30-Minute Broiled Buttery Lobster Tails
Succulent lobster tails split and butterflied, then brushed with a vibrant garlic-lemon-herb butter before broiling until tender and opaque. The meat pulls away easily from the shell, staying moist and sweet under a golden crust. Serve immediately with extra melted butter for dipping. Restaurant-quality elegance achieved at home with minimal technique but maximum impact.
Ingredients
- ½ cup butter, melted
- 1 large clove garlic, crushed
- 2 tablespoon lemon juice, fresh
- 2 tablespoon parsley, finely chopped, plus extra for serving
- 1 teaspoon Dijon mustard
- 1 pinch cayenne powder
- 4 lobster tails, raw
Instructions
- 1
Preheat broiler to 500F.
- 2
Combine melted butter, crushed garlic, lemon juice, parsley, Dijon mustard, and cayenne in small bowl.
- 3
Cut each lobster tail down the middle of the top shell with scissors, stopping at the tail.
- 4
Crack open shell sides and pull meat gently upward, resting it on top of empty shell.
- 5
Brush butter mixture over lobster meat with pastry brush, coating underside as well.
- 6
Broil until internal temperature reaches 140F, about 5-10 minutes depending on thickness.
- 7
Drizzle with additional butter mixture and garnish with fresh parsley before serving.
Tips
Butterfly the lobster meat gently to avoid breaking it; it should rest on the shell like an open book for even cooking and presentation.
Have all ingredients prepped before broiling since the cooking window is quick; timing varies by tail thickness, so start checking at 5 minutes.
Good to Know
Keep cooked lobster tails refrigerated up to 2 days in airtight container. Reheat gently in low oven (300F) with extra butter to restore moisture.
Prepare butter mixture up to 1 day ahead. Keep refrigerated. Butterfly lobster tails up to 8 hours ahead; cover with damp paper towel and chill.
Serve immediately while hot with lemon wedges, extra melted butter for dipping, and crusty bread to soak up juices. Pairs with crisp white wine or champagne.
Common Mistakes
Overbroil to avoid tough, rubbery meat; check internal temp at 5 minutes since cooking time varies greatly with tail thickness.
Skimp on butter coating to avoid dry lobster; the fat keeps meat tender during high-heat broiling.
Substitutions
FAQ
Can I make the butter sauce ahead?
Yes, prepare the butter mixture up to 1 day ahead and refrigerate in an airtight container. Warm gently before brushing onto lobster tails.
What if my broiler runs very hot?
Check lobster tails starting at 4 minutes instead of 5. Use an instant-read thermometer to confirm 140F internal temperature; thickness varies, so visual doneness alone is unreliable.
Can I freeze cooked lobster tails?
Freeze up to 3 months in airtight container or freezer bag. Thaw overnight in refrigerator and reheat gently in 300F oven with butter to restore moisture and prevent drying.