Lobster Tail Recipe

Prepare lobster tails

If lobster tails are frozen, thaw them overnight in the refrigerator. Rinse tails under cold water and pat dry with paper towels. Using kitchen shears, cut the top of the shell lengthwise from the open fan end toward the base (do not cut through the bottom shell). Carefully pry the shell apart and lift the lobster meat up and out, keeping it attached at the base so the meat rests on top of the shell (butterflying). Tuck the meat slightly back into the shell so it sits above the shell evenly.

Make garlic-butter sauce

In a small saucepan over low heat, melt the unsalted butter. Add the minced garlic and cook gently for 1–2 minutes until fragrant (do not brown). Remove from heat and stir in the fresh lemon juice, paprika, smoked paprika (if using), kosher salt, and black pepper. Reserve about 1 tablespoon of chopped parsley for garnish and stir the rest into the butter sauce. Keep warm.

Cooking options

Choose one: 1) Oven broil (recommended for a slightly charred top): Preheat the oven broiler and position the rack 6–8 inches from the heat source. Brush the exposed lobster meat with olive oil and then with half of the garlic-butter sauce. Place tails on a baking sheet lined with foil, meat-side up. Broil for 6–10 minutes (depending on size) until the meat is opaque and the top is lightly browned and cooked through (internal temperature 140–145°F / 60–63°C). Remove from oven and immediately brush with remaining garlic-butter. 2) Grill: Preheat grill to medium-high. Brush both shell and meat with olive oil. Place tails meat-side down for 2 minutes to get grill marks, then flip and cook meat-side up for 4–6 minutes with the lid closed, basting once with garlic-butter, until opaque and cooked through. 3) Gentle poach (recommended if you prefer tender, delicate meat): In a wide skillet, bring 4 cups cold water and 1/2 cup white wine (optional) with a pinch of salt to a simmer. Lower tails, meat-side down, into simmering liquid, cover, and poach for 5–7 minutes (depending on size) until meat is opaque and firm. Remove and brush with warm garlic-butter.

Finish and serve

Transfer cooked lobster tails to a serving platter. Spoon any remaining garlic-butter over the meat, sprinkle with reserved chopped parsley, and serve immediately with lemon wedges on the side for squeezing. Offer extra melted butter for dipping if desired.

Notes and internal temperature

Cook lobster until the meat is opaque and registers about 140–145°F (60–63°C). Overcooking can make the meat tough. Adjust seasoning to taste (add more salt, pepper, or lemon as desired).