This is my favorite lobster tail recipe for parties, holidays, and home-cooked date nights. The butter sauce is delicious, and the lobster is cooked very quickly. It will make you feel like you’re at a fancy restaurant!.
There are a lot of lobster recipes on Wholesome Yum, like air fryer lobster, grilled lobster, and more. But this broiled lobster tail is still my favorite. It’s ready in just 20 minutes, including time to butterfly them, and doesn’t require any special appliances.
Lobster tails make for an easy, elegant meal that feels luxurious and special. Their sweet, tender meat shines when exposed to high heat broiling. But before popping those tails under the broiler, it’s important to know how to properly clean lobster tails beforehand. With a few simple preparatory steps, your lobster tails will be ready to broil to tender perfection.
Why Clean Lobster Tails Before Cooking?
While lobster tails purchased from the store look clean, they still require some light prep work for the best results when cooking. Here are the main reasons to clean tails before cooking
- Removes excess iodine that can impart bitterness
- Frees any debris trapped under shell
- Allows seasonings to better penetrate and flavor meat
- Prevents contamination from raw handling
Proper cleaning removes impurities, while opening up the shell helps the lobster meat absorb all the delicious flavors you’ll add.
Supplies Needed
Cleaning lobster tails is fast and easy. You’ll need:
- Kitchen shears or sturdy scissors
- Cutting board
- Large bowl
- Paper towels
Avoid using a knife to prep tails – kitchen shears offer more control and safety.
Ingredient Info
The only ingredient needed is raw lobster tails. Focus on the following when purchasing
- Opt for wild-caught over farmed
- Shell should be firm, not cracked or leaking
- Meat should smell sweet, not fishy
- Size is your preference, larger tails = more meat
Step-by-Step Cleaning Instructions
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Fill a large bowl with cold water. Add lobster tails and let soak 15-30 minutes. This draws out excess iodine.
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Remove tails from water and pat dry with paper towels. Discard soaking water.
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Using kitchen shears, cut lengthwise along the top side of each shell. Cut from the wide end to the base.
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Once cut, use fingers to crack the shell further open until the meat is exposed.
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Loosen meat gently from sides of shell. Rinse away any debris.
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Butterfly tails if desired: make shallow cuts along underside of meat.
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Give one final rinse then pat tails completely dry with towels.
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Tails are now ready for seasoning and broiling. Store in fridge if not cooking immediately.
To Butterfly or Not to Butterfly?
Butterflying refers to making shallow lengthwise cuts partway into the underside of the lobster meat before opening the shell. This allows the tail to lay flat, maximizing the meat exposure.
Butterflying is optional, but recommended for broiling since it helps the meat cook evenly. It also makes for beautiful presentation.
However, if keeping the shell intact for service, butterflying may not be necessary. Make shallow cuts only if the meat seems too thick.
Extra Cleaning Tips
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Use fresh cold water for soaking – never hot water.
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Avoid over-soaking. 15-20 minutes is sufficient.
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Pat meat dry before seasoning or marinating. Excess water will dilute flavors.
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Rinse tails under cold water while prepping to remove debris.
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Work over a colander so shell pieces fall away.
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Use paper towels for drying. Cloth towels may snag on shells.
Prepping Frozen Lobster Tails
Frozen tails require extra planning. Thaw overnight in the fridge before cleaning and cooking. Microwaving to defrost is not recommended.
Rinse thawed tails well during cleaning – freezer burn can leave odd flavors. Pat dry thoroughly since frozen tails tend to retain more moisture initially.
Storing Cleaned Lobster Tails
Fresh tails cleaned properly can be stored overnight in the fridge before cooking. Place on a tray or plate and cover with plastic wrap. Cook within 24 hours for best quality.
For longer storage, wrap tails individually in plastic and freeze. They’ll keep 2 months frozen. Thaw in the refrigerator before cooking.
Ready for Broiling
Once tails are cleaned, dried, and seasoned, they’re ready to pop under the hot broiler. Tails usually take 5-7 minutes to broil to perfection. Just watch carefully to prevent overcooking.
The hot dry heat of broiling helps create a beautifully caramelized, seafood-flavored crust on the lobster meat. It’s one of the quickest, easiest ways to prepare lobster tails.
Broiling Tips
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Use a rimmed pan or oven-safe dish to catch drippings.
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Watch tails closely. Broilers heat quickly and can overcook.
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For added flavor, brush with melted butter or olive oil before broiling.
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Insert a thermometer into thickest part of meat. Pull at 140°F.
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Tent tails with foil once done to retain heat if not serving immediately.
Pairings & Serving Suggestions
Buttery, sweet broiled lobster tails pair fantastically with:
- Melted lemon butter
- Steak, like filet mignon
- Twice baked potatoes
- Roasted asparagus or Brussels sprouts
- A crisp green salad or wedge salad
- Rice pilaf or risotto
Some fun ways to serve broiled tails:
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Crack shells tableside for drama
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Stuff meat back into shells
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Slice tails into medallions
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Serve over pasta or salad
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Offer lobster picks and cocktail forks
Enjoy Perfectly Prepared Lobster Tails
Taking a few minutes to properly clean lobster tails before cooking makes all the difference in bringing out their sweet, tender flavor. A simple water soak, some strategic shell splitting, and thorough drying sets up the tails for broiling success. Use these tips for expertly prepared lobster tails everyone will rave about.
Storage & Preparing Ahead
- Plan ahead: Fresh seafood is always best, and lobster tail recipes are no different. So, I recommend cooking immediately before serving. You can, however, butterfly the tails and make the seasoned butter ahead of time. You shouldn’t brush the lobster with the butter mix more than 20 minutes before cooking. The acid in the lemon juice will begin to “cook” the meat if you do that. “This is how I make shrimp ceviche, but that’s not what we want to do here!”
- Having leftovers: If you have lobster tail from my recipe (what?!), you can still heat them up and enjoy them. Put one tail on a large piece of aluminum foil, add a lot of butter on top, and wrap it up tightly. Put it back in the oven at 350 degrees F for 5 to 8 minutes, or until it’s warm. You can also make my lobster bisque or lobster salad with the rest of the food.
- Freeze: I don’t think it’s worth it to freeze cooked lobster because the texture will change, and it’s an expensive ingredient. You can freeze raw lobster tails, but you have to blanch them first. Bring 2 quarts of water and 1/2 cup of non-iodized salt to a boil. Then add the lobster and cook for one minute. Plunge in ice water to stop the cooking process. Cool all the way down in cold water, pat dry, and then put in freezer bags to freeze. By following this method, they can be frozen for 9 to 12 months.
Though salmon is my favorite seafood, lobster tail is my second favorite. Because of this, I’ve tried cooking it in many different ways. If you’d rather not broil it, try these other recipes:
You know how to cook lobster tail, but what do you serve it with? You should make your own lemon butter sauce and serve it with that. Here are some side dishes you can also try:
- Multipurpose Kitchen Scissors: These shears are the only ones you need to prepare lobster tails. They are sharper than six others I tried, including some high-end brands.
- Non-stick Baking Pan – I love these pans so much. Easy to clean and nothing sticks!.
- Silicone Basting Brush – For brushing on the butter mixture. The silicone is so easy to keep clean.
Recipe Card
Lobster Tail Recipe (Fast & Easy!)
Learn how to cook lobster tails perfectly with this quick and easy broiled lobster tail recipe. Its buttery, tender, and juicy every time!.
Tap underlined ingredients to see the ones I use.
Tap on the times in the instructions to start a kitchen timer.
- If the tails are frozen, let them thaw overnight in the fridge or for about 30 minutes on the counter in a bag of cold water.
- Warm the oven up to 260 degrees C (500 degrees F). Place the rack in the oven so that lobster tails on a baking sheet are 4 to 5 inches from the broiler.
- Butterfly the lobster tails. Using kitchen shears, cut the shell down the middle along its length, starting at the end that is opposite the tail fins and going all the way down to the tail without cutting it. Do not cut through the bottom shell. Instead, cut through the top shell. Spread the top shell open with your thumbs and fingers. Then, carefully pull the lobster meat up, away from the bottom shell, making sure to leave the end that is attached to the tail fin whole. Put the row of meat on top of the empty shell and slightly press it together. Place the butterflied lobster tail onto the baking sheet. (See the post above for a visual of this process. ) .
- Mix the garlic, lemon juice, smoked paprika, and cayenne pepper in a small bowl with a whisk. Brush the butter mixture over the lobster meat.
- For every ounce of lobster tail, broil the meat until it’s opaque and lightly browned. This should take about one minute. To give you an idea, broil 5-ounce tails for 5 minutes or 10-ounce tails for 10 minutes. ) .
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