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    Home » Seafood

    Broiled Lobster Tails

    Published: Feb 25, 2023 · Modified: Nov 21, 2024 · Leave a Comment

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    These quick and easy broiled lobster tails are butterflied and then cooked under high heat until sweet and tender. Perfect for date night!

    broiled lobster tails in a serving dish with butter.

    Want to enjoy lobster at home, but don't want to deal with a WHOLE LOBSTER?

    Only caps lock can convey how overwhelming a whole lobster can seem at first!

    Lobster tails are an easy alternative option to a whole lobster, and you get quite a bit of lobster meat without much effort! I'm a fan.

    In the past, I've typically grilled lobster tails, but more recently I've been using the broiler. Because it's just so easy!

    These broiled lobster tails are sweet and buttery, simple to prepare, and ready within minutes.

    Where Can I Buy Lobster Tails?

    Look for lobster tails in the freezer section at your local grocery store. I find lobster tails fairly regularly at our local Aldi.

    Keep in mind that the New England lobster harvest is somewhat seasonal, with most lobsters being caught between June and December. Frozen lobster tails might be more difficult to find in the spring and early summer.

    Butterflying Technique

    Before cooking, make sure to thaw the tails. When you're ready to prepare them, start by butterflying the lobster tails.

    Use kitchen shears to cut lengthwise up the soft side (the bottom) of the lobster tail.

    Cutting the Soft Shell of the Lobster.
    Cut the Soft Shell (Underside) of the Tail

    Then, take a paring knife and cut the meat inside in half. Don't cut through the outer shell.

    Next, hold the tail from both sides, cut-side up, and pull the sides backwards to crack the outer shell.

    Hands Cracking Lobster Tail Shell.
    Crack the Outer Shell

    How to Make Broiled Lobster Tails

    Place the butterflied lobster tails cut-side up in an oven-safe pan. I like to use this Lodge 12" carbon steel skillet.

    Nestle two knobs of butter down inside the cut lobster flesh.

    lobster tails in a pan with butter.
    Put Tails in a Pan with Butter

    Top the butter with lemon slices.

    I used one lemon per lobster tail in the photos, but if your lobster tails are larger than mine were, you might want to use two lemon slices.

    lobster tails in a pan, topped with lemon.
    Top Lobster with Lemon Slices

    Next, slide the pan under your oven's broiler and cook until the meat is opaque and white.

    The shells might start to darken in some areas while under the broiler, and that's not a problem at all.

    broiled lobster tails in a pan.
    Broil Until Cooked Through

    Serve the broiled lobster tails right away along with more lemon slices and some lobster butter sauce.

    broiled lobster tails in a serving dish with butter.
    broiled lobster tails in a serving dish with butter.
    Print Recipe Save Recipe Saved!
    5 from 2 votes

    Broiled Lobster Tails

    These quick and easy broiled lobster tails are butterflied and then cooked under high heat until sweet and tender. Perfect for date night!
    Author: Sarah Trenalone
    Prep Time3 minutes mins
    Cook Time7 minutes mins
    Course: Main Course
    Cuisine: American
    Diet: Gluten Free
    Servings: 2 people
    Calories: 70kcal
    Freezer Friendly?
    No
    Will It Keep?
    No
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    Ingredients

    • 2 lobster tails (~4 to 8 ounces each) Thawed, if purchased frozen
    • 1 tablespoon butter, divided
    • ½ lemon, sliced
    • butter sauce or drawn butter to serve

    Instructions

    Butterfly the Lobster Tails:

    • Use kitchen shears to cut lengthwise through the soft shell on the underside of the lobster.
      Use a paring knife to cut the meat in half. Take care not to cut through the outer shell.
      Cutting the Soft Shell of the Lobster.
    • Hold the lobster tail cut-side up with your hands on the sides. Push the lobster shell open farther to crack the outer shell.
      Hands Cracking Lobster Tail Shell.
    • Place the lobster tails flesh-side up on an oven-safe pan or baking sheet.
      Cut the butter into two equal pieces (~½ tablespoon each) and nestle a knob of butter inside the cut side of the tail between the halved meat.
      lobster tails in a pan with butter.
    • Top each lobster tail with a slice or two of lemon, reserving any extra slices.
      lobster tails in a pan, topped with lemon.
    • Move an oven rack to about 4" away from the broiler. Preheat the broiler to high.
      Broil the lobster tails for 5-10 minutes, depending on the size of the tails. (4-ounce tails will take about 5 minutes, 8-ounce tails may take about 10 minutes.)
      Cook until the meat is white and no longer transparent, or until the internal temperature is 135 to 140° Fahrenheit.
      As the lobster broils, the shell closest to the broiler may darken, and that is perfectly all right.
      broiled lobster tails in a pan.
    • Remove the lobster from the oven, and serve immediately along with drawn (melted) butter and any remaining lemon slices.
      Alternatively, remove the lobster from the shell and use the meat in another recipe. If reserving meat for another recipe, serve the lobster meat within 24 hours.
      broiled lobster tails in a serving dish with butter.

    Notes

    Nutrition information assumes that two 4-ounce lobster tails were used, and does not include the optional butter for serving.

    Nutrition

    Calories: 70kcal (4%) | Carbohydrates: 3g (1%) | Protein: 3g (6%) | Fat: 6g (9%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 35mg (12%) | Sodium: 113mg (5%) | Potassium: 71mg (2%) | Fiber: 1g (4%) | Sugar: 1g (1%) | Vitamin A: 182IU (4%) | Vitamin C: 14mg (17%) | Calcium: 22mg (2%) | Iron: 0.2mg (1%)
    Tried this recipe?Leave a comment and rating below!

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    About Sarah Trenalone

    Sarah is the primary creator at Champagne Tastes. She's a photographer, food writer and traveler, and is certified in Backcountry Kitchen and Backcountry Navigation from the Colorado Outward Bound School and Identifying Wild Plants from Backpacker.

    5 from 2 votes (2 ratings without comment)

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    bio

    Hi, I'm Sarah! I'm a traveler who loves to eat.   Follow along to join me on my next adventure-- in food or on the road.

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