Broiled Lobster Tail
Servings: 4
Calories: 215kcal
Lobster tails are truly a celebration of culinary greatness. They require very little preparation, but the results are beyond delicious and the presentation is gorgeous. Seek out coldwater lobster tails as they are firmer and the most succulent.
Print Recipe
Equipment
- Kitchen shears and baking sheet
Ingredients
- 4 6 oz. lobster tails from coldwater regions, preferably
- Kosher salt and black pepper
- 1 tablespoon parsley fresh, chopped, for garnish
FOR BASTING THE LOBSTER MEAT
- 2 tablespoon unsalted butter
- 2 cloves garlic
- ½ lemon freshly squeezed
- ½ teaspoon smoked paprika
- ¼ teaspoon Kosher salt
FOR THE BUTTER DIPPING SAUCE
- 6 tablespoon unsalted butter
- 2 cloves garlic
- ½ lemon freshly squeezed
- ¼ teaspoon salt
Instructions
- Use a pair of kitchen shears to cut down the middle of the back of each tail, until just before you reach the fins at the end of the tail. Use your hands to pry open the shell and pry the meat out of the cavity. Press the opened tail back together and set the meat on top.
- Meanwhile, melt the 2 tablespoon of butter in a small saucepan over medium heat. Use a garlic press (or mince the garlic) to add the 2 cloves of garlic to the butter. Simmer until aromatic, about 30 to 60 seconds. Stir in the lemon juice, smoked paprika, and salt. Turn off the heat.
- Place the prepared lobsters on a baking sheet. Use a brush to apply the butter mixture all over the tops of the lobster. Sprinkle the meat on each of the lobsters with a little salt and pepper.
- Turner your broiler onto HIGH.
- Make the dipping sauce by melting the 6 tablespoon unsalted butter in a small saucepan over medium heat. Press the two garlic cloves into the butter and simmer until aromatic, about 30 to 60 seconds. Squeeze in the juice from half of a lemon and stir in the salt. Remove from heat and transfer to serving bowls.
- Place the lobsters into the oven so the top of the lobster meat is 5 to 6 inches from the heating element of the broiler. Broil for about 1 minute per 1 ounce of the lobster (example: a 6 oz lobster tail should roast for about 6 minutes).
- Remove from oven and carefully transfer each lobster to a dinner plate (or all of them onto a platter) and serve with butter dipping sauce, lemon wedges, and sprinkled with the chopped parsley.
Video
Notes
Fresh lobster is always best, however, you can use frozen lobster tails with no problem. Allow them to thaw in the fridge overnight and then proceed with the recipe as written.
We prefer coldwater lobster from the Northern U.S. or Canada, but Floridian and Caribbean lobsters are delicious, too. Dark spots on the skin usually mean they are from coldwater regions.
The butter basting mixture and the butter dipping sauce can all be made several hours in advance, however, you will need to reheat each of them once they have slightly hardened.
Before you turn your broiler on, place the baking sheet with the prepared lobsters in your oven. The tops of the meat should be 5 to 6 inches from the heating element. You may need to adjust the oven racks to find the optimal spacing.
Be sure to check the very end of the tail before you throw anything away. You'll probably discover another bounty of meat at the very end of the tail, just before the small fins.
Cooked lobster meat can be frozen for up to 1 month.
Nutrition
Calories: 215kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 300mg | Potassium: 69mg | Fiber: 1g | Sugar: 1g | Vitamin A: 913IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 1mg