Lobster Tail Recipe

Thaw and dry

If lobster tails are frozen, thaw overnight in the refrigerator or under cold running water until pliable. Pat the tails dry with paper towels. Sprinkle the outer shell lightly with 1 tsp kosher salt and set on a rimmed tray.

Butterfly the tails

Using kitchen shears, cut lengthwise through the top of the shell from the open end toward the tail fan, stopping before cutting through the tail fan. Pry the shell apart slightly and use your fingers to loosen the meat from the bottom shell, keeping the meat attached at the base. Lift the meat and settle it on top of the shell (butterflied) so it rests exposed above the shell for even cooking and presentation.

In a small bowl, combine 4 tbsp softened unsalted butter, 1 tbsp fresh lemon juice, 1 tsp lemon zest, 1 minced garlic clove, 1 tbsp finely chopped parsley, 1 tsp paprika, 1 tsp salt, and 1 tsp black pepper. Mix until fully incorporated and smooth. Reserve about half the mixture (2 tbsp) for finishing and keep the rest for basting during cooking.

Optional: transfer butter mixture to plastic wrap, form into a small log, chill briefly to firm, then slice for easy plating.

Preheat

Preheat oven to 425°F (220°C). Arrange an oven rack in the middle position. If grilling, preheat medium-high heat (about 400–450°F / 200–230°C).

Brush with butter

Brush the exposed lobster meat generously with about half of the compound butter so it is well coated. Reserve remaining butter for basting and finishing.

Roasting method: Place lobster tails on a baking sheet lined with foil, meat side up. Roast in the preheated oven for 10–12 minutes for 6–8 oz tails, or until meat is opaque and registers 140–145°F (60–63°C) on an instant-read thermometer. Baste once halfway through with more compound butter. Remove from oven when done.

Grill method: Place lobster tails meat side down on the grill for 2–3 minutes to get grill marks, then flip meat side up and move to indirect heat. Close grill and cook for another 4–6 minutes, basting once, until meat is opaque and registers 140–145°F (60–63°C).

Pan-sear method (alternative): Heat 1 tbsp neutral oil in an ovenproof skillet over medium-high heat. Place lobster tails meat side down and sear 1–2 minutes to color. Flip, baste, then transfer skillet to the 425°F oven and roast 6–8 minutes until done.

Immediately after cooking, brush the lobster meat with the reserved compound butter for gloss and extra flavor. If desired, dot with an extra small pat of butter or a slice from a chilled butter log.

Garnish each tail with a lemon wedge and a parsley sprig. Serve hot with additional lemon on the side.

Notes on doneness: Lobster meat should be opaque, firm and just slightly springy. Do not overcook — carryover heat will raise the temperature slightly after removal from heat.