Name: Easy Broiled Lobster Tail 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 instantly elegant and satisfying about lobster, but it’s surprisingly easy to make at home. This Easy Broiled Lobster Tail Recipe brings a buttery, garlicky finish with tender, juicy meat that really feels like a special treat without any fuss. Let me show you how straightforward it is to nail this classic dish!

A cooked lobster tail is placed on a white plate over a white marbled surface, showing two main layers: the bright orange grilled lobster shell with a rough texture at the bottom, and the thick white lobster meat on top with golden-brown grill marks and small green parsley pieces sprinkled on it. To the left of the lobster tail, there are three lemon wedges with a pale yellow color and juicy texture. At the bottom of the plate, a small bunch of fresh green parsley adds color contrast. The 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 Tail Recipe
Top Tip
How to Serve Easy Broiled Lobster Tail Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Broiled Lobster Tail Recipe

Why You'll Love This Recipe

I’ve always loved lobster for special dinners, but broiling makes it so quick and foolproof that you can enjoy it on a weeknight too. This recipe strikes the perfect balance between fancy and easy, delivering restaurant-quality lobster without stressing.

Simple Prep: You only need a few ingredients, and the butter-garlic sauce comes together in a snap.
Fast Cooking: Broiling cooks the lobster tails quickly so you’re not waiting forever for that rich seafood goodness.
Juicy & Tender Results: The lobster meat stays moist and melts in your mouth every time when done this way.
Customizable Flavors: Adding smoked paprika and cayenne gives just enough warmth and depth to the buttery base.

Ingredients & Why They Work

Each ingredient plays a key role here—fresh lobster tails are the star, while the buttery garlic topping enhances the natural sweetness beautifully. A little heat from cayenne balances it perfectly.

Flat lay of four fresh lobster tails with bright red shells, a small white bowl of melted golden salted butter, two whole uncracked garlic bulbs with papery white skin, a small white bowl containing fresh pale yellow lemon juice, a small white bowl with vibrant red smoked paprika powder, and a pinch of fine red cayenne pepper arranged symmetrically around the lobster tails, all 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: Opt for fresh if possible; frozen works well if properly thawed overnight or in cold water.
Salted butter: Adds richness and saltiness—melting it ensures easy mixing with seasonings.
Garlic cloves: Crushed for pungent flavor that infuses the butter sauce.
Lemon juice: Brightens the dish and cuts through the richness.
Smoked paprika: Provides subtle smokiness and lovely color.
Cayenne pepper: Just a pinch adds warm heat without overpowering the lobster’s natural taste.

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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 like to keep it classic with the garlic butter, but one thing I love is playing around with the toppings. Adding fresh herbs or swapping smoked paprika for Old Bay can give it a fun twist. You can easily adjust the spice level to suit your taste.

Variation: For a Mediterranean vibe, I sometimes add a sprinkle of chopped parsley and a squeeze of oregano-infused olive oil right before serving — such a fresh twist!

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

A close-up view of three lobster tails placed on a baking tray lined with white paper, set on a white marbled surface. Each lobster tail displays a split shell exposing three thick segments of bright orange lobster meat with white, translucent edges and subtle grill marks. A woman's hand is gently lifting one of the lobster tails from the tray, highlighting the rich, tender texture of the seafood. The shells have a rough, dark brown patterning with touches of reddish-orange. photo taken with an iphone --ar 2:3 --v 7

Step 1: Thaw and Prep Your Lobster Tails

If you've grabbed frozen lobster tails, I always recommend thawing them overnight in the fridge for best texture. If you're short on time, submerge them in a sealed bag in cold water for about 30 minutes—just don’t use warm water or you risk cooking them unevenly. Then, using kitchen shears, butterfly the tails by cutting down the shell lengthwise on the top, stopping just before the tail fin. Gently pull the meat up and out to rest on top of the shell—this helps it cook evenly and soak in that delicious butter.

Step 2: Whisk Your Garlic Butter Sauce

Melt your salted butter and mix in crushed garlic, lemon juice, smoked paprika, and just a pinch of cayenne for a little kick. Whisk it thoroughly so all flavors blend perfectly. This sauce is the heart of your Easy Broiled Lobster Tail Recipe, so don’t be shy with that garlic!

Step 3: Brush and Broil

Place your prepared lobster tails on a baking sheet. Brush them generously with the garlic butter mixture. Position your oven rack about 4 to 5 inches from the broiler element and preheat to high broil (around 500°F or 260°C). Broil the lobster tails for about 1 minute per ounce—so a 10-ounce tail takes roughly 10 minutes. Watch closely toward the end; the lobster meat should turn opaque and just lightly brown on top.

Top Tip

From my many attempts, I’ve learned timing and prep are everything here. Overcooking can dry out the meat, so keep a close eye during broiling. Also, don’t skip the butter pull-up step—it keeps the lobster tender and adds visual appeal.

Butterfly Method: Gently pulling the lobster meat onto the shell lets it cook evenly and soak in buttery flavors.
Watch Your Broil Time: My rule of thumb is one minute per ounce—overestimate and you’ll end up with tough lobster.
Room Temperature Tails: Let the lobster come to room temp for about 20 minutes before broiling to avoid cold spots.
Use Fresh Garlic: It makes a big flavor difference vs. pre-minced—crush it fresh for the best aroma and taste.

How to Serve Easy Broiled Lobster Tail Recipe

Garnishes

I like to finish with a sprinkle of fresh chopped parsley and a few lemon wedges on the side. The parsley adds a pop of color and freshness, while lemon adds that bright acidity that cuts through the richness perfectly. A little extra melted butter for dipping never hurts either!

Side Dishes

My favorite sides are simple yet complementary: garlic mashed potatoes, steamed asparagus, or a buttery grilled corn on the cob. A crisp green salad with a light vinaigrette rounds out the meal beautifully.

Creative Ways to Present

For special occasions, I like to serve the lobster tails on a bed of seaweed salad or even alongside saffron rice. Another fun idea is to plate them on large shell halves with a drizzle of herb olive oil for that wow factor at dinner parties.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the lobster tails in an airtight container in the fridge. I usually eat them within a day or two because lobster is best fresh, but they do keep well chilled.

Freezing

Freezing cooked lobster tails is doable but can affect texture. If you freeze, wrap tightly in plastic wrap then foil to prevent freezer burn. Thaw in the fridge before reheating gently.

Reheating

I reheat leftover lobster in a low oven (around 275°F) covered with foil to keep moisture in. It takes about 10 minutes and keeps the meat tender without drying it out.

Frequently Asked Questions:

How do I know when lobster tails are fully cooked when broiling?

The meat should turn completely opaque and white, with a slight golden brown on top. It usually takes about 1 minute per ounce of lobster tail. Avoid overcooking because it makes the meat tough and rubbery.

Can I use frozen lobster tails for this recipe?

Yes, frozen lobster tails work just fine, but I recommend thawing them in the fridge overnight or using the cold water bath method for about 30 minutes to ensure even cooking and good texture.

What’s the best way to butterfly lobster tails?

Using kitchen shears, cut down the top shell lengthwise, being careful not to cut through the bottom shell or tail fin. Then, gently pull the meat up and lift it out to rest on top of the shell. This helps the lobster cook evenly and allows more surface for the buttery topping to soak in.

Can I make the garlic butter sauce in advance?

Yes! The garlic butter sauce can be made a few hours ahead and refrigerated. Just re-melt it gently before brushing over the lobster tails. This makes prep super quick when you’re ready to broil.

Final Thoughts

This Easy Broiled Lobster Tail Recipe is one of those dishes I come back to whenever I want to impress without the stress. It feels luxurious, tastes amazing, and honestly, it’s just plain fun to make. Give it a try—you might find your new favorite go-to for that special dinner or a spontaneous weekend treat.