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No need to be intimidated by cooking lobster tails. This is the easiest method ever for perfect, restaurant quality broiled lobster tails at home!

Broiled Lobster Tails on a white plate with a small bowl of butter.

Looking to create an impressive gourmet dinner without the hassle? Lobster tails are incredibly easy to cook. Simply cut them open to expose the meat, and drizzle butter on top. Pop it under a broiler for a few minutes and you are ready to eat! It really is that simple!

Do you have to cut lobster tails before cooking?

Yes, lobster tails need to be cut open for even cooking. You can use a sharp knife, or kitchen shears. Kitchen shears provide the easiest way to cut through the shells. Don’t worry if you cut the meat along the way, this will butterfly the meat and make it cook more evenly.

Cutting Lobster Tails with scissors.

Can I use frozen lobster tails?

Lobster tails are most often sold frozen, or thawed from frozen. It’s rare to find fresh lobster tails unless you are living near the ocean. Lobster tails need to be thawed for even cooking. Place your tails in the refrigerator for 24 hours for thawing. For a quicker method, place your lobster tails into an airtight plastic bag, squeeze out all the air, and immerse the tails in cold water in a sink or large bowl. Replace the cold water every 30 minutes until thawed, which will take 30-60 minutes.

How do you know when lobster is cooked through?

You can go by looks. Raw lobster is translucent so you can see through it. When cooked, lobster turns opaque and white. You’ll know it is cooked through when it is white. When lobster is overcooked, it becomes chewy and rubbery. You can always use a thermometer to ensure 100% accuracy. Lobster should be cooked to an internal temperature of 140 degrees Fahrenheit.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Broiled Lobster Tails on a white plate with a small bowl of butter.
No need to be intimidated by cooking lobster tails. This is the easiest method ever for perfect, restaurant quality broiled lobster tails at home!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Ingredients
  • 2 lobster tails
  • 1/2 cup salted butter melted
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large lemon cut into wedges
Instructions
  • Turn on the broiler setting in your oven and let it preheat.
  • Use kitchen shears or a sharp knife to slice open the lobster tail lengthwise to expose the meat inside. Place on a small, ungreased baking sheet. 
  • In a small bowl, whisk together melted butter, garlic, salt, and pepper. Drizzle over lobster exposed lobster meat. 
  • Place baking sheet 6 inches beneath broiler and let broil until the meat is no longer translucent, 5 to 10 minutes. Watch closely. Serve immediately with lemon wedges. Squeeze juice over lobster meat just before eating. 
Notes

Nutrition

Serving: 1lobster tail | Calories: 474kcal | Carbohydrates: 6g | Protein: 12g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 202mg | Sodium: 965mg | Potassium: 201mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1418IU | Vitamin C: 29mg | Calcium: 81mg | Iron: 1mg
Course: Main Dish
Cuisine: American
Keyword: Lobster Tails

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Jane Stephen

You failed to mention an important step and that is to remove the the intestine vein down the back of the tail! Sometimes it is white but usually it is black!

Debra Chauncey

5 stars
if it’s anything like crawfish take the center tail fin flip it backward then twist and pull the sand vein out. or after cutting the shell you should be able to see and remove.

Danny T Dunne

5 stars
Very Cool. Easy to follow which I did right after I watched. Thanks.

Julie

5 stars
Absolutely delicious!

5 stars
Great

Jacquetta Williams

5 stars
I was a little nervous until I saw your video. Thanks for making it painless and easy. I also like the way that the video was to the point. Stick to that. To the point.

JW

PRISCILLA JANE Bias

5 stars
So simple and fast. If you watch the video that accompanies the recipe, she says to feel free to add whatever youd like to add some flat or to the recipe. I will try that next time!

Tim Corsaro

5 stars
Very informative. Great video.

Susana

Hi Rachel! Your recipes are wonderful. They’re simple and easy to prepare and the final results are great. I checked few and decided to subscribe so I’ll have something new to experiment. Thanks for all the good info.?

5 stars
Easy, sounds good will try! ?

Michael fsirley

5 stars
Great way to make this easy and delicious thanks

Jeff Mecum

5 stars
Simple and easy. Thanks….

Donna

5 stars
Wonderful! Very clear and easy.

Lynn

5 stars
Thank you for making something that seemed intimidating so easy. We can hardly wait to do this for our Thanksgiving.

Kandace

5 stars
This recipe is great! First time I’ve ever made lobster tails and they turned out perfectly and we’re so easy to prep and cook!

This recipe was SO easy to follow and turned out amazing! I made 4 smaller lobster tails as a Valentine’s Day treat and it was the best lobster I’ve ever had! Thanks for sharing!

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