, crushed garlic, fresh lemon juice, smoked paprika, and just a pinch of cayenne pepper. Brush this vibrant butter over the lobster meat generously to lock in flavor and moisture. You’ll love the aroma that fills your kitchen right now!

Step 4: Broil Until Perfect

Preheat your oven’s broiler to high (around 500°F or 260°C) and place your rack so the lobster is 4 to 5 inches from the heat source. Broil each tail roughly for 1 minute per ounce—so a 10-ounce tail broils for about 10 minutes. The meat should turn opaque, slightly browned on top, and smell irresistible. Be careful not to overcook, or it gets rubbery.

Top Tip

From my experience, a few small tweaks can make a big difference in cooking lobster tails perfectly every time. Here’s what I’ve learned so you can impress without the stress.

Pre-broil patience: Thaw lobster thoroughly because cold spots lead to uneven cooking and dry texture.
Butter mixture consistency: Melt the butter gently so it doesn’t scorch, preserving that sweet, nutty flavor.
Broiling distance: Adjust your oven rack to keep lobster 4–5 inches from broiler; too close and it burns, too far and it won’t brown beautifully.
Watch the clock: Set a timer! Lobster cooks fast, and overcooking happens quickly—aim for tender and just opaque.

How to Serve Easy Broiled Lobster Tails Recipe

broiled lobster tails - Serving Suggestion

Garnishes

I like to keep it simple with fresh lemon wedges for squeezing, a sprinkle of chopped parsley for color and freshness, and sometimes a dash of smoked paprika on top for a final pop. It’s those little touches that turn the lobster tails into a dish that feels both elegant and inviting.

Side Dishes

Pairing this lobster with garlicky roasted asparagus or a classic Caesar salad makes for a balanced plate that complements the rich seafood perfectly. I’ve also enjoyed it alongside buttery mashed potatoes or a simple wild rice pilaf for a heartier meal.

Creative Ways to Present

For special occasions, I like to plate the broiled tails on a bed of lemon couscous or salad greens with edible flowers. Adding a drizzle of herb-infused olive oil or a dollop of crème fraîche can elevate the presentation and taste, making guests feel truly wowed.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (lucky you!), store them in an airtight container in the fridge up to 2 days. I like to place a damp paper towel over the lobster meat to help maintain moisture and prevent it from drying out.

Freezing

You can freeze cooked lobster tails, but keep in mind the texture may soften slightly after thawing. Wrap each tail tightly in plastic wrap, then foil, or use a vacuum sealer. They'll keep for a few months this way and are great for a quick, special seafood fix down the line.

Reheating

The best way I’ve found to reheat lobster tails without drying them out is to wrap them in foil with a bit of butter, then warm gently in a 300°F oven for about 10 minutes. This keeps them tender and juicy instead of rubbery or tough.

Frequently Asked Questions:

How do I know when lobster tails are done broiling?

Lobster meat turns opaque and firm when cooked. For perfect doneness, broil about 1 minute per ounce of tail weight; the meat should be lightly browned on top but not dried out.

Can I use frozen lobster tails for this recipe?

Yes! Just make sure to thaw them completely before cooking by refrigerating overnight or using a cold water bath for about 30 minutes. This ensures even cooking and preserves texture.

What can I substitute for smoked paprika?

If you don’t have smoked paprika, regular paprika or a tiny bit of chipotle powder work well to maintain the smoky flavor profile, but use chipotle sparingly since it’s spicier.

Can I grill lobster tails instead of broiling?

Absolutely! Grilling lobster tails adds a lovely charred flavor. Butterfly the tails the same way, brush with the butter mixture, and grill meat side up over medium heat for about 5-8 minutes or until the meat is opaque.

Final Thoughts

I always find that this Easy Broiled Lobster Tails Recipe makes any meal feel a little more celebratory, even on a casual night. It’s quick, trustworthy, and so delicious that people often ask for seconds. Give it a go—you’ll have a new favorite lobster method that’s just as easy as it is impressive.