Lobster Tails
Indulge in sweet, succulent lobster tails prepared three different ways—broiled, baked, or grilled. Perfect for celebrations or a cozy weeknight dinner.
Ingredients
Main Ingredients
- 4 pieces lobster tails (6 to 8 ounces each), thawed if frozen Choose fresh for the best sweet flavor.
- 4 tablespoons unsalted butter, melted Plus extra for finishing.
- 2 cloves garlic, minced Adds warm savory notes.
- 1 tablespoon lemon juice Brightens and balances richness.
- 1 teaspoon smoked paprika Gives color and a gentle smoky flavor.
- Salt and freshly ground black pepper To taste.
- Fresh parsley, chopped For garnish and fresh herb scent.
- 1 tablespoon nutritional yeast (optional) Adds a cheesy flavor without dairy.
Instructions
Preparation
- Using kitchen shears, cut the top shell lengthwise (stop at the tail fan). Gently crack the shell with your fingers and lift the meat so it rests on top of the shell.
Make the Butter Sauce
- Whisk melted butter with garlic, lemon juice, smoked paprika, salt, and pepper. Spoon some of this over the exposed meat.
Broiled Lobster Tails (Method 1)
- Preheat your broiler and place tails on a baking sheet. Broil 4 to 6 inches from heat for 8 to 12 minutes until meat is opaque and edges caramelize.
- Baste once halfway through for extra gloss.
Baked Lobster Tails (Method 2)
- Preheat oven to 425°F (220°C). Bake on a lined sheet for 12 to 18 minutes depending on size; the meat should be firm and pearly white.
- Finish under broiler for 1 minute if you crave golden edges.
Grilled Lobster Tails (Method 3)
- Heat grill to medium-high. Grill shell-side down for 6 to 8 minutes, flip, baste, and grill another 2 to 4 minutes until cooked through.
Finish and Serve
- Brush with remaining butter, sprinkle parsley, add a lemon wedge, and serve immediately.
Notes
Consider pairing with creamy slow-cooker mashed potatoes for a perfect side.