Broiled Garlic Butter Lobster Tails (20-Minute Weeknight)

How to Make Broiled Garlic Butter Lobster Tails (20-Minute Weeknight)

1. 1

   Step 1: Prep Lobster Tails (butterfly)

   If frozen, thaw tails in the refrigerator overnight or under cold running water for 30–60 minutes. Using kitchen shears, cut the top of each shell lengthwise to the tail tip, then gently pull the meat up and rest it on top of the shell to butterfly—this gives the meat direct broiler heat and a nicer presentation.

   For this step

   • 4 tailsLobster tails (about 5–6 oz / 170g each)
   
2. 2

   Step 2: Make Garlic-Lemon Butter

   Melt the unsalted butter in a small saucepan or microwave-safe bowl. Stir in minced garlic, lemon juice, smoked paprika, kosher salt, black pepper, and most of the chopped parsley (reserve a pinch for garnish). Simmer gently on low for 1 minute to meld flavors, then remove from heat—this compound butter is the key basting liquid.

   For this step

   • 4 tbspUnsalted butter
   • 4 clovesGarlic, minced
   • 1 tbspFresh lemon juice
   • 1/4 tspSmoked paprika (or mild paprika)
   • 1/2 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
3. 3

   Step 3: Arrange and Baste

   Line a baking sheet with foil and place an oven rack so the lobster will sit about 5–6 inches from the broiler element. Arrange the tails meat-side up, and brush each generously with the garlic-lemon butter, reserving about 1 tbsp of butter for finishing.
   
4. 4

   Step 4: Broil — watch closely

   Preheat your broiler on high for at least 5 minutes with the rack in position. Broil the tails for about 6–8 minutes, rotating the pan once for even color; broilers vary, so start checking at 6 minutes. Look for opaque, firm meat and a slight char on the edges—the internal temperature should reach about 140–145°F (60–63°C) for best texture.
   
5. 5

   Step 5: Finish and Baste Again

   Remove the pan, brush the lobster meat with the reserved butter, then return to the broiler for 30–60 seconds if you want extra glaze and color. Be careful not to overcook—lobster becomes rubbery if left too long.
   
6. 6

   Step 6: Serve and Garnish

   Transfer each lobster tail to a plate, sprinkle with the remaining chopped parsley and serve with lemon wedges for squeezing. Serve immediately with simple sides like steamed vegetables or rice—this recipe yields 4 lobster tails (one per person).

   For this step

   • 4 wedgesLemon wedges (for serving)
   

1. If frozen, thaw tails in the refrigerator overnight or under cold running water for 30–60 minutes. Using kitchen shears, cut the top of each shell lengthwise to the tail tip, then gently pull the meat up and rest it on top of the shell to butterfly—this gives the meat direct broiler heat and a nicer presentation.
2. Melt the unsalted butter in a small saucepan or microwave-safe bowl. Stir in minced garlic, lemon juice, smoked paprika, kosher salt, black pepper, and most of the chopped parsley (reserve a pinch for garnish). Simmer gently on low for 1 minute to meld flavors, then remove from heat—this compound butter is the key basting liquid.
3. Line a baking sheet with foil and place an oven rack so the lobster will sit about 5–6 inches from the broiler element. Arrange the tails meat-side up, and brush each generously with the garlic-lemon butter, reserving about 1 tbsp of butter for finishing.
4. Preheat your broiler on high for at least 5 minutes with the rack in position. Broil the tails for about 6–8 minutes, rotating the pan once for even color; broilers vary, so start checking at 6 minutes. Look for opaque, firm meat and a slight char on the edges—the internal temperature should reach about 140–145°F (60–63°C) for best texture.
5. Remove the pan, brush the lobster meat with the reserved butter, then return to the broiler for 30–60 seconds if you want extra glaze and color. Be careful not to overcook—lobster becomes rubbery if left too long.
6. Transfer each lobster tail to a plate, sprinkle with the remaining chopped parsley and serve with lemon wedges for squeezing. Serve immediately with simple sides like steamed vegetables or rice—this recipe yields 4 lobster tails (one per person).