Entrée: United States – Lobster Tail

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 20 min

Cook 10 min

Additional 2 min

Total 32 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 lobster tails (6 to 8 oz (170 to 225 g) each), thawed if frozen
6 tbsp (90 ml) unsalted butter, melted
3 cloves garlic, finely minced
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) lemon zest
1 tsp (5 ml) paprika (smoked optional)
1 / 4 tsp (1.25 ml) cayenne pepper (optional)
1 tbsp (15 ml) fresh parsley, finely chopped, plus more for garnish
1 / 2 tsp (2.5 ml) kosher salt, plus more to taste
1 / 4 tsp (1.25 ml) freshly ground black pepper
1 tbsp (15 ml) olive oil
Lemon wedges, for serving

Show original ingredient measurements

4 lobster tails (6 to 8 oz / 170 to 225 g each), thawed if frozen
6 tbsp (90 ml) unsalted butter, melted
3 cloves garlic, finely minced
1 tbsp (15 ml) fresh lemon juice
1 tsp lemon zest
1 tsp paprika (smoked optional)
1 / 4 tsp cayenne pepper (optional)
1 tbsp fresh parsley, finely chopped, plus more for garnish
1 / 2 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 tbsp (15 ml) olive oil
Lemon wedges, for serving

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Prep the oven: Position a rack so the lobster will sit about six inches below the broiler. Preheat the broiler on high. Line a sheet pan with foil and place a wire rack on top if available.
Butterfly the tails: Using kitchen shears, cut the top of each lobster shell lengthwise down the center, stopping just before the tail fin. Gently pry the shell open. Slide a finger under the lobster meat to loosen it from the shell, keeping it attached at the tail. Lift the meat up and set it to rest on top of the shell. Make a shallow slit along the top of the meat and remove any visible vein. Pat the meat dry with paper towels.
Seasoning butter: In a small bowl, mix the melted butter, garlic, lemon juice, lemon zest, paprika, cayenne (if using), parsley, salt, and black pepper. Set aside 2 tablespoons (30 ml) for finishing.
Oil and baste: Lightly brush the lobster shells with olive oil to help prevent scorching. Brush the lobster meat generously with the garlic lemon butter.
Broil: Place the tails on the prepared pan and broil until the meat is opaque, lightly browned on top, and just cooked through, about 7 to 10 minutes for 6 to 8 ounce (170 to 227 g) tails, or roughly 1 minute per ounce. Baste once halfway through with more butter. The thickest part should reach an internal temperature of 140 to 145 F.
Finish: Remove from the oven and brush the meat with the reserved butter. Rest for 2 minutes.
Serve: Garnish with additional parsley and serve immediately with lemon wedges. Pair with steamed vegetables, rice, or a simple salad.

Prep the oven: Position a rack so the lobster will sit about six inches below the broiler. Preheat the broiler on high. Line a sheet pan with foil and place a wire rack on top if available.
Butterfly the tails: Using kitchen shears, cut the top of each lobster shell lengthwise down the center, stopping just before the tail fin. Gently pry the shell open. Slide a finger under the lobster meat to loosen it from the shell, keeping it attached at the tail. Lift the meat up and set it to rest on top of the shell. Make a shallow slit along the top of the meat and remove any visible vein. Pat the meat dry with paper towels.
Seasoning butter: In a small bowl, mix the melted butter, garlic, lemon juice, lemon zest, paprika, cayenne (if using), parsley, salt, and black pepper. Set aside 2 tablespoons for finishing.
Oil and baste: Lightly brush the lobster shells with olive oil to help prevent scorching. Brush the lobster meat generously with the garlic lemon butter.
Broil: Place the tails on the prepared pan and broil until the meat is opaque, lightly browned on top, and just cooked through, about 7 to 10 minutes for 6 to 8 ounce tails, or roughly 1 minute per ounce. Baste once halfway through with more butter. The thickest part should reach an internal temperature of 140 to 145 F.
Finish: Remove from the oven and brush the meat with the reserved butter. Rest for 2 minutes.
Serve: Garnish with additional parsley and serve immediately with lemon wedges. Pair with steamed vegetables, rice, or a simple salad.