You can learn how to cook Lobster Tails perfectly at home with our easy, foolproof recipe that delivers restaurant-quality results in just 15 minutes.
Did you know how easy it is to make Lobster Tail?
Did you know how easy it is to make Lobster Tail?I used to think lobster tails were reserved for fancy restaurants and special occasions out, but making it from home is about the easiest thing you can do (for a faction of the price!) This recipe makes dinner feel like an event, and you can prepare the whole meal in advance, so the Lobster is ready and will cook in less than 10 minutes minutes.
My Biggest Tip: Buy cold water lobster (Maine, Canada, Australia)–it should say on the packaging! The meat is sweeter, firmer, and stays in tender chunks. It usually has a reddish-brown shell with no spots, and is often higher priced. Warm water lobster (Caribbean, Florida, Mediterranean) is a budget option that is lower priced but the meat tends to be softer and fishier. Also, get yourself some kitchen shears.
Check out my other seafood recipes, like Seared Scallops, Baked Salmon, Crab Legs, Cioppino, or Easy Homemade Crab Cakes!
How to Butterfly a Lobster Tail:
Cut Shell: With sharp kitchen shears, gently cut a line down the top of the shell, stopping at the fin.
Loosen Meat: Carefully loosen the meat from the shell by sliding your finger in between the meat and the shell on both sides of your cut. Flip the shell over and gently press on the bones to break them, then slide your finger inside the shell to loosen it underneath too.
Separate Meat and Shell: Gently open the shell and pull the meat forward (don't disconnect it from the tail!). With it separated, close the shell and gently lay the meat on top of the shell, with the tail still connected. Remove the dark vein if it's visible then rinse in cold water and pat dry with paper towels.
How to make Lobster Tail:
Season Lobster Tails: Transfer all butterflied lobsters to a parchment lined baking sheet. Stir together all of the ingredients to make the garlic butter then use a basting brush to brush on top of each lobster tail. Sprinkle some Old Bay, cajun, or paprika seasoning on top of each lobster.
Broil: I prefer to broil my lobster tails. They come out perfectly cooked every single time, and it's so quick! If you want other cooking methods, I've included them in the recipe card below. Broil for 7-10 minutes, I take mine out when the internal temperature is 140°F on a meat thermometer. You don't want to overcook these or the meat will get rubbery.
Serve: Enjoy with a side of butter for dipping and some mashed potatoes, homemade rolls, roasted vegetables, or a shredded brussels sprouts.
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Recipe
How to Cook Lobster Tails
Ingredients
- 6 Lobster Tails , cold water preferred
- Seasoning cajun, Old Bay, or paprika
Instructions
- To Butterfly Lobster Tails: Use kitchen shears to cut down the center of the top shell, stopping at the tail fin. Gently pry the shell halves apart with your fingers and use your fingers to loosen the meat from the shell (but keep it attached at the fin).
- Lift the meat up, and close the shell halves below it, so the meat can rest on top of the shell. Remove the dark vein if visible, rinse with cold water, and pat dry.
- Season: Melt 4 tbsp butter. Stir in 3 minced garlic cloves, 2 Tablespoons lemon juice. Brush butter over lobster tails, then season lightly with cajun, old bay or paprika. Cook (see below), then4 Tablespoons butter, 3 cloves garlic, 2 tbsp lemon juice, Seasoning
- Cook Lobster Tails (Choose a method, and don't overcook them! Pull it at 140°F, or the meat gets rubbery).Broil (8-10 minutes) My Preferred Method!: Preheat broiler. Brush tails with garlic butter and season with Cajun, old bay or paprika. Broil for about 7-10 minutes (I pull it out about internal temp 140°Fish—don’t overcook it!).Bake (12-15 minutes): Preheat oven to 450°F. Brush tails with garlic butter and season with Cajun, old bay or paprika. Bake for 10-15 minutes until the temp reaches 140-145°F.Grilled (8-12 minutes): Grill at medium-high, cut-side up first for 4-6 minutes, then flip. Baste with butter throughout.
- Serve: brush with more garlic butter, saving half for dipping. Serve with lemon wedges.
Notes
- Use a meat thermometer—it's the only reliable way to avoid overcooking
- Pat the tails dry before cooking for better browning. Choose cold water lobster or warm water lobster, if possible.
Nutrition
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