Broiled Canadian Cold Water Lobster Tail Recipe

Thaw and preheat

If lobster tails are frozen, thaw overnight in the refrigerator or place sealed tails in cold water for 30–60 minutes until pliable. Preheat the broiler on high and position an oven rack 5–6 inches from the broiler element. Line a rimmed baking sheet with foil for easy cleanup and lightly oil or butter the foil to prevent sticking.

Butterfly the tails

Using kitchen shears, cut down the top shell of each lobster tail from the open end toward the base, stopping before the tail fan so the shell remains attached. Pry the shell open gently and run your finger beneath the meat to free it from the shell, keeping the base attached. Lift the meat so it rests on top of the shell (butterfly), and press the shell closed slightly to cradle the meat. Pat the meat dry with paper towel and season lightly with the coarse sea salt.

Mince the garlic finely. In a small saucepan over low heat, melt the unsalted butter gently. Add the minced garlic and cook 30–45 seconds until fragrant but not browned. Stir in the white wine and simmer for 1–2 minutes to reduce slightly. Remove from heat and whisk in lemon juice, lemon zest, granulated sugar, salt, and freshly ground black pepper. Stir in chopped parsley. Reserve about 1 tablespoon of the butter mixture for brushing after broiling and pour the remainder into a small heatproof bowl to serve alongside or to baste with during cooking.

Brush and broil

Brush the exposed lobster meat generously with half of the prepared lemon-white wine butter. Place the prepared lobster tails, meat side up, on the foil-lined baking sheet. Transfer the sheet to the preheated broiler rack about 5–6 inches from the heat source. Broil on high for 6–10 minutes, depending on tail size (6–7 minutes for 4–5 oz tails, 8–10 minutes for 8–10 oz tails). The lobster is done when the meat is opaque, firm, and registers 135–140°F (57–60°C) on an instant-read thermometer. Watch closely to avoid overcooking and occasional spots of light browning on the meat are fine.

Finish with butter

Halfway through broiling (after approx. 3–5 minutes), open the broiler briefly and baste the lobster meat with more of the lemon-butter mixture. Immediately return to broiler to finish. When removed from the oven, brush the reserved tablespoon of butter over the meat for shine and extra flavor.

Transfer the broiled lobster tails to warmed plates. Garnish with chopped chives or parsley if desired and serve with lemon wedges and extra melted butter on the side. Recommend serving immediately while hot. Leftovers can be refrigerated in an airtight container for up to 2 days.