Broiled Lobster Tails – Immaculate Bites

Impress your guests with these deliciously beautiful and easy broiled lobster tails! Bring all the ingredients together and enjoy a restaurant-style dinner in the comfort of your own dining room in less than an hour!

A few years ago, my cousin asked for a quick dinner date dish for the girl he liked. I told him I’d make broiled lobster tails for them.

He was a bit hesitant when he heard broiled lobster, since he thought it would be too complicated. But then, I let him help me and even taught him how to do it himself. He couldn’t believe how easy it was!

A few years later, that girl became his fiancée. She even asked me how to make delicious broiled lobster tails, and serves them whenever they’re celebrating. These kinds of stories always bring me joy.

Cold-Water vs. Warm-Water Lobsters

Which one you choose often depends on your budget and how you plan on cooking them. Cold water lobsters (think Maine and South Africa in the cold Atlantic Ocean and Australia in the southern South Pacific) have large claws; delicate, tender, and sweet flesh; and a larger price tag. Warm water lobsters are missing the large claws, have a milder flavor and firmer texture, and aren’t as expensive.

Because the expensive, cold water lobsters are more flavorful, a spicy sauce might be lost on them. They hold up well for poaching and steaming. Lobster rolls are best with cold water lobsters. The more budget-friendly warm water lobsters love flavor-intense sauces, and they broil well. Aren’t we glad!

How to Broil Lobster Tail

Before getting started, I want to share something I learned when I tried to broil a large lobster tail. I had to finish it in the microwave because the outside was close to burning, and the middle still wasn’t cooked. This recipe is definitely better with smaller tails.

1. Combine melted butter, oil, garlic, lemon juice, paprika, cayenne pepper, thyme, salt, and pepper. Set aside. (Photo 1)
2. Butterfly the lobster tails by cutting the shell lengthwise down the center with kitchen shears or a sharp knife. Avoid cutting the entire length of the tail. Pry the shell apart enough to expose the meat, keeping the fin intact. Lift the meat and lay it over the shell. (Photo 2)

1. Brush the meat with the butter garlic sauce, covering it thoroughly. Marinate in the fridge for 25-30 minutes. (Photo 3)
2. Broil: Place the tails on the upper-middle rack, and broil them for 5-10 minutes (depending on the size) until the flesh is opaque and white. Remove and serve immediately. (Photo 4)

Recipe Tips

• While you can broil lobster tails straight from frozen, thawing them first gives you the best texture. Let them thaw overnight in the fridge (not more than 10-12 hours) or seal them in a ziplock bag and submerge them in cold water for an hour, changing the water every 15-20 minutes.
• A small lobster tail is around 3-5 ounces, making it perfect for a single serving. An 8-ounce tail is about as large as you want to go, because the larger ones don’t cook evenly under the broiler.
• Lobster tails are done when the flesh is opaque and firm, and the internal temperature will be 140℉ (60℃).
• Don’t keep raw lobster for more than 18-24 hours in the fridge because it goes bad fast.

What to Serve with Broiled Lobster Tail

As much as we love lobster, it’s really the sides that make the meal memorable. We usually enjoy roasted potatoes or risotto, asparagus, and a refreshingly light Greek salad. For a lighter dessert to balance the lobster’s richness, key lime pie is ideal. For pure decadence, whip up a creme brulee.

More Captivating Seafood Recipes to Enjoy

By Imma

This blog post was originally published in November 2020 and has been updated with additional tips and tempting photos.

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Prep: 10 minutes mins

Cook: 10 minutes mins

25 minutes mins

Total: 45 minutes mins

American

• In a small bowl, combine the melted butter, olive oil, garlic, lemon juice, paprika, cayenne pepper, thyme, salt, and pepper. Mix well and set aside.

• Using kitchen shears or scissors, cut the top of the lobster shell lengthwise down the center, but not all the way to the tail. Pry the shell apart slightly, keeping the fin end intact, lift the meat and lay it over the shell.

• Brush the meat with the garlic sauce, making sure to completely cover all the meat.

• Place the tails in a 9”x13” baking sheet, cover with a plastic wrap, and let them marinate in the fridge for 25-30 minutes.

• Preheat the oven to broil, place the baking pan on the upper-middle rack, and broil the tails for 5-10 minutes (depending on their size) or until the flesh is opaque and firm.

• Remove from the oven and serve immediately with your chosen sides.

• To get the timing right, calculate one minute per ounce. So a 4-ounce tail should take 4 minutes under the broiler.
• Please keep in mind that nutritional information is just an estimate and can vary greatly based on the products used.

Serving: 1lobster tail| Calories: 298kcal (15%)| Carbohydrates: 3g (1%)| Protein: 11g (22%)| Fat: 28g (43%)| Saturated Fat: 10g (63%)| Polyunsaturated Fat: 2g| Monounsaturated Fat: 14g| Trans Fat: 0.5g| Cholesterol: 112mg (37%)| Sodium: 946mg (41%)| Potassium: 193mg (6%)| Fiber: 1g (4%)| Sugar: 0.4g| Vitamin A: 1142IU (23%)| Vitamin C: 6mg (7%)| Calcium: 73mg (7%)| Iron: 1mg (6%)

Course: Entree, Main

Cuisine: American

Diet: Gluten Free