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GET IT NOWWith a flavorful butter sauce and ultra quick cooking method, this is my best lobster tail recipe for holidays, celebrations, and date nights at home. It will make you feel like you’re at a fancy restaurant! And while I have many lobster recipes here on Wholesome Yum — including air fryer lobster, grilled lobster, and more below — I still keep coming back to this broiled lobster tail as my go-to method. It’s ready in just 20 minutes, including time to butterfly them, and doesn’t require any special appliances. Make it with me!
Why You Need My Lobster Tail Recipe
- It’s all about taste and texture – I’m pretty obsessed with that sweet, buttery lobster flavor, but the delicate texture is just as important. I’ll show you how to make it tender, never rubbery.
- Simple ingredients – Pick up some lobster tails and you probably have everything else you need at home. And the garlic butter seasoning is irresistible!
- Quick and easy to make – With my easy step-by-step instructions and tips, you’ll be a pro at cooking lobster tails in no time. Sure, it’s a fancy meal, but it’s actually very fast and simple.
- Restaurant-quality meal at home – I love lobster, but like other high-end seafood (looking at you, crab legs, sea bass, halibut, and scallops!), I don’t love ordering it at restaurants because it’s just so overpriced. With my recipe, you can make it at home for a fraction of the cost!
Ingredients & Substitutions
Here I explain the best ingredients for cooking lobster tails, what each one does in my recipe, and substitution options. For measurements, see the recipe card.
- Lobster Tails – This recipe works with both warm water and cold water lobster, but I highly recommend the latter if you can get it. It has a whiter, firmer meat and tastes better. You can buy lobster tails at most grocery stores or at the seafood market (the freshest option), but I often prefer warehouse clubs because they have larger ones for a better price.
- Salted Butter – Adds flavor, locks in moisture, and helps with browning. I usually use salted butter, so I don’t need additional salt. You can also use unsalted butter and add salt separately (you’ll need 1/8 teaspoon of salt, or more to taste). Feel free to add some black pepper if you like, too.
- Garlic – Use 2 fresh, crushed garlic cloves. Minced garlic is more likely to burn (and won’t mix with the other ingredients as well), so I don’t recommend it for broiled lobster tail. You can also substitute 1/2 teaspoon of garlic powder if that’s what you have on hand, but I think fresh tastes best.
- Lemon Juice – Not only does it pair perfectly with seafood, fresh lemon juice makes the lobster meat more tender. I also save some lemon wedges for serving.
- Smoked Paprika – I love its smoky flavor, but sweet paprika also works.
- Cayenne Pepper – I used just a pinch, so my lobster tail recipe did not come out spicy. You can add more if you like a kick.
How To Butterfly Lobster Tail
Here’s how I prepare lobster tails before cooking them — it’s easier than you might think:
- Cut the lobster shell. Using kitchen shears, cut down the center of the top shell, all the way to the tail. You want to cut through the top of the shell, but don’t cut through the bottom.
- Split it open. Using your hands to spread open up the shell, so that it separates away from the meat on the sides. If I find the meat sticking to the shell, I just separate it with my fingers. And if you see a dark line down the center of the tail (this is the intestinal tract), remove it. It’s safe to eat, but doesn’t look (or taste) good.
- Lift the lobster meat over the shell. Gently pull the meat upward, separating it away from the bottom shell. Leave the end attached to the tail fin. Gently push together the empty shell underneath and place the row of meat on top.
- Place onto a lined baking sheet, flesh side up. Now let’s go cook my lobster tail recipe!
How To Cook Lobster Tail
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prepare the oven. Preheat the oven to Broil on the high heat setting (500 degrees F or 260 degrees C). Set the oven rack such that the lobster tails would be 4 to 5 inches away from the broiler. Go ahead and place them on a baking sheet. (I love these pans so much — nothing ever sticks — but I still line them.)
- Coat the lobster in butter sauce. Whisk together the butter (melt it first), crushed garlic, lemon juice, smoked paprika, and cayenne. Brush the tails with the butter mixture. (I use these brushes because they’re easy to wash and don’t shed bristles.) It’s important to coat all the lobster meat, so that it stays nice and juicy — I think this is the best way to cook lobster tail! You’ll use about a tablespoon of butter mixture for each tail. Let it drip down into all the crevices.
- Broil lobster tails. Place the pan under the broiler, until the meat is opaque and slightly browned.
- Garnish and enjoy! I like to serve this lobster tail recipe with lemon wedges and a sprinkle of fresh parsley. You can also serve with melted butter on the side. To make it even more special, sometimes I make lemon butter sauce or just some extra garlic butter (the same one I brush on before cooking) to dip at the end.
My Recipe Tips
- You’ll need very sharp kitchen shears. Especially if your lobster tails are on the larger side, as they tend to have thicker shells. I actually love my multi-purpose kitchen scissors for preparing lobster tails, as they are sharper than half a dozen others I tried, including high-end brands.
- It’s fine if you cut through the lobster meat when cutting the shell. In fact, it cooks a bit more evenly if you do. Just don’t cut through the bottom.
- If you want to prevent curling, pierce a wooden skewer lengthwise through the center of each tail. I skipped this step here, as I don’t find it necessary with this method. If you still want to do it, you can see a visual in my grilled lobster tail post.
- Use a meat thermometer if you can. Lobster gets rubbery when it’s overcooked, and this is the best way to avoid that problem. I use this instant-read thermometer to check for doneness, and recommend an internal temperature of 140 degrees F in the thickest part of the tail. (Some recipes recommend 145 degrees F, but in my opinion it tastes overcooked that way.)
- Is your lobster frozen? I have info on what to do with it in my frozen lobster tails post.
The Perfect Cook Time
This is my top tip, so it deserves its own section! How long to cook lobster tails will depend on their size, but after lots of testing, I came up with a time “formula” that works quite reliably:
When broiling, my general rule of thumb is about 1 minute per ounce of individual tail. For example, broil 10-ounce lobster tails for about 10 minutes total, and 5-ounce tails will take about 5 minutes. (It doesn’t matter how many you have, only their individual size.) This really helps if you don’t have a thermometer!
Serving Ideas
Now you know how to cook lobster tail, but what do you serve with it? You definitely need more melted butter ( or my lemon butter sauce), but I also have you covered with side dishes and more:
- Veggies – I prefer sauteed broccoli or roasted asparagus as easy, light sides to this broiled lobster tail recipe. For more hearty veggie options, my fried brussels sprouts with balsamic or quick creamed spinach are perfect.
- Potatoes – I like roasted potatoes or a fluffy air fryer baked potato for filling options, or mashed cauliflower or roasted rutabaga as lighter alternatives.
- Surf And Turf – When I want something extra fancy for a special occasion, a quality steak makes lobster tail recipes even more impressive. My personal fave is filet mignon, but a simple sirloin steak or juicy ribeye is also fabulous.
- Salads – Try my fresh zucchini salad or arugula salad for a lighter dinner, or my colorful pomegranate salad or burrata salad for something special.
Lobster Tail Recipe (Fast & Easy)
Learn how to cook lobster tails perfectly with my quick and easy broiled lobster tail recipe. It's buttery, tender, and juicy every time!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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If tails are frozen, thaw them overnight in the fridge, or in a bag submerged in cold water on the counter for about 30 minutes.
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Preheat the oven to Broil (500 degrees F or 260 degrees C). Set the oven rack such that lobster tails placed on a baking sheet would be 4 to 5 inches away from the broiler.
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Butterfly the lobster tails. Using kitchen shears, cut down the center of the shell lengthwise, starting from the end opposite the tail fins, continuing down until you reach the tail but without cutting the tail. You want to cut through the top of the shell, but don't cut through the bottom shell. Use your thumbs and fingers to spread open the shell on top, then gently pull the lobster meat upward, separating it away from the bottom shell, leaving the end attached to the tail fin intact. Slightly push together the empty shell underneath and place the row of meat on top. Place the butterflied lobster tail onto the baking sheet. (See the post above for a visual of this process.)
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In a small bowl, whisk together the melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush the butter mixture over the lobster meat.
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Broil the lobster tails until the meat is opaque and lightly browned, about 1 minute per ounce of individual tail. (For example, broil 10-ounce lobster tails for 10 minutes or broil 5-ounce tails for 5 minutes.)
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 10-ounce lobster tail
- Recipe tips: Check out my recipe tips above to help you cut the shells easily, get perfectly juicy results every time, and notes on curling or using frozen tails.
- How to butterfly lobster tails: I have a step-by-step visual above to show you how to cut the shells and separate the lobster meat.
- Timing: Use my rule of thumb here for perfect cook time.
- Prep ahead: Most seafood is best freshly cooked, and recipes for lobster tails are no exception. So, I recommend cooking immediately before serving. However, I often butterfly the tails and make the seasoned butter in advance. Do not brush on the butter mixture on the lobster more than 20 minutes before cooking. If you do, the acid in the lemon juice will start to “cook” the meat. (This is actually how I make shrimp ceviche, but that’s not what we are going for here!)
- Leftovers: If you have leftovers from my lobster tail recipe (what?!), you can still reheat and enjoy them. Place each tail onto a large piece of aluminum foil, top with a generous pat of butter, and wrap tightly. Reheat in the oven at 350 degrees F for 5-8 minutes, until warm. You can also use leftovers to make my lobster bisque or lobster salad.
- Freeze: I don’t recommend freezing cooked lobster, as the texture will change, and it’s just not worth it for such an expensive ingredient! When I have extras, I freeze them raw after blanching them. To do this, boil 2 quarts of water with 1/2 cup non-iodized salt, then add the lobster for 1 minute. Plunge in ice water to stop the cooking process. Cool completely in the cold water, pat dry, then freeze. With this method, they last 9-12 months in my freezer.
📖 Want more recipes like this? Find this one and many more in my Low Carb Holiday Cookbook!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Broiled Lobster Tail Recipe
224 Comments
Rene Dyment
2This recipe turned out wonderful! It is now my go to recipe for lobster. We only have it about once every 5 years, so it’s important I don’t ruin it. This recipe is full proof! I will never do it another way! Thank you
Linda
1The lobsters turned out great! Delicious.
Wholesome Yum D
1I’m so glad to hear that, Linda! So happy the lobsters were a hit, sounds like a delicious success!
Laura
1OMG! It was awesome and i finally got the tail out of the shell correctly for the first time! Thank you for the detailed instructions on getter the meat out on top of the shell!
Jan
1The best recipe for cooking lobster we have ever had. Her suggestion of cooking 1 minute for each ounce made this the perfectly cooked lobster. I did not do the spices, only the butter & garlic then dipped in lemon once cooked. Absolutely delish! I will always use this recipe.
Kyle
1This recipe is truly excellent. The time per ounce is spot on with broiling instructions for a perfectly cooked lobster tail.
malund50
0I thought I wanted to make lobster tails for New Year’s Eve and when I saw your recipe I thought I would actually try it. They came out fantastically. You were right when you said in your you tube video not to be afraid to try this. Everything was easy and just really delicious. The sauce was wonderful and cooking time as you explained it was right on the money. I have printed a number of your recipes and ordered some products and can’t wait to try them. You have so much information and tips for each recipe it’s amazing. The biggest bonus is that they are all healthy recipes. I especially like the fact that you have GF recipes. Keep up the good work. I am a dedicated follower now. Thanks, M. Lund
Maya | Wholesome Yum
0Thank you so much, that makes me so happy to hear! Happy new year and hope you try more of my recipes this year!
Mimi
0My family agreed — these were the best lobster tails I’ve ever made. Easy and delicious.
Wholesome Yum D
0That’s amazing to hear, Mimi! I’m so glad your family loved them and thanks for sharing!
veronika
0Always come back to this recipe, when I want a fancy dinner at home. So easy to make and super healthy for a late dinner.
Wholesome Yum D
0That’s so great to hear, Veronika! I love that this has become your go-to for a fancy meal!
Ingrid
0OMG!!!! first time cookig lobster. Wow! My mom turned 81 and she wanted lobster :). Thank you for your video on how to prep the lobster and the timing in the oven. It was spectacular. My husband said that this is what he wants for his birthday lol!. I also made the cauliflower mash. Birthday dinner was to die for :).
Wholesome Yum D
0I love that so much, Ingrid, what a special way to celebrate your mom’s 81st! 🎉 I’m honored my recipe could be part of such a memorable dinner, and I’m so glad the lobster and cauli mash were a hit with everyone. Thanks for sharing! 🙂
Steve
0Also works well for 10 4 oz. tails. Garlic and lemon juice amounts are minimums! For more flavor, mince or press garlic. Carefully pour butter mixture on exposed meat avoids contact between butter and uncooked meat; after cooking, add pan juices to leftover butter mixture, and serve with cooked lobster.
Wholesome Yum D
0Thanks for the great tips, Steve! Using 10 small tails sounds like a perfect option, and I love your suggestions for boosting the garlic and lemon flavor. Pouring the butter mixture carefully and reusing the pan juices is such a smart and tasty touch. Appreciate you sharing your method!
Pepe Le Pfaff
0I don’t see anything about the sodium content. Since I’m watching my sodium intake due to high blood pressure, I have to be sure I don’t go over my limit.
Thank you Maya.
Maya | Wholesome Yum
0Hi Pepe, I cover why it’s not included in my nutrition policy.
Laurie
0This is my go-to recipe for lobster tails! They always come out perfectly and are really pretty easy to make!
Wholesome Yum D
0So glad to hear that, Laurie! Nothing better than easy and impressive.
Kim G
0I have used this recipe repeatedly and both my family and I love it every time. The pointer on number of pounds and cooking time is excellent. Thanks so much!
Maya | Wholesome Yum
0I’m so glad the pointer was helpful, Kim! Hope you make these lobster tails again soon.
Carolyn
0So easy and so much better than just steamed or boiled! Instructions were very clear and cook times by weight were great! They turned out moist and delicious. Simple, but special. Thanks!!!
Maya | Wholesome Yum
0Thank you, Carolyn! I agree, I like these so much more than steamed or boiled lobster tails. I’m glad the instructions and cook times helped you!
alex
0Hi, could you make this without butter? Maybe with coconut oil instead?
Maya | Wholesome Yum
0Hi Alex, Yes, you can. I recommend this butter flavored coconut oil to get that buttery flavor.
Mike
0How long does it take for these frozen lobster tails to thaw out in the fridge?
Maya | Wholesome Yum
0Hi Mike, I would plan for 24 hours in the refrigerator to thaw from frozen, although sometimes it’s faster than that. Hope this helps!
Stephanie
0Awesome!! Thanks so much for this recipe! My whole family loved it! 🥰
Maya | Wholesome Yum
0Thank you, Stephanie! So glad to hear your whole family loved it.
Mams.
0Loved it and very quick and easy/simple. The whole family enjoyed them
Maya | Wholesome Yum
0I’m glad your whole family liked it, Mams! Enjoy!
Chris Okay
0Great recipe easy to follow steps, the pictures helped, these turned out so easy for the first time! Wow thank you
Maya | Wholesome Yum
0I’m happy for your first-time success, Chris! And I’m glad the pictures were helpful. Enjoy!
Wendy Dodson
0Omg. This was a great recipe and how to!! Always wanted to make lobster tails at home but was so intimidated. This recipe made it easy and delicious.
Maya | Wholesome Yum
0Thank you so much, Wendy! I’m so glad my recipe helped you cook lobster at home. Not as hard as you’d think, right?
Cathy
0When you are weighting the lobster do you include the shell as part of the total weight?
Cathy
Maya | Wholesome Yum
0Hi Cathy, Yes, it’s the weight including the shell.
Mike H
0Did not work so good, next time i will completely remove the lobster meat from the tail and probably steam. Top of the tail cooked faster than the bottom. Tpt 1/2 done bottom 1/2 still needed more time.
Aria
0Great recipe!! I so appreciate all the information and precision. So awesome to be given in-depth time information as well as internal temperature (I pulled at 135-140). Thank you! I adore paprika, but I also love the taste of lobster. I tasted the butter mixture before brushing on my lobster and added quite a bit of butter to the mix to thin out the paprika. In the end, the lobster was perfectly cooked and moist (5.5 minutes for 4 oz. tails, but they were still a little icy). For us, the paprika was too strong, as it covered the subtle flavor of the lobster itself. But that’s not a complaint! That’s personal preference, and I’ll just reduce the paprika to a pinch next time. Great recipe with tons of info. Thank you!!
I should add that when I said, “a little icy”, I meant that they weren’t 100% thawed when I cooked them. They were still a tiny bit icy, so I expected to need to cook them a tad longer. Did this as surf and turf with dry aged steak, and we were very happy.
Wholesome Yum D
0Aria, thank you so much for the thoughtful feedback! I totally get wanting the lobster to shine more, and adjusting the paprika sounds like the perfect tweak. So glad the cook time and temps helped!
Maya | Wholesome Yum
0Sorry to hear you had issues, Mike. I’ve never had this happen before. Did you have the tails 6 inches from the broiling element? It sounds like it may have been too close to the heat.
Mary
0I’ve made this recipe several times and it is always amazing.
Den M.
0I am doing this for an appetizer and would like a half tail portion. I want to cut them completely in half and proceed with your recipe. So the half tail would lay flat on the sheet pan, meat up, with your butter sauce. I am thinking they might cook faster, have you ever tried broiling them this way? Any input appreciated.
Maya | Wholesome Yum
0Hi Den, Sorry, I haven’t tried half a tail at a time. It would cook faster, but I’m not sure exactly by how much. I would estimate that if you take half of the entire tail weight, you can still use my rule of thumb of 1 minute per ounce (with shell included in the weight), but I would check on it a bit sooner.
Jennifer A. Whitley
0Just made this in my Airfryer and it was delicious! The temp doesn’t go as high so I just cooked a bit longer. Yummy
Maya | Wholesome Yum
0I’m happy to hear that, Jennifer! I do have a recipe for air fryer lobster tail that you can use next time, which uses the temperature settings available on most air fryers.
Roilene
0I have cooked these Lobster tails using your recipe several times and they come out perfect EVERY time! Thank you~
Maya | Wholesome Yum
0Thank you, Roilene! Enjoy (again, lol)!
Lana
0This is a very simple recipe with outstanding results. Really appreciated the video showing how to cut the shells and lift out the meat. I had tiny, 3oz tails, and 3 minutes was the ideal time under the preheated broiler. I did not have the spices and used a few grinds of black pepper instead – don’t hesitate to follow this recipe if you don’t have paprika or cayenne on hand – it was absolutely delicious with just butter, garlic and lemon. Out of personal preference, I squeezed fresh lemon juice over the lobster after cooking instead of putting it in with butter. Thank you, Maya!
Maya | Wholesome Yum
0I’m so glad you liked this, Lana! Yes, as you’ve found, it’s pretty flexible on the spices.
Jen
0I set my tails on fire and set off all of the smoke alarms in the house.
Too much butter? Perhaps. 3 oz. tails cooked 4 minutes. Delicious, in spite of the noisy/smoky atmosphere.
Maya | Wholesome Yum
0Sorry to hear that happened, Jen! I’ve never had this happen and have made this recipe in 3 different kitchens (my house before we moved and the one after moving, and also at a friend’s house). It might be that it was too much butter for 3-ounce tails, as I’ve never had ones that small, so you could use less if yours are that small. I’m glad they were delicious, though!
Leah Carbonell
1Hi Maya..
Do I set the broiler to hi or low?
Thank you
Leah
Maya | Wholesome Yum
0Hi Leah, Broil on high – 500 or 550 degrees F.
Faye
0This was delicious! The ingredients required were pantry staples and the instructions were easy to follow. My lobster tails were only 4 oz so I cooked it for about 5 mins. It was a hit!
Terry
0Thanks for this! I was lucky to snag a couple of lobster tails for $3.50 AUD each, end of day. I was already going to grill BBQ-marinated chicken breast, and tossed these in near the end. They weren’t quite done, so I popped them into the broiler for a few. Awesome!!! Def going to keep this recipe!
G’day, from W-A!
Janey
0Very easy to do! We love lobster tails, but I think next time I will leave out the lemon juice in the butter mixture and just save it to squeeze on top. They look gorgeous… Thanks!
Cindy
0This was my first attempt at cooking lobster tails. Recipe was well explained and simple to follow. Delicious!
Joanne
0Loved this recipe! Spot on with spice and cooking directions. Able to sync with the entire meal. Recommend highly!
Portia F
0Thank you so much! You made this so easy to make for our Christmas Eve dinner and it looked like it took me hours to prepare. So yummy!
Abby
0Made this for Christmas dinner and it was such a treat! Easy directions to follow and turned out so yummy.
Shar
0Never thought this is easy! It is packed with flavors and incredibly scrumptious.
Candy F. Cole
0This was fabulous! I did change from butter to EVOO due to saturated fat in butter. And it worked! I also sprinkled a little more cayenne on the tails after cooking them because I like things just a little bit more spicy. I LOVE that you used cayenne in the first place! The lobster tails were about 4 ounces each, and I broiled them, as you said, the correct inches from the broiler and 1 minute per ounce. (Thank you for giving us that info.) Everything came out absolutely perfect! You are a genius!
Dave
0Fabulous ??
Tante Laura
0WoW!!! Amazed myself at how deliciously scrumptious these turned out !!! Thank you for such Excellent instructions!!!
Deb Bevilacqua
0DELICIOUS!!
MB Murphy
0Followed recipe to the “T” – spices, weight, time per ounce… flavor was ok but was lobsters were overdone. Disappointing.
Maya | Wholesome Yum
0Sorry to hear that! I’ve never had them overdone using this method and timing, and have made them dozens of times. How much did your tails weigh? It could be they were too close to the heating element, or your oven runs hot?
Denise
0Tried this recipe last night and it was DELICIOUS!! Will be saving it so I can make it again.
Connie Martin
0How do I broil 4 oz. Lobster tails?
Maya | Wholesome Yum
0Hi Connie, I have instructions above, please read through my post. 🙂 It takes about 1 minute per ounce of individual tail, but I have lots of other tips to ensure your lobster tails turn out perfectly.
Kristina
0Great recipe! I missed your tip on preventing curling .. mine curled but next time I know to use your tip 🙂
George Frederick
0Wonderful.
diann
0Followed this recipe to cook lobster for lobster rolls. The recipe was easy to follow and the cooking time per ounce very helpful. Like spicy food so used quite a bit more smoked paprika and cayenne. Cooked them by broiling and made extra sauce for dipping. Best lobster rolls I’ve ever made and first recipe review I’ve ever submitted. Can’t wait to make this for friends and family.
Janice Nelson
0I was excited to try this recipe, but it did not like up to my expectations. Perhaps it was my lobster tails, but I found the recipe rather tasteless. The butter and spice baste made so much that I couldn’t figure out how to use it all. Basted the tails amply, several times and still had most of it left. Would rather have used all of that butter in a butter, and lemon dipping sauce. Hard to tell when the tails are cooked. I have an old gas stove with the broiler in a drawer below the oven so I don’t think this recipe is suited for my type of stove. The time per ounce did not work out for me.
Maya | Wholesome Yum
0Hi Janice, It was probably flavorless because you didn’t use all the butter baste. I agree that it feels like more than you need, but I find that if I keep brushing it on, it drips into the crevices. As you found, using less affects the flavor. I don’t have that type of broiler, but as mentioned in the post, a meat thermometer is the best way to know when the tails are cooked.
Noelle Branch
0Great recipe! I’ve made it about a dozen times and it’s always turned out delicious. Thank you.
Larry Kaster
0I broiled as directed but the bottoms of the lobster tails were uncooked. I took them out of the shell and baked them at 400 degrees until they reached a temperature of 140 degrees.
Nancy
0Just made this this evening using rock lobster. WOW!! Delicious. I didn’t have cayenne so used a pinch of chiplote chili it was wonderful. The broiling time was perfect. Thank you for the great recipe.
GAJHawk
0LOVED the butter blend for the seasoning! The broiling of the lobster worked out great and I made extra to dip the lobster in and it was delicious. Thank you!