1 Pc Lobster Tail Recipe

Thaw (if frozen)

If using a frozen lobster tail, thaw overnight in the refrigerator or place sealed tail in a bowl of cold water for 30–60 minutes until pliable. Pat dry with paper towels.

Prepare the shell

Using kitchen shears, cut down the top center of the shell from the wide end toward the tail, stopping before the tail fan. Pry the shell open gently with your fingers and lift the lobster meat up and out of the shell, keeping the base attached at the tail so the meat sits on top of the shell (butterflied). Place the butterflied tail on a baking sheet or grill tray. If you prefer to leave the meat inside, split the top shell and loosen meat without removing it.

Season and oil

Brush the exposed lobster meat lightly with olive oil (about 1 tsp) and season lightly with a small pinch of salt and pepper to taste (portion of the salt/pepper listed in butter sauce can supplement).

Cooking options — Broil (recommended)

Preheat the oven broiler to high and position the rack 6–8 inches from the heat. Place the prepared lobster tail on the baking sheet and broil for 6–10 minutes depending on size (6–8 oz tail: ~6–8 minutes). Finish when the lobster meat is opaque, white with some firm texture, and registers 140–145°F (60–63°C) on an instant-read thermometer. Avoid overcooking to prevent rubbery texture.

Cooking options — Grill (alternate)

Preheat grill to medium-high (about 400°F/200°C). Place lobster tails meat-side up on direct heat and grill with the lid closed for about 6–8 minutes for a 6–8 oz tail, until opaque and internal temperature reaches 140–145°F (60–63°C). For slight char, move meat-side down for 30–60 seconds at the end.

Cooking options — Poach (gentle, alternate)

Bring a large pot of salted water or court-bouillon to a gentle simmer (not rolling boil). Submerge the lobster tail (shell on) and simmer 5–7 minutes for a 6–8 oz tail until opaque and cooked through. Remove and drain well.

Melt butter

While the lobster cooks, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe dish in 20–30 second bursts until fully melted but not browned.

Aromatics

Add the minced garlic to the melted butter and warm on very low heat for 30–60 seconds until fragrant. Do not let the garlic brown. Remove from heat.

Finish sauce

Stir in the fresh lemon juice, chopped parsley, smoked paprika (if using), and the measured salt and black pepper. Taste and adjust seasoning — add a touch more lemon or salt if desired. Keep warm until lobster is ready.

Rest and baste

When lobster reaches target doneness, remove from broiler/grill/poaching liquid and let rest 1–2 minutes. Spoon or brush some of the warm garlic-butter sauce over the exposed meat so it soaks into the flesh and adds flavor.

Plate

Transfer the butterflied lobster tail to a serving plate. Pour any remaining butter sauce into a small ramekin for dipping. Garnish with additional chopped chives or parsley and serve with lemon wedges.

Serving note

Serve immediately while hot. Yield is one plated lobster tail (6–8 oz) — typically a single main serving or part of a larger multi-course meal.