Broiled Lobster Tail Recipe

Thaw & Pat Dry

If lobster tails are frozen, thaw overnight in refrigerator or under cold running water for 30–60 minutes. Rinse under cold water and pat dry with paper towels.

Butterfly the Tails

Place a lobster tail on a cutting board with the harder top shell facing upward. Using kitchen shears, cut lengthwise down the center of the top shell from the open end toward the tail fan, stopping before cutting through the tail fan. Pry the shell open slightly and using your fingers, gently loosen the meat from the shell underside, keeping the base attached. Lift the meat up and lay it on top of the shell so it sits exposed (but still connected at the tail). This is the classic presentation for broiling.

Season

Season the exposed lobster meat evenly with kosher salt, freshly ground black pepper, and smoked paprika if using. Set the prepared tails aside on a plate while you preheat the broiler.

Preheat Broiler

Position an oven rack 6–8 inches (15–20 cm) from the broiler element. Preheat the broiler to high (or 500–550°F / 260–290°C) for at least 5 minutes so it’s very hot.

Place the unsalted butter in a small saucepan over low heat. Warm gently until the butter melts and separates slightly. Skim off any foam (milk solids) from the surface with a spoon and pour the clear yellow butterfat into a small heatproof serving container, leaving the milky solids behind in the pan. Alternatively, melt butter slowly and pour off the top layer to clarify lightly (fully clarified butter is optional but helps keep the sauce clear).

Stir the lemon juice into the warm drawn butter, then season with sea salt and a pinch of freshly ground black pepper. Keep the butter warm (placed near the broiler or over the lowest burner on the stove set to very low) until ready to serve.

Line a rimmed baking sheet with aluminum foil for easy cleanup and place a wire rack on the sheet if desired. Arrange the prepared lobster tails, meat side up, on the rack or foil-lined pan.

Slide the baking sheet under the hot broiler. Broil for 6–10 minutes, watching closely: cook until the lobster meat is opaque, firm, and just begins to brown on top. Exact time depends on tail size and distance from broiler (smaller tails 6–7 minutes; larger 8–10 minutes). Internal temperature should reach 140–145°F (60–63°C). Avoid overcooking to keep meat tender.

If you prefer a lightly browned top, you can brush a little of the drawn butter on the meat after 4–5 minutes and continue broiling the remaining time.

Remove the lobster tails from the oven and transfer to warmed plates. Spoon a little warm drawn butter over each tail and sprinkle with chopped parsley.

Serve immediately with lemon wedges and the remaining warm drawn butter on the side for dipping.