Lobster Tail Recipe

Thaw (if frozen)

If using frozen lobster tails, thaw them in the refrigerator overnight. For a quicker method, submerge them in sealed bags in cold water for 30–60 minutes until fully thawed.

Split the shell

Using kitchen shears, cut down the top center of the shell lengthwise from the wide end toward the tail, stopping at the tail fan. Leave the tail fan intact. Gently pry the shell open with your fingers and run your thumb between the meat and the bottom shell to loosen the meat, then lift the meat up and lay it on top of the split shell (but still attached at the base) — this is called butterflying.

Make compound butter

In a small heatproof bowl, combine the unsalted butter, minced garlic, lemon juice, paprika, smoked paprika (if using), sea salt, and black pepper. Microwave for 10–15 seconds or melt gently in a small saucepan until softened but not boiling. Stir in chopped parsley and olive oil. Reserve about 1 tablespoon of the mixture for basting and keep the rest warm or at room temperature.

Brush the lobster

Brush the lobster meat generously with about half of the compound butter, ensuring the meat is well coated and some seasoning gets into the cut. Reserve the remaining butter for basting while cooking and for serving.

Broil (recommended for a slightly charred top)

Position an oven rack 6–8 inches from the broiler element and preheat the broiler on high. Place the prepared lobster tails on a foil-lined baking sheet, meat side up. If using the optional panko topping, mix panko, Parmesan, and 1 tsp melted butter; sprinkle lightly over the lobster meat. Broil 6–10 minutes, watching closely: lobsters are done when the meat is opaque, white with slight pink, and an internal temperature reads 135–140°F (57–60°C). Baste once halfway through with reserved compound butter.

Roast (gentler, even cooking)

Preheat oven to 425°F (220°C). Place lobster tails on a baking sheet, meat side up. Roast for 10–14 minutes depending on size, basting once with reserved butter, until meat is opaque and reaches 135–140°F (57–60°C).

Grill (smoky flavor)

Preheat grill to medium-high (about 400°F/200°C). Place tails meat side down on the grill for 2–3 minutes to get grill marks, then flip meat side up and close lid. Grill 5–8 additional minutes, basting once or twice with reserved butter, until opaque and 135–140°F (57–60°C).

When lobster is cooked, transfer to a serving plate and spoon any melted butter and juices from the baking sheet over the meat. Sprinkle with additional chopped parsley and serve immediately with lemon wedges and the remaining compound butter for dipping.

Discard shells or save them for making stock. Serve with simple sides like steamed vegetables, rice pilaf, or a green salad.