# Broiled Garlic Butter Lobster Tails (20-Minute Weeknight) > Tender lobster tails brushed with a garlicky lemon-butter and finished under the broiler for a restaurant-style dinner in about 20 minutes. Fast, forgiving technique with step-by-step broiling tips for even cooking and perfect succulence. Canonical URL: https://www.topshelf.recipes/recipes/broiled-garlic-butter-lobster-tails ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 2, 2026 Last Updated: September 2, 2026 ## About This Recipe This broiled garlic-butter lobster is built on a very simple premise: short, intense heat and a flavorful compound butter give you restaurant-style texture and flavor in about 20 minutes. Butterflying the tail exposes the meat to the broiler so it caramelizes at the edges while staying sweet and tender in the center; the lemon and garlic brighten the natural sweetness and a touch of smoked paprika adds a warm, savory note without overpowering the shellfish. Brushing the butter twice—before and after broiling—creates a glossy finish and lets the aromatics cling to the lobster. It’s a practical recipe for weeknights when you want something special without ritual or fuss, but it also scales up cleanly for a small dinner party. The technique is forgiving: the biggest risk is overcooking, so the instructions focus on visual cues and a modest target temperature for the best mouthfeel. Keep a nice crust on the edges, a tender interior, and a simple side or two, and you’ve got a dinner that reads expensive but actually couldn’t be easier. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 10 minutes - Total Time: 20 minutes - Servings: 4 - Difficulty: Easy - Category: Baking ## Ingredients ### Prep Lobster Tails (butterfly) - 4 tails Lobster tails (about 5–6 oz / 170g each) ### Make Garlic-Lemon Butter - 4 tbsp Unsalted butter - 4 cloves Garlic, minced - 1 tbsp Fresh lemon juice - 1/4 tsp Smoked paprika (or mild paprika) - 1/2 tsp Kosher salt - 1/4 tsp Freshly ground black pepper - 2 tbsp Fresh parsley, finely chopped ### Serve and Garnish - 4 wedges Lemon wedges (for serving) ## Instructions ### 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. ### 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. ### 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. 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. 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. 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). ## Nutrition Estimated nutrition per serving (1 lobster tail (about 170g)): - Calories: 263 kcal - Protein: 28.4 g - Carbohydrates: 1.3 g - Fat: 15.3 g - Saturated Fat: 8.7 g - Trans Fat: 0 g - Fiber: 0.2 g - Sugar: 0.1 g - Added Sugars: 0 g - Cholesterol: 258 mg - Sodium: 1012 mg - Potassium: 357 mg - Calcium: 147 mg - Iron: 0.6 mg - Vitamin D: 0 mcg ## Tips ### Butterfly with Care Cut only through the top of the shell with kitchen shears, then free the meat with your thumb so it sits on top without detaching from the tail base for neat presentation and even broiling. ### Pat Dry First Dry the exposed meat with paper towels before basting so the butter sticks and you get better browning rather than steam. ### Right Broiler Distance Position the oven rack 5–6 inches from the element and preheat the broiler for at least 5 minutes to ensure immediate high heat and consistent color. ### Check Doneness Visually Look for opaque, firm meat with a slight char on the edges and an internal temperature of about 140–145°F (60–63°C); start checking at 6 minutes to avoid overcooking. ### Finish with Reserved Butter Brush the reserved tablespoon of butter after removing from the broiler to add shine and flavor without subjecting the butter to more direct broiler heat. ## Variations and Substitutions ### Cajun-Spiced Butter Stir 1–1½ teaspoons of Cajun seasoning into the butter and skip the smoked paprika for a smoky, peppery finish that pairs well with rice or corn. ### Herb and White Wine Replace half the lemon juice with 1 tablespoon dry white wine and add tarragon or chives to the butter for a classic seafood-herb profile. ### Panko-Parmesan Finish After the first broil, sprinkle a thin layer of mixed panko and finely grated Parmesan, then return under the broiler for 30–60 seconds for a golden, crunchy top. ### Dairy-Free Lemon-Garlic Use extra-virgin olive oil in place of butter and add a teaspoon of nutritional yeast for umami if you need a dairy-free option; keep other seasonings the same. ## Notes Broiled lobster tail is a top search phrase for quick lobster dinners; fills gap for a fast, weeknight friendly recipe with step by step broiling tips. This simple garlic-butter version delivers restaurant flavor with minimal prep and reliable broiling guidance. ### Storage and Make-Ahead Leftover cooked lobster is best eaten the same day but will keep well in the refrigerator for up to 48 hours in an airtight container; remove the meat from the shell to save space and retain moisture. Reheat gently at 275–300°F for 8–10 minutes or steam briefly until warm—avoid the microwave, which toughens meat. Do not refreeze cooked lobster tails as texture degrades significantly. ### Serving Suggestions Serve these lobster tails on the shell for instant drama with extra melted butter and lemon wedges on the side; a sprinkle of fresh parsley brightens the plate. Keep sides simple—brown-butter mashed potatoes, lemony orzo, or grilled asparagus—and pair with a crisp, unoaked Chardonnay, Vermentino, or a dry rosé. For a more casual meal, serve with herbed rice and a simple arugula salad dressed with lemon and olive oil. ## Frequently Asked Questions ### Can I broil the tails straight from frozen? No—always thaw them first. Thaw under cold running water for 30–60 minutes or overnight in the refrigerator so the meat cooks evenly and doesn’t remain cold in the center. ### How can I tell when lobster is done? Finished lobster is opaque and firm with a slight give, and the edges should show light browning; the internal temperature target is about 140–145°F (60–63°C). If you don’t have a thermometer, start checking for doneness at 6 minutes to avoid overcooking. ### My broiler burned the tops—what went wrong? You were likely too close to the element or the broiler was hotter than expected; move the rack down an inch or two and preheat the broiler for a shorter time, and rotate the pan halfway through for even color. ### Is the compound butter safe to prepare ahead? Yes—make the garlic-lemon butter up to 2 days ahead and keep refrigerated in a covered container; warm gently before using so the butter is pourable for basting. ### Can I substitute shrimp or scallops for lobster? Yes—use large shrimp or scallops, but reduce broiling time significantly (shrimp 3–4 minutes, scallops 4–6 minutes total) since smaller shellfish cook much faster and can become rubbery if overexposed to the broiler. ## Related Recipes and Guides - [Mike's Hot Honey Brown-Butter Cornbread](https://www.topshelf.recipes/recipes/mikes-hot-honey-brown-butter-cornbread) - [Lobster Mac and Cheese](https://www.topshelf.recipes/recipes/lobster-mac-and-cheese) - [Classic Snickerdoodles](https://www.topshelf.recipes/recipes/classic-snickerdoodles) - [Ham Gruyere Croissant Sandwich](https://www.topshelf.recipes/recipes/ham-gruyere-croissant-sandwich) - [Low-Carb Zucchini Lasagna (Keto Friendly)](https://www.topshelf.recipes/recipes/low-carb-zucchini-lasagna-keto-friendly) - [All-Butter Shortbread](https://www.topshelf.recipes/recipes/all-butter-shortbread) - [12 Lobster Roll Variations](https://www.topshelf.recipes/articles/12-lobster-roll-variations) - [How to Grill Lobster Tails Perfectly](https://www.topshelf.recipes/articles/grill-lobster-tails-perfectly) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat)