Lobster Tail Recipe

Thaw and clean (if frozen)

If lobster tails are frozen, thaw overnight in refrigerator or place sealed tails in cold water for 30–60 minutes until pliable. Pat dry with paper towels.

Butterfly the tails

Using kitchen shears, cut down the center of the top shell lengthwise from the open end to the base, leaving the tail fan intact. Gently pry the shell open and use your fingers to loosen the meat from the underside of the shell, keeping it attached at the base. Lift the meat up and lay it on top of the shell so it rests on the shell (but remains connected at the base). This creates a butterflied presentation and helps even cooking.

Bring 2 liters of water and 1 tablespoon kosher salt to a gentle simmer (not a rolling boil). Add the lobster tails and poach for 3–4 minutes for 4–6 ounce tails, or 5–7 minutes for 8–10 ounce tails, until the meat is opaque but not fully cooked through. Remove tails and immediately chill briefly on a tray to stop cooking if not finishing immediately. Pat dry.

In a bowl, combine 6 tablespoons softened unsalted butter, 2 teaspoons minced garlic, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 2 tablespoons finely chopped parsley, 1 teaspoon paprika, 1 teaspoon salt, 1 teaspoon freshly ground black pepper, and 1/4 teaspoon cayenne (optional). Mix until smooth and homogeneous. Taste and adjust seasoning. Reserve about 2 tablespoons of the butter for finishing and chill the rest until slightly firm so it’s easy to slice or pipe.

Preheat broiler (or grill to high) and position an oven rack about 6 inches from the heat source. Lightly brush the exposed lobster meat with olive oil or melted butter to prevent drying.

Place the prepared lobster tails on a baking sheet lined with foil, meat-side up. Spread or place small pats of the compound butter evenly over the meat (use the reserved 2 tablespoons to add a fresh finish just before serving).

Broil for 3–6 minutes depending on tail size and distance from heat, until the meat is opaque, slightly firm, and just beginning to brown at the edges. If using a grill, cook meat-side down briefly to get grill marks, then finish meat-side up with the lid closed until cooked through. Internal temperature should reach 135–140°F (57–60°C) for tender, not-overcooked meat.

Remove from heat. Immediately brush with the reserved melted butter or olive oil and a little additional compound butter if desired. Let rest 2 minutes so juices redistribute.

Transfer lobster tails to individual plates. Garnish with chopped parsley and serve with lemon wedges on the side. Optionally serve extra compound butter for dipping.