Broiled Lobster Tail
Transform a regular night into a celebration with this luxurious yet simple Broiled Lobster Tail recipe, highlighting fresh flavors with butter, garlic, and lemon.
Ingredients
Lobster Ingredients
- 4 pieces lobster tails (6–8 ounces each) Fresh or thawed frozen; look for firm, translucent meat.
- 4 tablespoons unsalted butter Melted, for basting and that glossy finish.
- 1 clove garlic Minced fine; adds bright savory depth.
- 1 tablespoon fresh lemon juice Wakes up the sweetness.
- 1 teaspoon smoked paprika Adds color and gentle warmth.
- 1 teaspoon kosher salt Brings out flavor without overpowering.
- 1/2 teaspoon black pepper Freshly ground.
- 1 tablespoon chopped fresh parsley For a bright finish.
- lemon wedges For serving.
Instructions
Preparation
- Preheat your oven to broil on high and position the rack about 6 inches from the broiler. Line a baking sheet with foil for easy cleanup.
- Using kitchen shears, cut down the top of each lobster tail shell lengthwise and pry the shell open gently. Lift the meat, keeping it attached at the base, and rest it on top of the shell.
Butter Base
- In a small bowl, combine melted butter, minced garlic, lemon juice, smoked paprika, salt, and pepper. Taste and adjust.
Basting and Broiling
- Brush the lobster meat with half the butter mixture, reserving the rest for basting halfway through cooking.
- Place the baking sheet under the broiler. Watch closely and cook for 6–10 minutes until the meat is opaque, slightly firm, and browned at the edges.
Finishing Touches
- Remove from oven, brush again with the reserved butter, sprinkle with parsley, and serve with lemon wedges.
Notes
Store cooked lobster in an airtight container for up to 2 days. It can be reheated gently in the oven. Lobster freezes well for up to 3 months.