Name: Easy Broiled Lobster Tails Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 10-oz lobster tails; 1/4 cup salted butter (melted; 1/2 stick); 2 cloves garlic (crushed); 2 tsp lemon juice; 1/2 tsp smoked paprika; 1 pinch cayenne pepper

There's something so indulgent and satisfying about buttery, tender lobster meat fresh from the broiler. This Easy Broiled Lobster Tails Recipe delivers that perfect balance of rich flavor and simple prep, making it a fantastic go-to for any special meal or a quick treat that feels luxe.

A grilled lobster tail with a bright orange and golden brown top layer showing slight charring and herbs sprinkled over the white, moist inner flesh. The shell is a reddish-orange color with speckled patterns and is located underneath the meat. Two lemon wedges with a pale yellow color are placed on the left side, and fresh green parsley is at the bottom right corner. The food sits on a white plate over a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Broiled Lobster Tails Recipe
Top Tip
How to Serve Easy Broiled Lobster Tails Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Broiled Lobster Tails Recipe

Why You'll Love This Recipe

I’ve always found lobster intimidating to cook, but this recipe completely changed that for me. It’s foolproof, fast, and results in juicy lobster that's bursting with buttery garlic flavor—without needing to boil a big pot or fuss over timing.

Quick & Simple: The whole recipe takes under 20 minutes from start to finish, perfect for a weeknight splurge.
Flavor Packed: The garlic, lemon, and smoked paprika butter mix gives the lobster a deliciously savory kick.
Great Texture: Broiling gently cooks the lobster so it stays tender and juicy, while getting just a bit crispy on top.
Impress Without Stress: It looks fancy but is incredibly easy, so you’ll wow guests or feel like a gourmet cook in your own kitchen.

Ingredients & Why They Work

This recipe uses a short list of simple ingredients that complement lobster perfectly. The butter keeps it rich and moist, while the garlic and lemon brighten things up. Smoked paprika adds a subtle smoky depth, and a pinch of cayenne brings a tiny warmth that balances the dish.

Flat lay of fresh whole lobster tails with vibrant red shells, two uncracked brown garlic cloves, a small white ceramic bowl of melted golden salted butter, a small white ceramic bowl of bright yellow lemon juice, a small white ceramic bowl containing deep red smoky paprika powder, and a tiny pinch of bright red cayenne pepper in a white ceramic bowl, all arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lobster Tails: Fresh or thawed lobster tails are best; aim for about 10 ounces each for perfect cooking time and serving size.
Salted Butter: Melting butter helps the flavors evenly coat the lobster and keeps it juicy.
Garlic: Crushed garlic infuses the butter with savory aroma and taste.
Lemon Juice: Adds a fresh, zesty brightness that cuts through the richness of the butter.
Smoked Paprika: Provides subtle smokiness that pairs beautifully with seafood.
Cayenne Pepper: Just a pinch for a gentle hint of heat that enlivens the flavor without overpowering it.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love mixing things up sometimes to keep this Easy Broiled Lobster Tails Recipe fresh and exciting. Feel free to tweak the seasonings or add a personal touch that suits your palate.

Variation: Try swapping smoked paprika for Old Bay seasoning or a dash of chili powder for a slightly different flavor profile—I've done this and loved the added complexity.
Herb Addition: Toss in some fresh chopped parsley or chives on top after broiling for a pop of color and freshness.
Spicy Kick: If you like heat, increase the cayenne pepper gradually until it hits your preferred spice level—I usually keep it mild so the lobster flavor shines.
Dairy-Free Option: Use olive oil instead of butter to make it dairy-free while still keeping it luscious.

Step-by-Step: How I Make Easy Broiled Lobster Tails Recipe

A close-up image of three cooked lobster tails on a white marbled surface, each lobster tail's shell is dark brown with orange-red grilled marks. The inside meat is a mix of white and light orange colors, showing a soft and tender texture with some charred edges. A woman's hand is holding one of the lobster tails, slightly pulling the meat away from the shell, highlighting the juicy and flaky flesh. photo taken with an iphone --ar 2:3 --v 7

Step 1: Thaw and Prep Your Lobster Tails

If you’re using frozen tails, I always recommend thawing them overnight in the fridge. In a pinch, you can submerge them in cold water for about 30 minutes—just make sure they’re fully thawed before cooking to ensure even broiling.

Step 2: Broil Setup and Butterfly the Tails

Preheat your oven’s broiler to 500°F (260°C), and position the rack so the lobster tails will be about 4 to 5 inches from the heat. Using kitchen shears, carefully cut down the top shell lengthwise—starting from where the fins end—to open up the shell. Gently pull the meat upward and out of the shell, but leave the tail fin attached. This butterflying method lets the lobster cook quickly and look really elegant.

Step 3: Brush On Your Flavorful Butter Sauce

Mix melted butter with crushed garlic, lemon juice, smoked paprika, and a pinch of cayenne. Brush this fragrant mixture generously all over the exposed lobster meat. The butter helps the meat stay juicy and the garlic-lemon blend amps up the flavor.

Step 4: Broil to Perfection

Place the prepared lobster tails on a baking sheet and broil until the meat turns opaque and lightly golden—roughly 1 minute per ounce is a good rule of thumb (so about 10 minutes for 10-ounce tails). Keep a close eye so they don’t overcook; lobster gets rubbery fast if left too long.

Top Tip

Tweaking a few small details made a huge difference for me the first time I tried this recipe. These tips will help you get that perfect tender, flavorful lobster every single time.

Butterfly Technique: Don’t rush the shell cutting step—carefully lifting the meat ensures it cooks evenly without drying out.
Watch the Broiler: Stay close while broiling; lobster can go from perfectly cooked to rubbery in a minute or two.
Butter Mixture: Let the melted butter sit briefly with the garlic to infuse it—it adds a subtle, mellow garlicky flavor rather than a harsh raw bite.
Lemon Juice Timing: Adding lemon juice right before broiling brightens but doesn’t overwhelm the lobster’s natural sweetness.

How to Serve Easy Broiled Lobster Tails Recipe

broiled lobster tails - Serving Suggestion

Garnishes

I love finishing these lobster tails with a sprinkle of fresh parsley for color and a few lemon wedges on the side. A dash of smoked paprika over the top looks pretty too and hints at the buttery sauce flavors.

Side Dishes

For sides, I usually go for simple and fresh—think a crisp green salad, roasted asparagus, or buttery garlic mashed potatoes. These keep the meal balanced without competing with the lobster’s delicate flavor.

Creative Ways to Present

For special occasions, try serving the lobster tails atop a bed of lemon-infused rice or alongside a chilled cucumber dill salad. I once plated them with edible flowers and microgreens which really wowed our dinner guests!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which honestly is rare!), wrap the lobster tails tightly in foil or plastic wrap and store them in the fridge. I like to eat them within 1-2 days for the best texture.

Freezing

Freezing cooked lobster tails isn’t my favorite because the texture changes a bit, but if you must, wrap tightly in plastic and foil, then place in a sealed freezer bag. Thaw gently before reheating.

Reheating

To reheat leftover lobster tails, I usually pop them in a 300°F oven for 8–10 minutes covered with foil so they warm through gently without drying out. Avoid the microwave if possible—it can make the meat rubbery.

Frequently Asked Questions:

How do I butterfly lobster tails correctly?

Using kitchen shears, cut down the center of the shell lengthwise without cutting the bottom shell, then gently pull the meat upward and forward to rest on top of the shell, still attached at the tail end. This technique helps the lobster cook evenly and look beautiful.

What if I don’t have a broiler?

If you don’t have a broiler, you can cook lobster tails under a very hot grill or use a hot oven temperature around 450°F and bake until cooked through, but keep a close eye to prevent overcooking.

How do I know when lobster tails are done?

The lobster meat should be opaque white and slightly browned on the edges. It should feel firm but still slightly tender when pressed. Following the 1 minute per ounce of lobster tail weight is a reliable guide.

Can I make this recipe ahead of time?

You can prepare the lobster tails and butter mixture ahead, but I recommend broiling just before serving to keep the meat tender and juicy. Lobster reheats best freshly broiled.

Final Thoughts

I keep coming back to this Easy Broiled Lobster Tails Recipe because it’s just so darn satisfying—and surprisingly simple! It’s perfect for treating yourself or impressing guests without hours of fuss. Trust me, once you master this, you’ll feel like a seafood pro and might even find yourself craving lobster more often.