Broiled Lobster Tails with Garlic Herb Butter

Tweet
Share
Pin
Share

Broiled lobster tails deliver restaurant-quality results in under 15 minutes. The key is butterflying the tails properly and basting with a garlicky compound butter that keeps the meat tender while building flavor. This is a stunning Valentine’s Day recipe for a romantic dinner or Galentine’s celebration that looks impressive but requires minimal hands-on work.

Why You’ll Love It

  • Ready in 15 minutes from start to finish
  • No special equipment needed beyond a baking sheet
  • Foolproof technique that prevents rubbery, overcooked lobster
  • The compound butter doubles as a dipping sauce
  • Impressive presentation with minimal effort

Ingredients

For the Lobster Tails:

  • 4 lobster tails (6-8 ounces each), thawed if frozen

For the Garlic Herb Butter:

  • 8 tablespoons (1 stick) unsalted butter, softened
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 1 tablespoon fresh chives, finely chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Pinch of cayenne pepper (optional)

For Serving:

  • Lemon wedges
  • Extra melted butter for dipping (optional)

Steps

  1. Make the garlic herb butter. In a small bowl, combine softened butter, garlic, parsley, chives, lemon zest, lemon juice, salt, pepper, and cayenne. Mix until fully combined. Set aside 3 tablespoons for basting. The rest becomes your dipping sauce.
  2. Position the oven rack. Move the rack to 6 inches below the broiler element. Preheat the broiler on high for 5 minutes. Line a rimmed baking sheet with foil for easy cleanup.
  3. Butterfly the lobster tails. Using sharp kitchen shears, cut through the top shell lengthwise from the wide end to the tail fin, stopping before you cut through the fin. Avoid cutting through the bottom shell. Gently spread the shell apart and lift the meat, keeping it attached at the base near the tail fin. Rest the meat on top of the shell. This piggybacking technique ensures even cooking and beautiful presentation.
  4. Season and butter the tails. Place prepared tails on the baking sheet, meat side up. Season lightly with salt. Spread about 2 teaspoons of the reserved garlic herb butter over each tail.
  5. Broil the lobster. Place under the broiler and cook for 8-10 minutes total. The exact time depends on the size of your tails. For 6-ounce tails, check at 7 minutes. For 8-ounce tails, check at 9 minutes. The meat is done when it reaches 140°F internally, turns opaque white throughout, and the shell turns bright red. Baste with additional butter halfway through if desired.
  6. Rest briefly and serve. Let the tails rest for 1-2 minutes. Serve immediately with lemon wedges and the remaining garlic herb butter melted for dipping.

Helpful Tips and Substitutions

Buying lobster tails: Cold-water tails from Maine, Canada, or New Zealand have sweeter, more tender meat than warm-water varieties. Look for tails that smell like the ocean, not ammonia.

Thawing frozen tails: Thaw overnight in the refrigerator or place in a sealed bag and submerge in cold water for 30 minutes. Never microwave to thaw.

Don’t skip the piggybacking step: Lifting the meat on top of the shell insulates it from direct heat, preventing the bottom from overcooking while the top finishes.

Use an instant-read thermometer: A reliable instant-read thermometer takes the guesswork out of doneness. Insert it into the thickest part of the meat. Pull at 140°F—carryover cooking will bring it to the ideal 145°F.

Herb substitutions: Fresh tarragon or dill work well in place of parsley and chives. Dried herbs can substitute in a pinch, but use only 1/3 the amount.

Broiler hot spots: If your broiler has uneven heat, rotate the baking sheet halfway through cooking.

Serving Ideas

Serve alongside roasted asparagus, garlic mashed potatoes, or a simple green salad with lemon vinaigrette.

For a steakhouse experience, pair with a baked potato loaded with sour cream and chives.

Add a side of drawn butter (clarified butter) for extra richness.

A crisp white wine like Chardonnay or a dry Champagne complements the sweet lobster meat beautifully.

Make-Ahead and Storage

Compound butter: Make the garlic herb butter up to 1 week ahead. Roll it into a log using plastic wrap and refrigerate, or freeze for up to 3 months.

Prep the tails ahead: Butterfly the tails up to 4 hours before cooking. Keep them covered and refrigerated on the baking sheet.

Leftovers: Refrigerate cooked lobster meat in an airtight container for up to 2 days. Chop and add to pasta, risotto, or lobster rolls. Reheating is not recommended as it toughens the meat—enjoy leftovers cold.

Worth Every Minute

Broiled lobster tails are one of the easiest ways to create a special-occasion meal at home. Once you master the butterflying technique, you’ll wonder why you ever paid steakhouse prices. The garlic herb butter does the heavy lifting, infusing the meat with flavor while keeping it succulent. Make this once, and it will become your go-to for celebrations.

Similar Posts