Lobster tail with garlic lemon butter is an easy way to bring a restaurant‑quality seafood dinner to your own table in under 30 minutes. You’ll butterfly the tails so the meat sits beautifully on top of the shell, brush on a quick garlic‑herb marinade, then broil until the lobster is just opaque and incredibly tender.
Broiling is ideal for lobster tails because it’s fast, locks in flavor, and gives you those lightly browned edges without overcooking the delicate meat. Finish everything with a warm garlic lemon butter made from the pan drippings, and you have a special‑occasion dinner that tastes like a steakhouse surf‑and‑turf, for a fraction of the price.
Why this broiled lobster tail works
- Broiling keeps the meat juicy: the tails cook quickly under high heat, so the texture stays tender instead of rubbery.
- Simple but flavorful marinade: olive oil, garlic, parsley, dijon, lemon juice, salt, and pepper give the lobster bright, balanced flavor without hiding its natural sweetness.
- Built‑in dipping butter: you use the buttery pan drippings plus extra butter to make a rich garlic lemon butter sauce to pour over or serve on the side.
Ingredients
For the lobster
For the garlic lemon marinade
- 1 Tbsp fresh parsley, very finely chopped, plus more for garnish
- 2 garlic cloves, pressed or finely minced
- 1 tsp dijon mustard
- 1/4 tsp fine sea salt
- 1/8 tsp freshly cracked black pepper
- 1 1/2 Tbsp olive oil
- 1 1/2 Tbsp fresh lemon juice
For the butter
How to butterfly lobster tails
Butterflying lets the meat sit on top of the shell for even cooking and a pretty presentation.
- Cut the shell: Using kitchen scissors, cut through the top shell of each lobster tail, starting at the wide end and stopping at the base of the tail fan, snipping slightly into the top of the meat as you go.
- Crack the ribs: Flip the tail over to the underside (the thinner, semi‑transparent shell) and gently crack the center ribs to help open the shell.
- Loosen the meat: Turn the tails back over, carefully open the cut shell with your thumbs, and loosen the meat from the sides and bottom of the shell; remove and discard any grey vein if present.
- Lift and set on top: Lift the meat out in one piece, keeping it attached at the base, then press the empty shell together and set the lobster meat on top so the bulk of it sits over the shell.
Step‑by‑step: broiled lobster tails
- Prep the oven
- Make the marinade
- Arrange the tails
- Place the butterflied lobster tails into a 9×13 or 8×12 roasting pan, flesh side up.
- Spoon the marinade evenly over the meat on each tail.
- Cut 2 Tbsp of butter into small pieces and dot them all over the top of the lobster meat; this butter will melt and mix with the juices to create flavorful pan drippings.
- Broil to perfection
- Broil on high for about 10–11 minutes for 5–6 oz tails, or adjust using the timing guide below.
- The lobster is done when the meat is opaque and white in the center (no translucent spots) and an instant‑read thermometer in the thickest part reads about 145°F (63°C).
- The shells will turn bright red and the meat will feel firm but not tough.
Approximate broil times by size:
- 3–4 oz lobster tails: 6–8 minutes
- 5–6 oz lobster tails: 10–11 minutes
- 7–9 oz lobster tails: 12–15 minutes (move the rack to the middle so the tops don’t burn before cooking through)
- Make the garlic lemon butter dipping sauce
- Transfer the cooked lobster tails to a serving platter and cover loosely with foil.
- Pour the pan drippings from the roasting pan into a small saucepan and add the remaining 2 Tbsp butter.
- Bring just to a simmer, stirring until the butter melts, then remove from heat.
- Pour the sauce over the lobster tails or divide into small ramekins for dipping. Serve with extra lemon wedges and a sprinkle of fresh parsley.
Tips for buying and cooking lobster tails
- Choose 5–6 oz cold‑water lobster tails when possible; they tend to have sweeter, more tender meat.
- Don’t overcook: lobster turns rubbery quickly, so rely on visual cues and a thermometer (145°F in the center).
- Keep the heat high but distance safe: at least 6 inches from the broiler so the tops brown gently while the meat cooks through.
What to serve with broiled lobster tails
Keep sides simple so lobster stays the star.
- Mashed potatoes or a baked potato
- Roasted asparagus or green beans
- A crisp Caesar or green salad
- Sourdough or dinner rolls to soak up extra garlic butter
Lobster Tail with Garlic Lemon Butter
- Total Time: 25 minutes
- Yield: 4 lobster tails 1x
Description
Broiled lobster tails with garlic lemon butter are an easy, restaurant-quality seafood dinner. Butterflied lobster tails are brushed with a simple garlic herb marinade, broiled until just opaque, then served with warm garlic lemon butter made from the pan drippings.
Ingredients
4 lobster tails, 5 to 6 oz each
Garlic Lemon Marinade
1 Tbsp fresh parsley, very finely chopped, plus more for garnish
2 garlic cloves, pressed or finely minced
1 tsp dijon mustard
1/4 tsp fine sea salt
1/8 tsp freshly cracked black pepper
1 1/2 Tbsp olive oil
1 1/2 Tbsp fresh lemon juice
Butter
4 Tbsp unsalted butter, divided (2 Tbsp for topping tails, 2 Tbsp for dipping sauce)
Lemon wedges, for serving
Instructions
1. Butterfly the lobster tails. Using kitchen scissors, cut through the top shell of each lobster tail from the wide end to just before the tail fan, snipping slightly into the top of the meat as you go.
2. Flip the tails over and gently crack the ribs on the underside to help open the shell, then turn back over. Carefully loosen the lobster meat from the shell, removing any vein if present. Lift the meat out, keeping it attached at the base, press the shell together, and set the meat to sit on top of the shell.
3. Position an oven rack in the upper third or center of the oven so the tops of the lobster tails will be at least 6 inches from the broiler. Preheat the oven to broil on high.
4. Make the marinade. In a small bowl, stir together the parsley, garlic, dijon, salt, pepper, olive oil, and lemon juice until well combined.
5. Arrange the butterflied lobster tails in a 9×13 or similar roasting pan, flesh side up. Divide the marinade evenly over the top of each lobster tail.
6. Cut 2 Tbsp of the butter into small pieces and dot them all over the lobster meat so they melt as the tails cook.
7. Broil on high for about 10–11 minutes for 5–6 oz tails, or until the lobster meat is opaque and white in the center and an instant-read thermometer registers about 145°F (63°C). Adjust time slightly based on tail size (smaller tails need less time, larger tails need more).
8. Transfer the cooked lobster tails to a serving platter and tent loosely with foil.
9. Make the garlic lemon butter. Pour the pan drippings from the roasting pan into a small saucepan and add the remaining 2 Tbsp butter. Bring just to a simmer, stirring until the butter is melted, then remove from the heat.
10. Serve the lobster tails hot, drizzled with the garlic lemon butter or with the butter divided into ramekins for dipping. Garnish with extra parsley and lemon wedges.
Notes
For smaller 3–4 oz lobster tails, start checking at 6–8 minutes under the broiler. For larger 7–9 oz tails, broil 12–15 minutes and use the middle rack so the tops don’t burn.
The lobster is done when the meat is opaque and white in the center and the internal temperature reaches about 145°F (63°C).
Butterflying the tails helps them cook evenly and gives a restaurant-style presentation.
Serve with simple sides like mashed potatoes, roasted asparagus, or a green salad so the lobster remains the star.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Broil
- Cuisine: Seafood
Nutrition
- Serving Size: 1 lobster tail
