Lobster Tail Recipe

Thaw and clean

If using frozen tails, thaw overnight in the refrigerator or under cold running water for 30–60 minutes. Pat the tails dry with paper towels. Using kitchen shears, cut down the center of the top shell (lengthwise) from the open end toward the tail fan, stopping before cutting the tail fan. Gently spread the shell open and, using your thumbs, lift the lobster meat out of the shell slightly so the top of the meat rests on the shell (but remains attached at the tail). This is called butterflying.

Pre-poach for even cooking (recommended)

Bring a large pot of water to a gentle boil and add 2 tbs kosher salt. Reduce heat to maintain a simmer. Add the lobster tails and poach for 3–4 minutes (for 4–6 oz tails) until the meat is opaque but not fully firm. Remove tails and drain on a rack or paper towel. This step helps ensure tender meat and prevents overcooking during baking.

Preheat and season

Preheat oven to 425°F (220°C). Place the prepared lobster tails flesh-side up on a baking sheet lined with foil or a shallow baking pan. Lightly brush the exposed meat with 1–2 tbs melted butter (optional) and sprinkle a light pinch of paprika over each tail for color, if using.

Bake

Bake the lobster tails in the preheated oven for 8–10 minutes, depending on size and whether you pre-poached. For pre-poached 4–6 oz tails, 6–8 minutes may be sufficient. The lobster meat should be opaque, firm, and register about 135–140°F (57–60°C) on an instant-read thermometer when removed from the oven. Avoid overcooking to keep meat tender.

Optional broil for color

If you prefer a lightly browned top, place the oven on broil for 1–2 minutes after baking, watching closely to prevent burning. Remove when lightly golden.

While lobster is baking, prepare the sauce. In a small saucepan over low heat, melt 1 cup unsalted butter gently (or use clarified butter to reduce foaming). Add minced garlic and warm for 30–45 seconds to infuse, without browning. Remove from heat and stir in 2 tbs fresh lemon juice, 1 tbs chopped parsley, 1 tsp salt, and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Keep warm until serving.

Transfer baked lobster tails to warmed plates. Spoon a little of the melted butter sauce over the meat and serve the rest in a small warmed ramekin for dipping. Garnish plates with lemon wedges and a sprinkle of chopped parsley. Serve immediately.