This quick 10-minute broiled lobster tail recipe is the best broiled lobster tail recipe ever. It’s easy, and the lobster tastes like it came from a restaurant. This recipe has been a top post on Sweet C’s since 2012, and it has even led to a marriage proposal because it is SO good! We love to make this dish for holidays, especially with a seafood feast!
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Our recipe comes with a lot of helpful hints that will help you make this dish and understand how it works and what each ingredient does for the taste of a dish. A lot of my friends and family have asked me questions about my recipes, and I answer them. This helps home cooks of all levels understand how we do things and why we do them.
Lobster tails are a delicious, indulgent dinner. Broiling is one of the easiest and quickest cooking methods to prepare lobster tails at home. With just a little butter, seasoning, and time under the broiler, you can have tender, succulent lobster tails ready in under 15 minutes.
Getting the temperature right when broiling lobster tails ensures they cook through fully while avoiding overcooking. The high heat helps create a browned crust on the surface while locking in moisture and flavor.
Read on for everything you need to know about the ideal temperature, time, preparation, and serving suggestions when making broiled lobster tails at home.
What Temperature to Broil Lobster Tails
The optimal temperature for broiling lobster tails is 500°F. This high heat from above caramelizes the surface while cooking the interior at the same time.
Set your oven broiler to high and place the oven rack about 6 inches from the heating element. This close proximity exposes the lobster tails directly to the intense 500°F heat from above
Why is 500°F the ideal temperature for broiled lobster tails? Here are some of the benefits
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Achieves Maximum Browning – The high heat causes the buttery lobster meat to take on a beautifully browned crust.
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Locks in Moisture – Quick cooking at a high temperature seals in natural juices before they can leak out.
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Enhances Flavor – The rich, nutty notes of the browned butter enhance the sweet, briny flavor of the lobster.
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Saves Time – No need to wait for an oven to fully preheat at this high temperature.
Always keep a close eye on the lobster tails as they broil to prevent burning at this high temperature.
How Long to Broil Lobster Tails
At 500°F, lobster tails take 5-8 minutes to broil depending on size. Here are approximate broiling times for different lobster tail sizes:
- 4-5 oz. tails: 5-6 minutes
- 6-8 oz. tails: 6-7 minutes
- 8-12 oz. tails: 7-8 minutes
The best way to test doneness is to use an instant-read thermometer. Insert the thermometer into the thickest part of the lobster tail, avoiding the shell. Broil until the internal temperature reaches 135-140°F.
You can also evaluate doneness visually. The lobster meat should be opaque throughout with no translucent areas. Use tongs to peek inside the shells.
Err on the side of slightly underdone, as carryover cooking will continue even after removing the tails from the oven. Overcooking leads to tough, rubbery lobster.
How to Prepare Lobster Tails for Broiling
Preparing the lobster tails properly before broiling is key to maximizing flavor:
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Purchase raw, uncooked lobster tails. Thaw frozen tails overnight in the fridge.
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Use kitchen shears to cut through the top side of the shell lengthwise.
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Loosen the meat from the shell and lift up slightly to expose it.
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Drizzle melted butter over the meat and rub it evenly into all crevices.
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Season with salt, pepper, garlic powder, paprika, lemon juice, and/or any other spices desired.
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Place the lobster tails shell-side up on a foil lined baking sheet.
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Broil 6 inches from heat until browned and 140°F internally.
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Serve with any accumulated butter sauce from the pan drizzled over the top.
Proper preparation helps the lobster tail meat absorb maximum flavor while broiling.
How to Serve Broiled Lobster Tails
Take your broiled lobster tails to the next level with creative serving ideas:
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Pair with clarified butter or lemon-infused butter for dipping.
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Serve with fresh lemon or lime wedges to brighten the rich butter.
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Garnish with fresh parsley, chives, or microgreens for color.
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Serve over creamy risotto or pasta tossed with lemon and parsley.
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Offer warm bread rolls or biscuits to soak up excess butter.
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Top with crab meat, shrimp, or lobster medallions for a surf and turf platter.
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Accompany with roasted asparagus, broccoli, or green beans.
However you choose to serve them, broiled lobster tails always impress! The combination of tender, succulent lobster meat and crispy browned exterior is sure to satisfy.
Tips for Perfectly Broiled Lobster Tails
Follow these handy tips for flawlessly broiled lobster tails every time:
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Choose tails labeled “hard shell”. Soft shell tails can overcook easily.
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Inspect tails for cracks, which can lead to drying out.
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Use tongs to turn tails halfway through broiling to promote even cooking.
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Brush with extra butter halfway if not browning sufficiently.
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Remove tails as soon as they reach 135-140°F internally to prevent overcooking.
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Allow to rest for 5 minutes before serving to allow juices to redistribute.
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Serve warm with plenty of lemon wedges for bright contrast to the rich butter.
Common Broiling Lobster Tail Mistakes
Avoid these common pitfalls when broiling lobster tails:
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Broiling too hot or too long, leading to dryness. Stick to 500°F and watch closely.
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Failing to baste with butter, resulting in lack of flavor and browning.
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Overcooking past 140°F, causing chewy texture.
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Letting sit out too long after cooking leads to toughening of meat.
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Serving without lemon wedges, missing the needed acidity to balance richness.
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Neglecting to crack shells, which prevents absorption of seasoning and butter.
With the proper techniques, broiled lobster tails make an elegant, foolproof dinner option. Mastering the ideal temperature, cook times, preparation, and serving suggestions results in tender, succulent, flavorful lobster tails worthy of any special occasion. Give this easy broiling method a try for your next lobster feast!
Tips For Perfectly Broiled Lobster Tails
You can find this recipe in our best lobster recipes web story here.
How to buy the best lobster tails. It helps to know a few things about lobster tails before you go to the store to get the best ones. The meat should not be discolored, it shouldn’t smell fishy (it should smell slightly sweet and neutral), and it shouldn’t look slimy. Lobster tails shouldn’t be soaked or rinsed with sodium tripolyphosphate or other chemicals that keep food fresh. If they aren’t live or just caught, they should be fresh-frozen.
It is better to grill cold water lobster tails than warm water lobster tails because they taste sweeter and are less likely to get gooey. It costs more, but since lobster is the main flavor in this dish (unlike pasta with lobster), you want the tastiest lobster, so choose cold water.
How lobster tails are weighed and sized. Despite being sold by the pound, a single 1-lb. lobster will weigh approximately 14 oz. when cooked. Lobster will yield 3. 5 to 4 oz. of meat when the shell is taken off. The same is true for lobster tails, since a good chunk of their weight is in their shell (don’t feel bad about throwing away that great shell—use it to add great lobster flavor to other dishes!)
How many lobster tails to serve per person. There should be enough lobster tails to fill you up if you make them as the main dish. Pay attention to the size and weight of the tails. If you are serving lobster tails as the main dish, you should plan for about 8 to 10 ounces of cooked lobster tail meat per person. That means two lobster tails per person, unless they are jumbo lobster tails.
How to thaw frozen lobster tails. While fresh is always best, fresh-frozen lobster tails are delicious when thawed properly.
- Always let frozen lobster tails thaw fully before cooking.
- The day before you make these, put frozen lobster tails in the fridge to thaw on their own. We like to put it on paper towels to soak up any water that melts from the ice.
- If you can’t let frozen lobster tails thaw overnight, put them in cold water for 20 to 30 minutes to thaw quickly.
- Don’t rush the thawing process in the microwave. If you defrost lobster tails in the microwave, the meat will get tough.
Where to place lobster in oven. Put the lobster tail on a baking sheet and place it on the middle rack of the oven, under the broiler.
Use paprika. Before broiling, brush the top of the lobster tail with melted butter and sprinkle it with paprika and white pepper. This will make the butter and paprika cook into the lobster, giving it a beautiful golden red color. I like both hot and smoked paprika. You can choose how spicy or smoky you want your food to be.
Plan about 10 minutes of cooktime. For about 10 minutes, this recipe says to cook the lobster tails. The exact time will depend on the size of your lobster tail, your oven, and whether you fully heat the broiler before adding the lobster tails. If your lobster tail is very big, it will take a little longer. But smaller tails should be fine in about 10 minutes, or two minutes per ounce.
How To Tell When Lobster Tail is Cooked:
- To make sure your lobster tail is cooked all the way through, put a digital meat thermometer into the fattest part of it (be careful not to touch the shell). ).
- Fully cooked lobster will be 140 degrees internal temperature.
- The lobster shell will turn bright white and red when it’s done, but the meat inside is the best way to tell for sure.
- There is still time to cook your lobster if it looks gray. When it is white and pink, it is done.
Do NOT overcook lobster – it will result in tough, gummy meat and a fishier flavor.
Set your oven’s broiler on high – or between 400 and 500 degrees Fahrenheit. Put the rack in the middle of the oven so the lobster tails don’t touch the broiler or get too close to it and burn.
I use a little paprika, butter, salt, or Old Bay Seasoning to season lobsters. Use just a pinch, but feel free to try other herbs and spices to your taste.
Lobster is fully cooked at 135 degrees Fahrenheit.
Lobster meat will go from grey and translucent to bright pink and white and opaque when fully cooked.
It’s best to let lobster tails thaw overnight in the fridge, but you can also put them in cold water for about an hour and a half. Put lobster tails in a plastic bag and put them in cold water. Change the water every 15 minutes for about an hour and a half, or until the lobster tails are no longer frozen.
Look for lobster tails that are fresh or thawed if frozen. They should have a bright, translucent appearance with no off-putting odor. Larger tails are generally easier to work with for broiling.
Either option can work, but fresh lobster tails are often preferred for their flavor and texture. If using frozen tails, make sure to thaw them in the refrigerator before broiling.
Cut along the top shell with kitchen shears or a sharp knife until you reach the tail fin. This makes a butterfly shape. Gently spread the shell apart, exposing the meat, and lay it on top. Be sure not to cut all the way through.
Most people choose butter, but for a different taste, you can use olive oil, mayonnaise, or other fats. However, butter is known for complementing lobster’s natural sweetness.
Lobster tails are often served with drawn butter and lemon wedges. You can also pair them with side dishes like garlic mashed potatoes, asparagus, or a fresh salad. For surf and turf, serve on top of a steak!.
It’s best to enjoy lobster tails fresh, as reheating can lead to overcooking and a loss of quality. If you have leftovers, consider incorporating them into dishes like lobster pasta or lobster bisque.
Slice some garlic cloves and put them in and on top of the lobster tail. You can also serve it with garlic butter. You can use different spices. We suggest one that you like on salmon or other seafood dishes. You can also find seafood spice blends from your grocery store, or a blackening spice mix.
You can boil lobster tail until it turns opaque, but the seasoning and preparation we’re giving you here would wash off. Instead, you could mix it into the butter and drizzle it over the lobster tail when it’s done.
The shell side should be touching the bottom of the pan, with exposed lobster meat facing up.
Lobster is a great source of protein and calcium, with less calories than red meat.
I like to broil lobster tails instead of boiling them because a tail that isn’t attached to the body will soak up a lot of water and become slimy. If boiling, I prefer to boil a whole lobster.
The white coating you sometimes see on cooked lobster is actually a protein called albumin. Albumin is present in the lobster’s flesh and becomes solid when it is cooked. There is a white layer on top of the lobster meat that is made of albumin. This happens when the lobster is cooked, especially if it is cooked quickly or at high temperatures. It’s safe to eat and doesn’t mean anything is wrong with the lobster. A warm, damp towel can be used to wipe it off.
10 Minute Perfectly Broiled Lobster Tails
That’s it! This broiled lobster tail recipe is the best way to cook lobster tails at home, ever.
Adding a little paprika gives these lobster tails a slightly smoky flavor. Butter and lemon juice add a sweet and salty hit to bring out the sweet, delicious, clean seafood flavor. This is the easy oven-baked lobster tail recipe that will always work! You can cut the lobster in half to get to the meat, or you can butterfly it whole.
While making lobster can be hard, it shouldn’t be. That’s why we’re breaking down the steps so that even first-time cooks can understand them and make a show-stopping meal, from buying lobster to opening the shell to broiling a lobster tail.
We hope you love this recipe as much as we do!
What temperature do you broil lobster tails at?
How do you cook lobster tail in a broiler?
Broil lobster tail by placing on a baking sheet in the middle rack of the oven, underneath a broiler. Use paprika. For best presentation, brush top of lobster tail with melted butter and sprinkle with paprika and white pepper before broiling, so the butter and paprika can cook into top of lobster creating a lovely golden red hue.
How do you cook lobster tails in the oven?
Pull apart shells slightly, and season meat with equal amounts of melted butter, paprika, salt, and white pepper. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve. Keep an eye on the lobster tails while they’re in the oven so they don’t burn.
What temperature should lobster tails be cooked at?
Watch the lobster tails carefully as they broil. When they overcook, they take on a rubbery texture. Once finished, the lobster meat should reach an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius). This can be checked with an instant-read meat thermometer.
How do you season lobster tails?
Gently pull the lobster meat out of the shell so it sits on top. Create a butter sauce to season your lobster tails using 2 tablespoons of butter for each tail, plus your choice of seasonings such as garlic, lemon, and paprika or Old Bay seasoning. Melt the butter in a small sauce pan and add desired seasonings.