Broiled Cold Water Lobster Tail Recipe

Thaw & Clean (if frozen)

If frozen, thaw lobster tails overnight in the refrigerator or under cold running water for 30–60 minutes until flexible. Pat tails dry with paper towels. Trim any ragged shell edges with kitchen shears.

Butterfly the Tails

Place a lobster tail on a cutting board with the top (hard shell) facing up. Using kitchen shears, cut lengthwise down the center of the top shell, cutting through the shell but not through the meat. Pry the shell open gently and use your fingers to lift the meat so it sits on top of the shell (but remains attached at the base). This helps the meat broil evenly and present nicely.

Season

Lightly brush the exposed lobster meat with 1 tablespoon olive oil. Sprinkle evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp paprika (if using). Set the prepared tails aside on a plate while you preheat the broiler.

Preheat Broiler

Position an oven rack about 6 inches (15 cm) from the broiler element. Preheat the oven broiler to high. Line a rimmed baking sheet with foil for easy cleanup and lightly oil the foil or spray with nonstick spray.

Broil Lobster Tails

Place the prepared lobster tails, meat side up, on the prepared baking sheet. Broil for 6–9 minutes, depending on tail size (8–10 oz tails: about 6–8 minutes). Lobster is done when the meat is opaque, firm to the touch, and registers 140–145°F (60–63°C) with an instant-read thermometer. Watch closely to avoid overcooking; the top may brown slightly.

Rest

Remove lobster tails from the oven and let rest for 2–3 minutes while you finish the butter. This keeps juices from escaping and lets carryover heat finish cooking gently.

Melt Butter

Place 6 tablespoons unsalted butter in a small saucepan over low heat. Melt gently until fully liquid but do not boil. Maintain low heat to avoid browning.

Clarify (optional)

For a clearer drawn butter: once melted, skim any foam from the surface with a spoon and spoon off or carefully pour the clear yellow butterfat into a heatproof serving bowl, leaving milky solids (milk solids/water) behind. Alternatively, use the melted butter as-is for a richer taste.

Finish & Season

Stir in 1 tablespoon fresh lemon juice, 1/4 tsp sea salt, and 1/8 tsp white pepper into the warm drawn butter. Taste and adjust salt or lemon to preference. Keep warm until serving (set bowl over a shallow pan of warm water to maintain temperature if needed).

Transfer each lobster tail to a serving plate, spoon a little of the drawn butter over the meat, sprinkle with 1 tablespoon chopped fresh parsley (optional), and serve with lemon wedges on the side. Pass the remaining drawn butter at the table for dipping.