I love how this lobster tail recipe turns an ordinary evening into something that feels truly special without requiring complicated techniques or expensive restaurant prices. I enjoy making lobster tails at home because they cook quickly, feel elegant on the plate, and deliver tender, juicy meat every single time. With a simple garlic butter sauce and a high-heat broil, I get restaurant-quality lobster in under 20 minutes.
Why You’ll Love This Recipe
I appreciate this recipe because it is fast, reliable, and impressive with very little effort. I like that it works with both fresh and frozen lobster tails, making it accessible year-round. I also enjoy how the garlic butter enhances the natural sweetness of the lobster without overpowering it. This method gives me perfectly opaque, tender meat while keeping the process simple and stress-free.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the lobster
2 fresh or frozen lobster tails, thawed if frozen, about 5–6 oz each
For the garlic butter sauce
½ cup unsalted butter, melted
4 garlic cloves, minced
2 tablespoons fresh parsley, finely chopped
½ teaspoon dried red pepper flakes
1 tablespoon fresh lemon juice
½ teaspoon salt
¼ teaspoon freshly cracked black pepper
I start by preheating my oven to broil at 500°F and positioning the rack about 4–6 inches from the heat source. This high heat is key for cooking the lobster quickly without drying it out.
I butterfly the lobster tails by cutting through the top shell lengthwise with kitchen shears, stopping before the base. I gently crack the ribs underneath, loosen the meat, and pull it up to rest on top of the shell while keeping it attached at the base.
In a small bowl, I mix the melted butter, garlic, parsley, red pepper flakes, lemon juice, salt, and black pepper until smooth and well combined.
I place the lobster tails meat-side up on a baking sheet and generously brush the garlic butter sauce over the exposed meat, making sure it coats every surface.
I broil the lobster tails for 6–11 minutes depending on their size, watching closely near the end. I remove them as soon as the meat turns opaque and reaches an internal temperature of about 140–145°F.
I finish by drizzling any remaining butter sauce over the lobster and serving immediately with lemon wedges.
Servings And Timing
This recipe serves 2 people.
Prep time: 5 minutes
Cook time: 6–11 minutes
Rest time: 2 minutes
Total time: about 15–20 minutes
Small tails (3–4 oz): 6–8 minutes
Medium tails (5–6 oz): 10–11 minutes
Large tails (7–9 oz): 12–15 minutes
Variations
I sometimes swap the butter for olive oil when I want a lighter version with a Mediterranean feel. I also enjoy using fresh dill, tarragon, or thyme instead of parsley for a different flavor profile. When I want a smoky twist, I grill the butterflied tails instead of broiling them. For a citrus-forward version, I replace lemon juice with lime.
Storage/Reheating
I store cooked lobster tails in an airtight container in the refrigerator for up to 3 days. If I need longer storage, I remove the meat from the shell and freeze it for up to 3 months.
When reheating, I wrap the lobster in foil and warm it in a 300°F oven for about 5–7 minutes. I avoid the microwave because it makes the meat tough and rubbery.
FAQs
Can I cook lobster tails from frozen?
I can, but I prefer thawing them first for even cooking and better texture. If I cook them frozen, I add 2–3 extra minutes to the broiling time.
How do I know when lobster tails are done?
I look for meat that is opaque and white throughout, and I aim for an internal temperature of 140–145°F in the thickest part.
Can I use oil instead of butter?
I often do. Olive oil works well and creates a lighter dish while still keeping the lobster moist and flavorful.
What size lobster tails work best?
I find that 5–6 oz tails cook the most evenly and are easiest to manage, but this method works well for smaller and larger sizes too.
Can I grill lobster tails instead of broiling?
Yes, I grill them meat-side down first, then flip and brush with butter until fully cooked and opaque.
Conclusion
I find that cooking lobster tails at home is far easier than most people expect, and the results are incredibly rewarding. With a simple butterfly cut, a flavorful garlic butter sauce, and a quick broil, I get tender, juicy lobster that feels luxurious without the restaurant bill. This recipe is one of my favorite ways to make an impressive meal with minimal effort, and I always enjoy serving it for special occasions or indulgent weeknight dinners.
Preheat oven to broil at 500°F, positioning the rack 4–6 inches from the heat source.
Butterfly the lobster tails by cutting through the top shell lengthwise, stopping before the base. Loosen the meat and lift it to rest on top of the shell.
In a small bowl, mix melted butter, garlic, parsley, red pepper flakes, lemon juice, salt, and black pepper.
Place lobster tails meat-side up on a baking sheet and brush generously with the garlic butter sauce.
Broil 6–11 minutes depending on tail size, until meat is opaque and reaches 140–145°F internal temperature.
Drizzle remaining butter sauce over lobster and serve immediately with lemon wedges.
Notes
Use olive oil instead of butter for a lighter Mediterranean version.
Swap parsley with fresh dill, tarragon, or thyme for different flavors.
Grill the butterflied tails instead of broiling for a smoky twist.
Replace lemon juice with lime for a citrus-forward variation.
Cook frozen tails by adding 2–3 extra minutes to the broiling time.
