This simple Broiled Lobster Tail recipe will show you the easiest way to make lobster tail in the broiler for any special occasion. It takes just a few minutes to come out perfect and create a sophisticated, exceptional meal at home. Save this to Pinterest now so you can always find it!
We don’t often get to eat broiled lobster tail as a meal, but when we do, we reveal in it! Usually it is something Kevin and I indulge in a few times a year. We usually like to enjoy it for Christmas Eve, New Year’s or Valentine’s and then maybe one other time in the warmer months of the year. Besides being more of a special occasion meal for us, it is also not as easy for us to get in Grand Rapids. We have one fish market that has odd hours that we go to or we will bring it back from a weekend with our families in Chicago. So whenever we have it, it is certainly a noteworthy celebration.
One of my favorite ways to make lobster tail is by broiling it. In fact, it is really the only way I make it when we are cooking it in the oven. It is extremely simple to make this way and only takes 1 minute of time per ounce. I start by butterflying the succulent lobster and pulling the meat our to sit on top of the shell. This is similar tot he way restaurants make it and serve it. Besides looking nice, pulling the meat above the shell allows for better airflow on the bottom of the lobster meat when cooking.
When buying the lobster tails fresh
I recommend buying lobster tails from the fish market. There they will be more then likely willing to help you with two things. 1. As them to devein the lobster tails if they have not already done so. I find that this process can be messy and frankly I’m not an expert with it. If they can do it, all the better. 2. Ask if they will be willing to cut the shell for you. I’ve found they are less enthusiastic about this but if you aren’t a fan of doing it then they have saved you a step.
When buying flash frozen lobster tails
When buying flash frozen lobster tails – which is often something we do because of our location – you will need to keep them frozen until you want to eat them. Take them out of the freezer the night before and put them in the refrigerator. You can keep them in whatever packaging they are in. If they are still frozen when you want to use them, or partially frozen, submerge them in a bowl of ice cold water. Put ice in the bowl. It has to be ice cold to help preserve the delicate meat in the lobster tail.
Cleaning the lobster tail
When you want to Broil Lobster Tail, cleaning is an essential part of the process. Again, if the lobster tails have a vein, watch this video {HERE} to see the best way to devein them, which you will ideally want to do before cutting. However, if you aren’t brave enough to do so, you can also pull the vein out after cutting the shell and removing the meat. This process can often be messier and it is not the recommended way to go. There’s a greater chance of you puncturing the delicate vein this way.
Once the vein is removed and the shell is cut, run the water in your facet on ice cold and quickly pass each tail under it.
Butterflying the lobster tail
When you make Broiled Lobster Tail the easiest way to prep them for cooking is to butterfly them. To do this you need sharp kitchen sheers and possibly a sharp knife.
Cutting the shell – Make a lengthwise cut down the center of the shell. Cut from the base to just before the tail fin. Make sure not to cut any of the meat on the way down.
Removing the meat – Using a sharp knife or your fingers, gently pull the meat away from either side of the shell. I find that sometimes using the knife I can get into spots my fingers cannot and more easily release the meat. Do not cut the meat away from the shell with the knife. There is a spot between the meat and the shell where it is very lightly connect and you just want to remove that connection versus actually cutting the meat.
Make sure to leave the end of the meat connected at the tail fin. Gently lift the meat you have pulled away from the shell up. Curl the shell back under the meat and then rest the meat on top of the shell.
Cooking the lobster tails
To start the cooking process you want to position an oven rack int he center of the oven and turnt he broiler on high. The rack in the center will allow the lobster to cook without the top of it burning.
Then you will make a mix of the melted butter, spices and a little bit of lemon juice. Right before you stick the lobster tail in, brush and/or drizzle that over the tops of them. Then broil them on the center rack for 1 minute per ounce. It is really important you know how many ounces each lobster tail is because that will determine the cooking time.
Decided whether you want to make the lobster tails as the main dish or as a side. If you are serving as a main you want to make sure you have lobster tails that are 8 – 10 oz. Even if you are serving with an additional protein like steak, I recommend at least a 6 oz lobster tail. Anything smaller than that is really small.
Ensure the lobster is cooked
When the broiled lobster tails are fully cooked, the exterior of the shell will be bright red/orange. The meat of the lobster will be white or possibly a little pink. Uncooked lobster is a grey/blue.
The internal temperature of lobster should be 140 degrees. You can measure this by inserting a digital thermometer into the lobster meat. It is very important not to overcook lobster tail or it will become rubbery.
Tips for making the Broiled Lobster Tail recipe
- Keep in mind the cleaning process. Always buy the freshest lobster tails you can find. Freshness is important for flavor. If you have trouble finding them in your area, consider ordering them flash frozen.
- I use a few ground spices to season the butter that goes onto the Broiled Lobster Tails. Each spice helps to compliment the flavor of the succulent seafood. Like any meat, the lobster meat can be enhanced with the seasoning. White pepper might be a new one for you but I love using this in place of regular pepper here. It is a softer flavor, which makes it perfect for seafood recipes.
- Serve these hot. If you are serving these alone make sure that everything else is ready or will be ready to eat at the same time. If you are making these with steak, usually the steak will need to rest and that is a wonderful time to pop these in the oven.
- If you have leftovers, I recommend removing the meat from the tail completely. you can save it in an airtight container for up to 24 hours. Extra, chilled lobster is perfect on salads!
Looking for accompaniments for the Broiled Lobster Tail recipe?
If you are looking to make a full meal, here are some ideas for Surf and Turf and side dishes.
- Classic Steak Au Poivre {HERE}
- Bacon Wrapped Filet Mignon with Compound Butter {HERE}
- Tequila Lime Flank Steak {HERE}
- Creamy Red Skinned Mashed Potatoes {HERE}
- Mediterranean Grilled Asparagus {HERE}
- Green Beans with Almonds {HERE}
- Roasted Bacon and Brussels Sprouts {HERE}
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Thank you so much for coming today! I hope that you love this Broiled Lobster Tail recipe and that it inspires you to make your own. Please let me know if you have any questions! You can find a full, printable recipe below. Happy Eating!
Broiled Lobster Tail recipe
Equipment
- Sheet pan
- Kitchen sheers
Ingredients
- 4 8 oz. lobster tails, deveined
- 1/2 tsp. smoked paprika
- 1/4 tsp garlic salt
- 1/4 tsp garlic powder
- 1/8 tsp white pepper
- 1 tbsp fresh squeezed lemon juice
- 8 tbsp salted butter, divided and melted
- 2 tbsp fresh, chopped parsley
- Additional: Sea salt, pepper and extra lemon juice to taste
Instructions
- Clean the lobsters by rinsing them under ice cold water.
- Remove the vein if needed. Please see video.
- Position the oven rack in the center of the oven and set to broil.
- Use kitchen sheers to cut down the center exterior of the lobster shell. Be careful not to cut the meat, just cut the sheel. Leave about 1/4 inch connected near the tail.
- Pull the shell away from the meat and then pull the meat out, leaving it attached at the bottom.Place it on top of the shell.
- Mix together the smoked paprika, garlic salt, garlic powder and white pepper. Melt half of the butter and then mix it with the spices and fresh lemon juice. Drizzle or baste the mix on top of the lobster meat and then immediately put them in the oven. Do not do this early because the lemon juice will begin to cook the lobster meat.
- Cook in the broiler for 1 minute per ounce. Overcooking can cause the meat to become rubbery.
- Remove from the oven and serve immediately with additional melted butter, lemon juice, salt, pepper and parsley.
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