Lobster Tail Recipe

Thaw and prepare tails

If using frozen tails, thaw overnight in the refrigerator or under cold running water for 30–60 minutes. Pat dry with paper towels. Sprinkle coarse sea salt over tails and set aside while you prepare the marinade.

Butterfly the tails

Place each tail shell-side up. Using kitchen shears, cut down the center of the top of the shell lengthwise, stopping at the fin. Pry the shell open slightly and lift the meat out, keeping the tail connected at the fin. Rest the meat on top of the shell (butterflied) and press gently so it sits flat. This exposes the meat for even cooking and basting.

Make the basting butter

In a small saucepan over low heat, combine unsalted butter and olive oil. When butter melts, add minced garlic and grated ginger; cook gently 30–45 seconds until fragrant (do not brown). Remove from heat and stir in fresh lime juice, orange juice, light rum (if using), honey, allspice, smoked paprika, kosher salt, and black pepper. Stir in minced scotch bonnet or habanero if using, then fold in sliced scallions and chopped cilantro. Reserve about 2 tablespoons of the warm butter mixture to brush on finished tails for serving.

Marinate (brief)

Brush about half of the warm butter mixture over the exposed lobster meat. Allow tails to sit at room temperature 10–15 minutes to absorb flavors (do not marinate longer than 30 minutes because citrus can firm the meat).

Grill method (recommended)

Preheat grill to medium-high (about 400°F / 200°C). Oil the grill grates. Place lobster tails meat-side down on the grill for 2–3 minutes to get good char marks, then flip so shells face down and meat faces heat. Continue cooking meat-side up for another 3–5 minutes, brushing with remaining basting butter every 1–2 minutes, until the meat is opaque, firm, and registers 140–145°F (60–63°C) on an instant-read thermometer. Total cook time ~6–10 minutes depending on size.

Broil method (alternative)

Preheat broiler on high and position rack 6 inches from heat. Place butterflied tails on a rimmed baking sheet meat-side up. Broil for 5–8 minutes, basting once or twice, until meat is opaque and lightly browned at the edges and registers 140–145°F (60–63°C). Watch carefully to avoid overcooking.

Poach-then-grill method (tender)

For extra-tender texture, simmer tails briefly in salted water (sea salt) for 3–4 minutes, drain and cool slightly, then finish on a hot grill or under the broiler for 1–2 minutes per side to add color and baste with butter.

When tails are done, transfer to a warm plate. Brush with the reserved 2 tablespoons of basting butter and sprinkle with extra chopped cilantro. Serve immediately with lime wedges on the side and steamed rice or fried plantains if desired.

Leftovers: refrigerate in an airtight container up to 2 days. Reheat gently in a low oven (300°F / 150°C) for 8–10 minutes, brushing with butter to keep moist.