If lobster tails feel a bit “restaurant-only” to you, this recipe will change that. Broiled Lobster Tails in Creamy Garlic Butter Sauce looks fancy, but once you understand two simple techniques—butterflying the tails and controlling the broil—you can get consistent, tender results in under 30 minutes.
The main thing that makes or breaks lobster at home is texture. Overcook it and it’s rubbery, undercook it and it’s translucent and unsafe. Broiling gives you strong, direct heat, so the lobster cooks fast and stays juicy, but it also means timing and distance from the heating element really matter. I’ll show you exactly how to position the oven rack and what visual signs to watch for so you’re not guessing.
Butterflying the tails is the other key. It’s not just for looks; getting the meat lifted on top of the shell helps it cook evenly and soak up the garlic butter. Once you’ve done it once, it’s a quick 2-minute step. I’ll walk you through how to cut the shell, crack the ribs, and lift the meat safely, even if you’re not very confident with a knife.
This method is practical for busy weeknights or low-effort celebrations. You can prep the lobster and the marinade ahead, then slide the pan under the broiler when you’re ready to eat. The garlic, lemon, and butter do the heavy lifting flavor-wise, and you end up with something that tastes like you ordered it from a steakhouse, without the price tag or the fuss.
Nourish Yourself with Broiled Lobster Tails in Creamy Garlic Butter Sauce
In Your Basket
- 4 lobster tails (about 5 to 6 oz each), thawed if previously frozen
- 1 Tbsp fresh parsley, very finely chopped, plus extra 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
- 4 Tbsp unsalted butter, divided
Steps to Savor
- Position the oven rack and preheat. Move your oven rack to the upper third so the tops of the lobster tails will sit at least 6 inches below the broiler element. Set the oven to broil on high. Let it preheat fully while you prep the lobster so the heat is strong and even.
- Butterfly the lobster tails. Place a lobster tail shell-side up on a cutting board. Using sharp kitchen scissors, cut straight down the center of the top shell, stopping just before the tail fan. Snip lightly into the top of the meat as you go; this helps it open. Avoid cutting all the way through the bottom shell.
- Crack the underside for easier opening. Flip the tail over so the thin, see-through underside faces up. Gently press along the center ribs until you hear or feel a few small cracks. This loosens the shell so you can open it without fighting it.
- Lift and set the meat on top. Turn the tail back over, carefully pry the top shell open with your thumbs, and slide a finger under the meat to loosen it from the shell, keeping it attached at the base. Remove any visible vein. Press the empty shell halves together and lay the meat neatly on top. Repeat with the remaining tails. Most of the lobster meat should now sit on top of the shells.
- Mix the garlic butter marinade. In a small bowl, combine 1 Tbsp chopped parsley, 2 pressed garlic cloves, 1 tsp Dijon mustard, 1/4 tsp fine sea salt, 1/8 tsp black pepper, 1 1/2 Tbsp olive oil, and 1 1/2 Tbsp fresh lemon juice. Stir until the mixture looks smooth and slightly thickened, almost like a loose dressing.
- Arrange the tails for broiling. Place the butterflied lobster tails in a 9×13-inch or 8×12-inch roasting pan, meat facing up and spaced slightly apart. Divide the marinade evenly over the tops of the lobster meat, using a spoon or brush to coat the surface.
- Add butter on top. Cut 2 Tbsp of the butter into small pieces. Dot about 1/2 Tbsp of butter over each lobster tail, spacing the bits so they melt and baste the meat as it cooks.
- Broil until just cooked through. Slide the pan under the broiler. Broil on high for about 10–11 minutes for 5–6 oz tails, or adjust based on size (see timing guide below). The lobster is done when the meat is opaque and white all the way through, the edges are lightly browned, and it registers 145°F in the thickest part on an instant-read thermometer. Do not broil longer once it reaches this temperature.
- Rest and transfer to a platter. Remove the pan from the oven and let the lobster rest for 1–2 minutes to let the juices settle. Carefully transfer the tails to a serving platter and garnish with extra chopped parsley if you like.
- Make the creamy garlic lemon butter sauce. Pour or spoon the flavorful pan drippings from the roasting pan into a small saucepan. Add the remaining 2 Tbsp butter. Bring to a gentle simmer over low heat, stirring until the butter melts and the sauce looks smooth and slightly creamy. Do not boil hard; you just want it hot and combined. Remove from heat and pour over the lobster tails or divide into small ramekins for dipping.
Butterflying Tails Safely
Butterflying can feel intimidating the first time, but if you set up correctly it’s straightforward and safe. Always use sharp kitchen scissors, not a dull knife, so you can cut the shell cleanly without slipping. Work on a stable cutting board and keep your fingers on top of the shell, away from the blades as you cut. When cracking the underside, press gently; you want a few small cracks, not a crushed shell. If the tail feels stubborn to open, avoid forcing it—go back and extend your cut a little farther toward the tail fan. Once the meat is lifted onto the shell, press it down lightly so it’s centered and stable. This not only improves presentation but also helps the lobster cook evenly and prevents it from flopping over under the broiler.
Broiling Times by Size
Broiling is fast, so having a clear time guide prevents overcooking. As a general rule, plan about 1 to 1 1/2 minutes of broil time per ounce of lobster tail at high heat, with the meat 6 inches from the element. For smaller 4 oz tails, start checking at 7–8 minutes. For 5–6 oz tails, 10–11 minutes is usually right. Larger 7–8 oz tails may need 12–14 minutes. Always use visual cues: the meat should turn fully opaque, with no translucent spots in the center, and the surface should look firm and slightly browned. If you have an instant-read thermometer, pull them as soon as they reach 145°F. It’s better to check early and add a minute than to overshoot and end up with tough lobster.
Easy Serving Ideas
This dish is rich, so simple sides work best and keep the meal quick. For a fast option, pair the broiled lobster tails with steamed or microwaved green vegetables like broccoli, green beans, or asparagus; they balance the buttery sauce without extra work. Boiled or microwave “baked” potatoes are another low-effort choice—just split them and spoon some of the garlic butter sauce over the top. If you want something lighter, serve the lobster over a bed of mixed greens or baby spinach and use a bit of the sauce as a warm dressing. For busy nights, precooked rice or crusty store-bought bread is perfect for catching every bit of the creamy garlic butter, turning the lobster into a satisfying but still manageable meal.
What People Usually Ask
Can I use frozen lobster tails, and do I need to thaw them first?
You can absolutely use frozen lobster tails, but they must be fully thawed before broiling for even cooking. Thaw them in the refrigerator overnight in a covered container to prevent cross-contamination. If you’re short on time, place the sealed tails in a bowl of cold water and change the water every 20–30 minutes until thawed. Avoid microwaving to defrost, as it can partially cook the meat and cause uneven texture. Once thawed, pat them very dry before butterflying so the marinade and butter cling properly.
Why is my lobster meat sometimes watery after cooking?
Watery lobster usually comes from starting with very wet tails or from overcooking. If the tails are still icy or haven’t been patted dry, excess moisture steams out under the broiler and collects in the pan. To prevent this, thaw completely and dry thoroughly with paper towels before marinating. Also, avoid crowding the pan; if the tails are packed tightly, they steam instead of broil. Finally, remove them from the oven as soon as the meat turns opaque and hits 145°F—extra minutes in the oven will squeeze more liquid out of the meat and dilute the sauce.
Can I make parts of this recipe ahead for a busy weeknight?
Yes, you can prep smartly without sacrificing texture. Up to 6–8 hours ahead, you can butterfly the lobster tails, cover them, and refrigerate. You can also mix the marinade ingredients and store the mixture in a small container in the fridge. When ready to cook, dry the lobster again lightly, spoon on the marinade, dot with butter, and broil. The sauce is best made just before serving, but you can rewarm it gently if needed—heat only until melted and smooth so it doesn’t separate. This approach lets you get the lobster from fridge to table in about 15 minutes.
Broiled Lobster Tails in Creamy Garlic Lemon Butter Sauce
Equipment
- Kitchen scissors
- Roasting pan (9x13 or 8x12)
- Small bowl
- small saucepan
- Instant-read thermometer
Ingredients
- 4 lobster tails 5 to 6 oz each
- 1 Tbsp fresh parsley very finely chopped, plus more for garnish
- 2 cloves garlic pressed
- 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
- 4 Tbsp unsalted butter divided (use 1/2 Tbsp per tail for broiling; reserve remaining ~2 Tbsp for the garlic lemon butter)
Instructions
- Gather the lobster, utensils, and ingredients. Preheat the oven broiler and position a rack so the lobster meat will sit about 6 inches from the heat source.
Prepare and Butterfly Lobster Tails:
- Using kitchen shears, cut down the center of the top shell from the meat end toward the tail base, slicing through the top of the meat as you go to open the shell.
- Turn each tail over and press gently along the shell ribs to crack them; this makes it easier to spread the shell open.
- Carefully loosen the meat from the shell, keeping it attached at the tail base. Lift the meat up and lay it over the shell so most of the flesh rests on top. Remove the intestinal vein if present.
Broil Lobster Tails:
- Place the butterflied lobster tails in a roasting pan, meat-side up, arranged so they cook evenly under the broiler.
- In a small bowl combine the parsley, pressed garlic, Dijon, sea salt, black pepper, olive oil, and lemon juice. Stir until homogenous to form the marinade.
- Spoon or brush the marinade evenly over each lobster tail. Scatter 1/2 Tbsp pieces of butter across the tops of the tails so each one is dotted with butter.
- Broil the lobster on high for about 10–11 minutes, or follow size-specific guidelines. The meat is done when opaque and firm and registers 145°F on an instant-read thermometer.
- Remove the lobster from the oven, transfer to a serving platter, and sprinkle with additional chopped parsley if desired.
Make Garlic Lemon Butter:
- Carefully pour the pan drippings into a small saucepan. Add the reserved butter pieces and warm gently until the butter melts and the sauce just begins to simmer, then remove from heat.
- Serve the warm garlic lemon butter drizzled over the lobster or in ramekins alongside the tails for dipping.