Lobster Tails
Learn how to cook lobster tails using three different methods: broiled, baked, and butter-poached. This luxurious dish is perfect for any special occasion.
Ingredients
Lobster Tails
- 4 pieces Lobster tails – 4 tails (4 to 6 ounces each) – thawed if frozen; choose fresh or sustainably sourced.
Cooking Essentials
- 6 tablespoons Unsalted butter – for basting and a silky finish.
- 1 large Lemon – zest and juice – brightens and balances richness.
- 2 cloves Garlic – minced – aromatic and comforting.
- 1 teaspoon Paprika – adds color and a hint of sweet smoke.
- Salt and black pepper – to taste.
- 2 tablespoons Fresh parsley – chopped – for a pop of color and herbaceous lift.
- 1 teaspoon Old Bay seasoning – optional for a classic coastal flavor.
Instructions
Preparation
- Use kitchen shears to cut down the top shell lengthwise, exposing the meat. Gently lift the meat out onto the shell and rest it on top for an elegant presentation. Pat dry and season lightly with salt and pepper.
Broiled Lobster Tails
- Preheat your broiler on high about 6 inches from the heat.
- Mix melted butter, minced garlic, lemon juice, and paprika. Brush the lobster meat generously.
- Broil for 6–8 minutes until the meat is opaque and lightly browned on top.
- Finish with chopped parsley and an extra squeeze of lemon.
Baked Lobster Tails
- Preheat oven to 425°F.
- Place prepared tails in a baking dish. Brush with the butter mixture and sprinkle breadcrumbs if desired.
- Bake for 12–15 minutes until meat is firm and flakes easily.
Butter-Poached Lobster Tails
- In a shallow pan, melt 1 cup of butter over very low heat until warm but not bubbling.
- Add a sprig of thyme and a smashed garlic clove.
- Submerge the lobster meat and gently poach for 6–8 minutes until tender and glossy.
Notes
Swap flavors: Add a pinch of cayenne for heat or a drizzle of truffle oil for a special twist. Store cooked lobster meat in an airtight container for up to 2 days in the refrigerator.