Description
This fast and easy broiled lobster tail recipe delivers buttery, tender, and juicy lobster tails every time. Perfectly cooked under the broiler with a flavorful garlic butter sauce, it's an impressive yet simple seafood dish ideal for a special dinner or celebration.
Ingredients
Scale
Lobster Tails
- 4 10-oz lobster tails
Butter Sauce
- 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
Instructions
- Thaw Lobster Tails: If using frozen lobster tails, thaw them overnight in the refrigerator or submerge them in a sealed bag in cold water on the counter for about 30 minutes until fully thawed.
- Preheat Oven Broiler: Set your oven to broil at 500 degrees F (260 degrees C). Arrange the oven rack so the lobster tails on the baking sheet will be 4 to 5 inches from the broiler.
- Butterfly the Lobster Tails: Using kitchen shears, cut down the center of the top shell lengthwise, starting from the end opposite the tail fins until reaching near the tail but not cutting through the bottom shell. Gently pry the shell open and lift the lobster meat up and out, leaving it attached at the tail fin. Then place the meat on top of the shell, pushing the shell underneath together.
- Prepare Butter Mixture: In a small bowl, whisk melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne pepper together until well combined.
- Brush Butter on Lobster: Generously brush the butter mixture over the exposed lobster meat on each tail, coating well for maximum flavor.
- Broil the Lobster Tails: Place the lobster tails on a baking sheet and broil for about 1 minute per ounce of individual lobster tail weight. For 10-ounce tails, broil for 10 minutes until the meat becomes opaque and lightly browned.
- Serve: Remove from the oven and serve immediately with extra lemon wedges or melted butter if desired.
Notes
- For frozen lobster tails, thaw completely for even cooking.
- Adjust broiling time depending on the size of lobster tails; about 1 minute per ounce is recommended.
- You can substitute smoked paprika with regular paprika if unavailable, but smoked adds a nice depth of flavor.
- Use kitchen shears for easier shell cutting and to avoid shell fragments.
- Serve with a side of steamed vegetables or rice for a complete meal.
- Leftover lobster meat can be refrigerated for up to 2 days and used in salads or pasta.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 0.2 g
- Sodium: 91.7 mg
- Fat: 13.6 g
- Saturated Fat: 7.3 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0.5 g
- Carbohydrates: 0.9 g
- Fiber: 0.2 g
- Protein: 50.3 g
- Cholesterol: 30.5 mg
