Broiled Cold Water Lobster Tail Recipe
Recipe information
Make Broiled Cold Water Lobster Tail in just 30m. Drawn Butter
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Ingredients
Lobster Tails
Drawn Butter (Clarified Melted Butter for Serving)
Lobster Tails
1. Thaw and Prepare
If lobster tails are frozen, thaw overnight in the refrigerator or place sealed tails in a bowl of cold water for 30–60 minutes until pliable. Pat dry thoroughly with paper towels.
2. Butterfly the Tails
Using kitchen shears, cut through the top shell lengthwise from the open end toward the tail fan, stopping at the base of the tail so the shell remains connected. With your thumbs, gently separate the meat from the shell sides and lift the meat up so it rests on top of the shell (still attached at the base). Leave the tail fan intact. This creates a butterfly presentation and helps even cooking.
3. Season and Brush
Preheat the broiler on high and position the oven rack about 6 inches (15 cm) from the broiler element. Lightly brush the exposed lobster meat with 1–2 tablespoons olive oil or melted butter. Sprinkle kosher salt (about 1 tsp divided) and freshly ground black pepper evenly over the meat.
4. Broil
Place prepared lobster tails on a foil-lined rimmed baking sheet, meat side up. Broil on the top rack under high broiler heat for 6–10 minutes, depending on tail size and broiler strength. Start checking at 6 minutes: meat should be opaque, white with slight pink edges, and register 140–145°F (60–63°C) at the thickest part. Do not overcook; lobster becomes tough if cooked past 145°F.
Drawn Butter
6. Clarify Butter
Place 1/2 cup unsalted butter and 1 teaspoon water in a small, heavy-bottomed saucepan over low heat. Melt slowly — do not boil. As the butter melts, foam (milk solids) will rise to the surface and clearer golden liquid will separate beneath.
7. Skim and Separate
Using a small spoon, gently skim the white foam (milk solids) from the surface and discard. If you prefer fully clarified butter, carefully pour the clear yellow butter into a heatproof serving bowl, leaving any cloudy milk solids in the pan. Alternatively, strain the melted butter through a fine mesh strainer lined with cheesecloth into the bowl.
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