Split lobster tails brushed with garlic butter and broiled until the meat is opaque and tender, with a golden, slightly charred top.
Split tails just before cooking to prevent meat from drying out. Broiler intensity varies; start checking at 10 minutes to avoid overcooking.
Thaw frozen lobster tails in the refrigerator overnight, or submerge in cold water for 30 minutes before cooking. Lobster meat should be opaque throughout and pull away cleanly from the shell.
Ingredients
Scale
Measurement units
- 4 6 oz each frozen lobster tails (thaw completely before splitting)
- 20 lobster tails (leave bottom shell intact to hold meat together)
- 6 tablespoons unsalted butter
- 3 cloves garlic
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 0.125 teaspoon black pepper
- aluminum foil
- garlic butter (reserve some for serving)
Ingredients
Scale
Measurement units
- 4 6 oz each frozen lobster tails (thaw completely before splitting)
- 20 lobster tails (leave bottom shell intact to hold meat together)
- 6 tablespoons unsalted butter
- 3 cloves garlic
- 1 tablespoon fresh lemon juice
- ¼ teaspoon kosher salt
- 0.125 teaspoon black pepper
- aluminum foil
- garlic butter (reserve some for serving)
Instructions
Thaw and prepare lobster tails
Thaw frozen lobster tails (4 6 oz each) in the refrigerator for at least 8 hours, or submerge in cold water for 30 minutes until pliable.
Pat thawed lobster tails, thawed dry with paper towels.
Place each lobster tail on a cutting board shell-side up and cut lengthwise down the center with a sharp chef's knife, cutting through the shell and meat but not all the way through the bottom shell.
Gently spread the two halves open, exposing the meat.
Equipment: sharp chef's knife
Make garlic butter
Melt unsalted butter (6 tablespoons) in a small saucepan over low heat.
Add minced garlic (3 cloves), minced and stir constantly until fragrant, about 1 minute; do not brown.
Remove from heat and stir in fresh lemon juice (1 tablespoon), kosher salt (¼ teaspoon), and black pepper (0.13 teaspoon), freshly ground.
Equipment: small saucepan
Prepare for broiling
Position the broiler rack 4 to 5 inches from the heat source and preheat the broiler to high.
Line a broiler pan with aluminum foil for easy cleanup.
Arrange split lobster tails, split meat-side up on the broiler pan.
Brush and broil lobster tails
Brush the exposed lobster meat generously with garlic butter.
Place the broiler pan under the preheated broiler and broil for 10 to 12 minutes until the lobster meat is opaque and cooked through, and the top is lightly browned.
Finish and serve
Remove from the broiler and transfer lobster tails to a serving platter.
Drizzle with any remaining garlic butter and garnish with fresh parsley and lemon wedges.
Serve immediately with extra melted garlic butter on the side.
Before you cook
Cook notes
- • Thaw frozen lobster tails in the refrigerator overnight, or submerge in cold water for 30 minutes before cooking.
- • Split tails just before cooking to prevent meat from drying out.
- • Broiler intensity varies; start checking at 10 minutes to avoid overcooking.
- • Lobster meat should be opaque throughout and pull away cleanly from the shell.
- • Serve immediately with lemon wedges and extra melted butter for dipping.
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