3 Petite Lobster Tails Recipe

Thaw and prep

If lobster tails are frozen, thaw in the refrigerator overnight or submerge sealed tails in cold water for 30–45 minutes until pliable. Pat dry with paper towels. Place tails shell-side down on a cutting board.

Split shells

Using kitchen shears, cut down the top center of the shell from the open end to the base of the tail, stopping at the tail fan. Pry the shell halves slightly apart, then gently lift the lobster meat out of the shell, keeping it attached at the base. Rest the meat on top of the shell (butterfly) for even cooking.

Make coastal butter seasoning

In a small bowl, combine 4 tbsp softened unsalted butter, minced garlic, chopped parsley, lemon zest, Old Bay, kosher salt, and black pepper. Stir until smooth and evenly mixed. Reserve about 1 tbsp of this mixture for finishing if desired.

Season the lobster

Brush or rub about half of the coastal butter evenly over the exposed lobster meat. Lightly brush the underside shell with olive oil to prevent sticking. Sprinkle smoked paprika over the meat if using for color.

Preheat oven to 475°F (245°C) with the top rack 6–8 inches from the broiler element. Line a baking sheet with foil and place a wire rack or an inverted rimmed baking sheet to keep tails elevated slightly.

Place prepared lobster tails on the rack or baking sheet. Roast/broil for 8–12 minutes, depending on size (petite 4–5 oz). Start checking at 7–8 minutes: lobster meat should be opaque, firm, and register 140–145°F (60–63°C) with an instant-read thermometer. Avoid overcooking — meat will continue to firm as it rests.

During the last 1–2 minutes of cooking, spoon or brush remaining coastal butter over the meat and let it melt and set. Remove from oven and let rest 2 minutes.

While tails cook, make drawn butter: place 6 tbsp unsalted butter in a small saucepan over low heat. Melt slowly until butter is fully liquid but not sizzling. Skim any foam from the surface for a clearer sauce, if desired. Stir in 1 tbsp fresh lemon juice and a pinch of sea salt. Keep warm (very low heat) until serving.

Plate the lobster tails on warmed plates. Spoon any accumulated juices from the baking sheet over the meat, add a small drizzle of drawn butter, and finish with the reserved 1 tbsp coastal butter on top of each tail for gloss and flavor. Garnish with lemon wedges and chopped chives or parsley.

Serve immediately with extra drawn butter and lemon wedges on the side for squeezing.