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!
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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.

- 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.
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

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:
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.
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.
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.
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.
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Easy Broiled Lobster Tail Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Broiling
- Cuisine: American
Description
This fast and easy broiled lobster tail recipe delivers tender, juicy lobster meat with a rich buttery garlic sauce enhanced by lemon juice, smoked paprika, and a hint of cayenne pepper. Perfect for a special dinner or celebratory meal, it ensures perfectly cooked lobster tails every time with minimal effort.
Ingredients
Lobster Tails
- 4 10-oz lobster tails
Butter Sauce
- ¼ cup salted butter (melted; ½ stick)
- 2 cloves garlic (crushed)
- 2 teaspoon lemon juice
- ½ teaspoon smoked paprika
- 1 pinch cayenne pepper
Instructions
- Thaw Lobster Tails: If lobster tails are frozen, thaw them overnight in the refrigerator or submerge them in a sealed bag in cold water for about 30 minutes to fully thaw.
- Preheat Broiler: Set your oven to Broil at 500 degrees F (260 degrees C) and position the oven rack so lobster tails will be about 4 to 5 inches away from the broiler element.
- Butterfly Lobster Tails: Using kitchen shears, carefully cut down the center of the lobster shell lengthwise, starting opposite the tail fins down the top shell but not through the bottom shell or the tail fin. Gently pry open the shell, pull the lobster meat upward out of the shell while keeping it attached at the tail fin end, then place the meat on top of the slightly pushed-together shell on a baking sheet.
- Prepare Butter Mixture: In a small bowl, whisk melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne pepper until combined.
- Brush Lobster Tails: Generously brush the butter mixture over the exposed lobster meat, ensuring full coverage.
- Broil Lobster Tails: Broil the lobster tails until the meat turns opaque and lightly browned, approximately 1 minute per ounce of lobster tail. For 10-ounce tails, broil about 10 minutes; for smaller tails, adjust accordingly.
- Serve: Remove from oven and serve immediately for a tender, flavorful lobster experience.
Notes
- Use kitchen shears carefully to avoid cutting the bottom shell or tail fin when butterflying lobster tails.
- Adjust broiling time based on tail size to avoid overcooking and drying out the lobster meat.
- For additional flavor, sprinkle extra smoked paprika or a squeeze of fresh lemon before serving.
- Frozen lobster tails should be fully thawed for even cooking and best texture.
- Serve with steamed vegetables or a light salad to complement the richness.
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


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