Lobster Recipe

Thaw (if needed)

If using frozen lobster tail, thaw in the refrigerator overnight or submerge sealed tail in cold water for 30-45 minutes until pliable. Pat dry with paper towels.

Preheat and prep

Preheat oven to 425°F (220°C) for baking method or heat a grill to medium-high (about 450°F / 230°C). Prepare a small bowl with melted butter, lemon juice, minced garlic, salt, pepper and paprika mixed together for basting.

Using kitchen shears, cut down the top center of the lobster shell (from the open end toward the tail fan) through the shell but not through the meat. Pry the shell open gently and lift the lobster meat out, keeping it attached at the base. Lay the meat on top of the shell (butterfly) and press it gently so it rests above the shell for even cooking.

Brush and season

Brush the exposed lobster meat lightly with olive oil. Spoon or brush about half of the prepared butter-lemon-garlic mixture over the meat, reserving the rest for basting and serving. Sprinkle the meat evenly with the sea salt, black pepper and paprika.

Bake (preferred method)

Place prepared lobster tail on a baking sheet or in an ovenproof dish. Bake in the preheated 425°F (220°C) oven for 10-12 minutes for a 7 oz tail, until the meat is opaque and registers 135–140°F (57–60°C) on an instant-read thermometer. About halfway through cooking (at ~5–6 minutes), baste with remaining butter mixture.

Grill (alternative method)

Place lobster tails meat-side up on the preheated grill. Close the lid and grill for 6–8 minutes. Open the grill and baste with reserved butter mixture, then grill with lid open for an additional 1–2 minutes until meat is opaque and registers 135–140°F (57–60°C). Avoid overcooking.

Sear (optional finishing)

For a light char and color, finish lobster meat under a broiler or directly over high heat on the grill for 1 minute, watching closely to avoid burning.

Remove lobster tail from oven or grill and transfer to a plate. Let rest 2 minutes. Spoon any accumulated juices from the baking dish over the meat.

Sprinkle chopped fresh parsley over the lobster meat and brush with the optional extra melted butter-lemon sauce if desired. Serve immediately with lemon wedges on the side.

Discard shells or save for making stock. Enjoy the lobster while hot; meat should be firm, opaque white with slight pink edges and tender.