Lobster Tails Recipe
This is my favorite way to cook lobster tails in the oven! It comes out perfect every time, so flavorful and juicy. I’ve included a demo video, tips, and step-by-step instructions on how to prepare them. I also include a guide to help know when lobsters are done, using a thermometer and a minutes-per-ounce guideline so the lobster stays tender and never rubbery.
What Readers Say!
I found Tristan Da Cunha Lobster tails about 6 oz on sale in the USA ( I went there in 98 on the RMS St. Helena) and this is an easy to understand and make recipe! My Wife & tummy thank you! ~David
Nothing says romantic meal like a gorgeous display of freshly cooked seafood, especially lobster. Lobster is a great choice for a special dinner because it’s known is one of the most luxurious dishes.
- That is also why lobster has such a high price at the restaurants and at the store.
- Despite the high pricing on fine dining menus, it can actually be quite affordable to make right at home.
- Lobster is really easy too cook at home, as long as you follow a few rules of my easy lobster tails recipe.
- When cooked properly, lobster is succulent, slightly sweet in flavor with juicy and plump texture.
- You also have some price-cutting options like using lobster tails, which tent to be WAY cheaper than a whole lobster or fresh lobster meat. And, you can even find them frozen, which will also save some money.
Table of Contents
Key Ingredients and Substitutions
- Lobster tails – Look for cold-water lobster tails whenever possible because they are sweeter, firmer, and more flavorful than warm-water varieties. Frozen lobster tails work great too; just be sure they’re fully thawed before cooking. Swap: If tails are very small (5-6 oz), plan on 2 per person.
- Unsalted butter – Unsalted butter lets you control the seasoning and brings out the natural sweetness of the lobster. Make sure it’s softened, not melted, so it blends smoothly with the herbs. Swap: Use salted butter if needed but reduce or skip adding extra salt later.
- Garlic cloves – Fresh garlic gives the butter bold, aromatic flavor that pairs beautifully with lobster. Using anything than fresh when working with an expensive ingredient like lobster, will not give you superior flavor.
- Fresh lemon zest – Lemon zest adds bright citrus flavor without overpowering the lobster like juice can. Be sure to zest only the yellow part, avoiding the bitter white pith. Tip: Save the lemon for wedges to serve on the side.
- Herbs: Fresh parsley and Chives – herbs add freshness, flavor and color to the butter mixture. Swap: Use fresh basil or a mix of parsley and dill for a slightly different herb profile. Use finely sliced green onions (green parts only) if chives aren’t available.
Guide to Buying Lobster Tails
- Cold Water Lobster: come from cold waters of Maine, Canada (as well as New Zealand, Australia, and South Africa.) They are the best lobster tails to buy because they’re much tastier than the ones caught in warm waters because they grow slower due to cold water and that translates into a much more delicate, sweeter, and overall more authentic tasting meat.
- Warm Water Lobster: caught from warm waters of Florida, the Caribbean, and Latin American countries. These lobsters are not as sweet or flavorful but the biggest difference would be in the texture. This meat doesn’t firm up as well as cold water lobsters, so the meat can be mushy even after it’s completely cooked.
- PRO TIP: Whichever lobster you get, just avoid buying lobster meat that has been soaked in sodium tripolyphosphate solution. It’s a chemical that’s used to preserve the meat longer and often used on lobster meat that wasn’t fresh in a first place.
Using Fresh vs Frozen
What you use will depend largely on where you live and the size of your budget. Those of you who are far from coastal areas will likely need to opt for frozen lobster.
If you’ll be using frozen shellfish, be sure the thaw it completely before preparing.
- Best way to thaw frozen lobster tails (and other seafood): Transfer them from the freezer into the refrigerator the night before and let it slow-thaw overnight. It’s a good idea to check them an hour or so before cooking just to be sure they are thawed completely.
- Need them ready quickly? This is not a method that I use often because it does hinder the quality of meat texture but in a pinch, it works. Place frozen seafood in a large zip-lock bag and submerge in cold water inside a large bowl. Refresh the water every 10-15 minutes until they are ready to use. Depending on the size, this can take anywhere from 30-60 minutes.
How To Butterfly Lobster Tails
- Use kitchen shears, it’s your best took for working with the lobster tail easily. The shell is tough, and shears give you better control and safety.
- Quick visual overview: Using kitchen shears, cut straight down the center of the top shell (image 1), stopping at the base of the tail. Gently open the shell (image 2), loosen the meat from the sides, and lift it up to rest on top of the shell (image 3), keeping it attached at the base.
- Make sure to loosen the meat gently. Take your time separating the meat from the shell to avoid tearing it.
- Why this method works best: Butterflying and lifting the meat allows it to cook more evenly under the broiler and creates that beautiful restaurant-style presentation.
- Remember, don’t cut through the bottom shell.
- To help prevent being poked with the spikes or sharp corners, wear gloves. Lobster shells can be sharp, especially on the underside.
How To Make Lobster Tails Under The Broiler
- Preheat the broiler and position the oven rack about 6 inches from the heat source. This broiler rack position gives you even cooking without burning the butter.
- Pat the butterflied lobster meat dry with a paper towel, then lightly season with salt. Dry meat helps the butter stick and prevents steaming under the broiler.
- Spread the garlic-herb butter evenly over the lobster, pressing gently so it stays in place. The butter should coat the meat without dripping heavily onto the pan.
- Broil until the shells turn bright red and the meat is opaque and plump. If the butter starts browning too fast, loosely tent with foil and keep cooking.
- Be careful not to overcook the lobster, once it passes 145°F, the meat can quickly turn tough and rubbery. Perfectly cooked lobster should be opaque, plump, and firm to the touch, but still springy and juicy, not stiff or dry.
- Drizzle with the remaining melted butter and serve immediately for the best texture and flavor.
Estimated Broil Time By Size
To estimate broiling time, calculate about 1 minute per ounce of lobster tails (remember lobster tail internal temperature should be 145°F):
- 3-4 oz (Small): 5-8 minutes
- 5-6 oz (Medium): 7-10 minutes
- 7-9 oz (Large): 10-12 minutes
- 10 oz+ (Extra Large): 12-15+ minutes
Tips For Making Lobster Tails and Troubleshooting
- Dry the lobster meat well before seasoning. Surface moisture can cause the butter to slide off, so pat the meat dry thoroughly with paper towels before adding salt and butter. If you’re still struggling, simply do your best to place compound butter on top.
- Position matters under the broiler! Keep the oven rack about 6 inches from the broiler element. Too close and the top may burn before the lobster cooks through. Too far and the top may overcook and be rubbery before the center is done.
- Watch closely during the last few minutes. Broilers vary a lot from oven to oven. Stay nearby and keep an eye on the lobster, especially toward the end, to avoid scorching.
- Avoid overcooking, this is the #1 mistake. Overcooked lobster turns tough and rubbery very quickly. As soon as the meat turns opaque and reaches 145°F in the thickest part, it’s done. If you’re unsure, pull it early and check, it’s easy to add another minute.
- If the butter starts browning too fast – Loosely tent the pan with foil for a minute or two and continue broiling until the lobster is cooked through. This protects the herbs and garlic from burning.
- Serve immediately for best texture. Lobster is at its juiciest and most tender right out of the oven. If it sits too long, it can lose moisture and firm up.
- Planning for guests? Prep smart. You can butterfly the lobster tails and make the butter mixture ahead of time, but always broil just before serving for the best flavor and texture.
Some Flavor Variation Options
- Garlic Parmesan Lobster – Add 2-3 tablespoons freshly grated Parmesan to the compound butter mixture and finish with a quick sprinkle after broiling.
- Spicy Cajun Lobster – Mix ½-1 teaspoon Cajun seasoning or smoked paprika with a pinch of cayenne into the butter for gentle heat.
- Lemon Dill Lobster – Swap parsley for fresh dill and add a squeeze of lemon juice after broiling for a bright, fresh finish.
- Italian Herb Lobster – Use a mix of parsley, basil, and oregano, and finish with a drizzle of olive oil instead of extra butter.
- Simple Butter & Lemon – Skip the herbs entirely and serve with melted butter and lemon wedges for a classic steakhouse-style option.
Recipe FAQs
No, no need to rinse lobster meat. Rinsing can actually add excess moisture and affect the texture. If needed, simply pat the lobster dry with paper towels before seasoning and cooking.
Yes. Lobster tail weights are listed and measured with the shell on, which is what you should use when estimating cooking time and portions.
Yes. Frozen lobster tails work very well, just make sure they’re fully thawed (in the refrigerator!) before cooking so they cook evenly.
Most lobster tails are on the smaller side (5-8 oz), so plan on 2 tails per person unless you’re using very large, jumbo tails.
You can butterfly the tails and prepare the butter mixture up to a day in advance, but broil them just before serving for the best texture and flavor. Store separately. Make sure to cover the butterflied lobster tails air-tight and refrigerate.
What to Serve with Lobster Tails
When it comes to sides, lobster tails pair best with simple, comforting dishes that don’t overpower their delicate flavor. Buttery options like garlic mashed potatoes, parmesan risotto, or creamy stovetop mac and cheese are always a favorite and feel especially fitting for a special meal.
If you want something lighter, go with roasted asparagus, bacon and onion green beans, or a fresh Greek salad or Caesar salad. Warm, crusty bread or garlic bread is perfect for soaking up any extra butter.
For “surf and turf” options, filet mignon or make a steak in the oven. If you prefer chicken, try it with parmesan herb stuffed chicken or sun-dried tomato feta stuffed chicken.
Storing and What To Do with Leftovers
- Store leftover lobster tails in an airtight container in the refrigerator for up to 2 days. For best results, remove the meat from the shell before storing to keep it from drying out.
- To reheat, warm gently, either covered in a low oven (about 300°F) or briefly in a skillet with a little butter. Avoid microwaving if possible, as it can make the lobster tough.
- Cold leftover lobster meat is delicious chopped in a salad and used in lobster mac and cheese, lobster pasta, lobster risotto, or even a simple lobster roll the next day.
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Lobster Tails Recipe
Ingredients
- 4 lobster tails
- 6 tbsp unsalted butter softened
- 2 tbsp minced chives
- 2 tbsp minced parsley
- 1 lemon – zest only
- 3-4 garlic cloves pressed
- salt
Instructions
How to prepare the butter mixture:
- Pull butter out of the refrigerator, cut off the right amount, and place it in a small bowl. Leave it on the counter for about 30 minutes to let it soften. (Or soften in the microwave if you have that setting. Don't melt!)
- Add lemon zest, chives, parsley, pressed garlic, and salt. Mix well until all ingredients are incorporated into butter. Set aside.
How to butterfly a lobster tail:
- Pick up the lobster tail and cut the hard, outer shell down the middle all the way down to where the shell meets the tail.
- To pull the shell apart, you will need to use some muscle and crack the ribs on the softer underside with your hands. But be careful not to actually crack the shell apart in two. (You can use gloves because the lobster may have spikes on their underbelly.)
- Pull the shell open but don't break in half.
- Use your fingers to gently and carefully pull the meat away from the shell walls and gently lift the meat out above the shell. (Make sure not to take the meat off the shell completely, it should still be attached to the end of the tail.)
- Place the meat over the shell and repeat with remaining lobster tails. Place them on a baking sheet.
How to broil lobster tails:
- Preheat the oven broiler on high setting and move the rack to the middle of the oven. There should be about 6 inches between the top of the lobster meat and the broiler.
- Pat the lobster meat with a paper towel to soak up excess moisture and season the meat with a little salt all around. (Not too much because there is some salt in the butter mixture.)
- Spread 2/3 of the butter mixture among the four lobster tails and leave remaining butter to finish them off when baked.
- Place the baking sheet with lobster tails unto the over, centering it under the broiler. Cook until the meat is white and opaque. Depending on the size of the lobster, it will take 10-12 minutes. (Smaller lobster tails would take less time (6-8 minutes) and larger lobster tails will take a couple minutes longer (12-14 minutes).)
- To make sure that your lobster meat is cooked, best way is to use a digital read meat thermometer. Lobster meat should be cooked to 145°F internal temperature. Make sure to take the reading of the thickest part of the meat and not touching the shell.
Finishing lobster:
- Once cooked, melt remaining butter mixture and brush each lobster tail with the flavorful melted butter. Serve immediately with lemon wedges.
Video
Notes
- When buying lobster tails: remember to avoid buying lobster meat that has been soaked in sodium tripolyphosphate solution. It’s a chemical that’s used to preserve the meat longer and often used on lobster meat that wasn’t fresh in a first place.
- Prep Ahead: While these should be cooked just before serving, you can butterfly the tails (don’t pull the meat out) and make the butter mixture the day before. Cover air-tight and keep in the refrigerator. Transfer to the counter about 30 minutes before baking.
- How Many Per Person: Unless you can get your hands on jumbo-sized tails like 14-20 oz., I would plan on two per person. Most common sizes of lobster tails range from 5-12 oz. and you’ll want to have 2 per person.
- How Long To Cook Lobster Tails: You can average about 1 to 1.5 minutes per ounce when calculating approximate time. Check and make sure the meat is completely opaque and the shell is turned bright red. Of course, temperature is your best indicator, and lobster meat should be at 145°F at the thickest part.
Nutrition
More Lobster Recipes To Try
Originally published on Will Cook For Smiles in February 2021.
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Categories:
30 Minute Meals, Dinner Recipes, Father's Day Recipe Ideas, Gluten Free Recipes, Most Popular Recipes, Mother's Day Recipe Ideas, Seafood Dinner Recipes, Valentine's Day,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
I found Tristan Da Cunha Lobster tails about 6 oz on sale in the USA ( I went their in 98 on the RMS St. Helena) and this is an easy to understand and make recipe! My Wife & Tummy thank you!
That’s amazing! I’m so glad you were able to find the lobster tails here and that you both enjoyed the recipe. Thank you for sharing your story, it made my day! 🦞✨
I love lobster! This was amazing!