Broiled Lobster Tails with Garlic Herb Butter
Butterflying lobster tails and finishing them under the broiler is one of the simplest ways to cook them at home. The garlic and herb butter melts into the meat as it cooks, keeping it juicy, while the lemon keeps the richness in check. Serve them for a special-occasion dinner or a date night at home.
Preparation Steps
Set an oven rack about 6 inches (15 cm) below the broiler and heat the broiler to high. Line a baking sheet with foil.
With kitchen shears, cut straight down the center of the top shell of each tail, stopping at the fan. Spread the shell open, loosen the meat with your fingers and lift it out so it sits on top of the shell, still attached at the tail end.
Stir the melted butter, garlic, parsley, thyme, rosemary and lemon juice together in a small bowl. Season the lobster meat lightly with salt and pepper.
Arrange the tails on the baking sheet and brush them generously with the butter, keeping about a third of it aside.
Broil for 8 to 10 minutes, brushing with a little more butter halfway through. The lobster is done when the meat is opaque and white all the way through and reads 140 to 145°F (60 to 63°C) in the thickest part.
Brush the tails with the last of the garlic butter, sprinkle with parsley and serve hot with lemon wedges.
Tips & Variations
- Every broiler is different, so check the tails from the 6-minute mark; overcooked lobster turns rubbery quickly.
- Add a pinch of red pepper flakes to the butter for gentle heat, and serve with asparagus, mashed potatoes or a green salad.
- Refrigerate leftover lobster in a covered container for up to 2 days. Rewarm gently in a covered pan with a little butter until steaming hot.
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