Lobster Tail Recipe

Thaw and prepare tails

If lobster tails are frozen, thaw them overnight in the refrigerator or place sealed tails in cold water for 30–60 minutes until pliable. Pat dry with paper towels and sprinkle the meat lightly with kosher salt.

Butterfly the tails

Using kitchen shears, cut along the top center of each shell from the open end toward the tail fan, stopping before the tail fan so the shell stays intact. Pry the shell halves open gently and run your fingers under the lobster meat to lift it out of the shell, keeping the base attached at the tail. Rest the meat on top of the shell (butterflied) for even cooking.

Make the compound butter

In a small bowl, combine the softened unsalted butter, lemon zest, lemon juice, minced garlic, chopped parsley, smoked paprika (if using), and black pepper. Mix until evenly incorporated. Reserve about 1 tablespoon of the mixture for finishing if desired.

Preheat and oil

Preheat your oven to 425°F (220°C). Alternatively, preheat a grill to medium-high heat. Brush the exposed lobster meat lightly with olive oil to prevent sticking and help browning.

Apply butter and cook

Place the prepared lobster tails on a baking sheet lined with foil (shell side down). Spread about 1–2 tablespoons of the compound butter evenly over the top of each lobster tail. Bake in the preheated oven for 10–12 minutes for 6–8 oz tails (10 minutes for smaller, up to 14 minutes for larger), or until the meat is opaque, pearly white, and registers 140–145°F (60–63°C) on an instant-read thermometer. If using a grill, cook meat-side down 3–4 minutes, then flip briefly meat-side up and cook 2–3 more minutes until opaque and just cooked through.

Finish and serve

Once cooked, remove the tails from the oven or grill. Immediately spoon the reserved melted compound butter over the meat. Sprinkle with flaky finishing salt if desired and additional chopped parsley. Serve with lemon wedges for squeezing.