Broiled Lobster Tails

Ingredients

• 2–4 piecesLobster tails, fresh or thawed
• 113 g (½ cup)Butter
• 3 clovesGarlic, minced
• 1 teaspoonPaprika
• 1 lemonLemon juice
• To tasteSalt and pepper
• For garnishParsley

Instructions

1. 1

   Heat the grill

   Set the oven to grill and position the rack about 13–15 cm from the heating element.

2. 2

   Prepare the tails

   With kitchen scissors, cut lengthways along the top of each shell. Gently open it and draw the meat slightly out so it rests on top of the shell.

3. 3

   Mix the butter

   Melt the butter in a small bowl, then whisk in the minced garlic, paprika, lemon juice, salt and pepper.

4. 4

   Brush with butter

   Brush the butter mixture generously over the exposed lobster meat.

5. 5

   Grill the lobster

   Arrange the tails on a baking sheet and grill for 10–15 minutes, until the meat is opaque and lightly browned.

6. 6

   Garnish and serve

   Take the tails out of the oven, scatter over chopped parsley and serve straight away with lemon wedges on the side.

What are broiled lobster tails?

Lobster tails are a popular American-style seafood dish, often served for a special occasion. The meat is lifted onto the shell before cooking, making it easy to coat with butter and convenient to serve.

Here, garlic and paprika add savoury depth while lemon brings a bright contrast to the lobster’s sweet flavour. A short spell under the grill gives the surface a little colour while keeping the meat tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 250 calories, 30g protein, 3g carbs, 14g fat.

The lobster provides most of the protein, while the butter supplies most of the fat; the small amount of carbohydrate comes mainly from the lemon and seasonings. Serve with vegetables or salad for a balanced plate, or add a modest portion of potatoes if you want a more filling meal.

Preparing the lobster tails

Shell cut: Use kitchen scissors to cut the top of each shell lengthways, taking care not to cut through the meat. Gently ease the shell apart and lift the meat so it sits on top.

Fresh or thawed: Either can be used, as long as frozen tails are fully thawed before preparation. Pat the meat dry if it is wet so the butter coats it rather than running off.

Making the garlic butter

Butter base: Melt the butter before whisking in the other ingredients so the garlic, paprika and seasoning are spread evenly.

Lemon and seasoning: Lemon juice balances the richness, while salt and pepper season the lobster. Brush the mixture over the exposed meat just before it goes under the grill.

Grilling and checking doneness

Rack position: Set the rack about 13–15 cm from the heating element, as directed, and keep an eye on the tails because grill strength can vary.

Doneness cue: Start checking at 10 minutes. The meat should be opaque and slightly browned; avoid leaving it under the grill once it reaches that point, as lobster can become tough when overcooked.

Serving the lobster

Finish: Add the chopped parsley after cooking and serve immediately with lemon wedges. Extra lemon lets each person adjust the brightness to taste.

On the plate: Pair the tails with a simple green salad or steamed vegetables for a lighter meal, or add potatoes or bread to make the buttery juices part of a more substantial plate.

Recipe notes & tips

• Thaw frozen lobster tails completely before cutting the shells.
• Use kitchen scissors to open the shells without slicing into the meat.
• Keep the rack at the stated distance so the tails cook under the grill rather than too far from the heat.
• Begin checking the meat at 10 minutes, as grill performance varies.
• Serve the tails as soon as they are cooked for the best texture.

Variations

• Extra lemon: Serve with additional lemon wedges for a brighter finish.
• Herb finish: Add a little more chopped parsley just before serving.
• Spicier butter: Add a pinch of chilli to the butter mixture.
• Smokier flavour: Use smoked paprika in place of regular paprika.
• Garlic intensity: Reduce the minced garlic slightly for a milder butter.

Common mistakes to avoid

• Cutting through the meat: Keep the scissors in the shell so the lobster stays intact.
• Grilling from cold: Fully thaw frozen tails first so they cook more evenly.
• Uneven butter coating: Whisk the mixture before brushing it over the meat.
• Overcooking: Check at 10 minutes and remove the tails once the meat is opaque.
• Waiting to serve: Bring the tails to the table straight after cooking to preserve their tender texture.

How to store

Refrigerate leftover lobster in an airtight container within 2 hours and use within 2 days. Reheat gently until just warmed through, taking care not to cook the meat for long enough to toughen it.

Frequently asked questions