Buttery lobster tails served with garlic butter sauce will wow any dinner guest for any special occasion, especially Valentine's.
Incredibly Easy Lobster Tails
When you think of lobster tails, a pricy restaurant meal you could never cook at home comes to mind. I used to be intimidated and still feel that way until I watched my son-in-law make them at home. What a fun meal we had. You will want to start making them for special occasions.
My son-in-law, Ben, and I love to cook together. On most holidays and a weekend of trying new recipes, we will get in the kitchen and cook together.
For Christmas, it is our Standing Rib Roast, Easter is our Whole Bone In Ham, and a tailgate appetizer is Grilled Whole Jalapeno Poppers.
For this recipe, I have included two methods of preparation with tips and tidbits, how to broil lobster tails and how to bake lobster tails.
WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR BUTTERY LOBSTER TAILS
Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Buttery Lobster Tails, along with similar recipe ideas you can try.
Alternatively, scroll to the bottom to find a full printable recipe card with ingredient amounts and complete instructions, including helpful notes.
TIPS AND TIDBITS FOR THE BEST LOBSTER TAILS
How to buy lobster tails. They should smell neutral and slightly sweet. If they have any hint of a fishy smell, then they are not acceptable.
Thaw the lobster tails. Fresh is best, but if you are using frozen lobster tails, thaw them in the refrigerator. Be sure to thaw them 24 hours before cooking to ensure the meat from sticking to the shell.
Butterflying. If you cut through the meat while cutting through the top shell, do not worry. Just try not to cut the meat too much, and do not cut through the shell on the bottom.
Seasoning. Simple is best when seasoning lobster. Brush melted butter and sprinkle a little salt and pepper. I like to sprinkle a little paprika. Drizzle a little lemon juice as soon as they come out of the oven.
Broiled Lobster Tails. Broil your lobster tails for 1 minute per ounce using a meat thermometer to ensure that they do not overcook.
Baked Lobster Tails. This method is similar to broiling, except you will lower the cooking temperature and extend the cooking time.
Precise Temperature Important. Lobster tails are not cheap, so the precise temperature is important so they are cooked perfectly and not overcooked and rubbery.
WHAT YOU NEED TO MAKE BUTTERY LOBSTER TAILS
Rimmed baking sheet pan
Sharp knife
Lobster tails
Melted butter
Garlic
Paprika
Parsley
Salt and pepper
Sharp knife
Lobster tails
Melted butter
Garlic
Paprika
Parsley
Salt and pepper
HOW TO MAKE BUTTERY LOBSTER TAILS
Broiled
Preheat the oven to 500 degrees. Prepare the lobster.
Using kitchen scissors, butterfly the lobster by cutting the center of the top shell.
Loosen the meat and pull the meat upward and out on the shell.
Salt and pepper the meat and place on a rimmed baking sheet pan.
In a small bowl, whisk together the butter, garlic, paprika, and parsley. Spread evenly on each lobster's tail.
Broil the lobster tails for about 8-10 minutes or until the meat registers 140 degrees with a meat thermometer. The length of time to broil the lobsters will depend on their size.
Serve with an additional brush with melted butter and lemon wedges.
Using kitchen scissors, butterfly the lobster by cutting the center of the top shell.
Loosen the meat and pull the meat upward and out on the shell.
Salt and pepper the meat and place on a rimmed baking sheet pan.
In a small bowl, whisk together the butter, garlic, paprika, and parsley. Spread evenly on each lobster's tail.
Broil the lobster tails for about 8-10 minutes or until the meat registers 140 degrees with a meat thermometer. The length of time to broil the lobsters will depend on their size.
Serve with an additional brush with melted butter and lemon wedges.
Baked
Preheat the oven to 425 degrees F. Prepare the lobster.
Using kitchen scissors, butterfly the lobster by cutting the center of the top shell.
Using kitchen scissors, butterfly the lobster by cutting the center of the top shell.
Loosen the meat and pull the meat upward and out on the shell.
Salt and pepper the meat and place on a rimmed baking sheet pan.
In a small bowl, whisk together the butter, garlic, paprika, and parsley. Spread evenly on each lobster's tail. Add a small amount of water around the lobster.
Bake the lobster for 1 to 2 minutes per ounce. The meat should register 140 degrees on a meat thermometer to ensure that it is not overcooked the meat.
Serve with an additional brush of melted butter and lemon wedges.
Salt and pepper the meat and place on a rimmed baking sheet pan.
In a small bowl, whisk together the butter, garlic, paprika, and parsley. Spread evenly on each lobster's tail. Add a small amount of water around the lobster.
Bake the lobster for 1 to 2 minutes per ounce. The meat should register 140 degrees on a meat thermometer to ensure that it is not overcooked the meat.
Serve with an additional brush of melted butter and lemon wedges.
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