Lobster Tail

When it comes to special-occasion dinners, it’s hard to beat a well-prepared lobster tail. The lavish presentation. The drawn butter. The melt-in-your-mouth tenderness! Yes, lobster is truly a dish to savor, and you’d think this classy meal belongs at your favorite steakhouse or seafood restaurant.

Luckily, learning how to cook lobster tails at home is actually quite simple. A broiled lobster tail cooks in under eight minutes, and you need little more than a side of lemon wedges and drawn butter to complete the dish for a special occasion or romantic dinner. So grab your kitchen scissors, and prepare the broiler for this Test Kitchen-approved recipe.

How to Cook Lobster Tail

The first step in broiling a lobster tail is to expose the meat inside the shell. (If you’ve heard someone describe how to butterfly lobster tails, they’re describing this process!) It looks a little complicated, but we promise it’ll be easier than you think.

Our Test Kitchen has tested two methods for butterflying lobster. They prefer the method shown below, where you use a pair of kitchen shears to cut a small panel from the top of the lobster tail. This technique allows the lobster meat to cook inside the shell. That keeps the meat tender, and it allows the butter to pool around the meat for improved flavor.

If you prefer a more traditional presentation (where the lobster meat sits on top of the shell), cut a single slit down the middle of the lobster tail. Stop when you reach the tail fin. Then, using your thumbs, pry open the shell. Gently loosen the meat from the shell with your fingers. Finally, lift the meat out of the shell without detaching it from the tail fin, and lay it over the shell.

From there, cook the lobster tails until the meat is opaque. To keep things simple, serve with lemon wedges. Or double down on the richness, and serve lobster tails with clarified butter.

Broiled Lobster Tail Ingredients

• Lobster tails: Lobster tail is a great starter recipe for making lobster at home since it’s simple to prepare and available at most grocers. (Wondering how to cook frozen lobster tails? The process is the same, but you’ll need to thaw the lobster tails in the refrigerator overnight.)
• Butter: Add richness to lobster by broiling it with a thin pat of butter. You can use as much—or as little—butter as you like.
• Lemon: Serve your broiled lobster tail with lemon wedges. The bright citrus balances the rich butter and brings out the lobster’s natural sweetness.

Directions

Step 1: Cut the lobster tail

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Preheat the broiler. Using kitchen scissors, cut a 2-inch-wide rectangle from the top shell of each lobster tail. Loosen the rectangular shell section from lobster meat, and remove it.

Editor’s Tip: Be mindful with your scissors. You don’t want to dig in too deeply and mar the meat inside.

Step 2: Loosen the lobster meat

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Pull away the edges of the remaining shell to release the lobster meat from the sides.

Step 3: Separate the lobster meat

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Once the meat is loosened slightly, gently pry the meat loose from the bottom shell, keeping the tail end attached.

Editor’s Tip: The goal here isn’t to remove the meat from the shell. Rather, loosening the meat makes it easy to remove after it’s cooked.

Step 4: Broil the lobster tail

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Place the prepared lobster tails in a foil-lined 15x10x1-inch baking pan. Arrange the butter slices over the exposed lobster meat.

Slide the pan underneath the broiler, positioning it 5 to 6 inches from the heat. Broil until the meat is opaque, five to eight minutes.

Editor’s Tip: Before broiling lobster tails, sprinkle the butter with a little paprika. It won’t add much flavor, but it will give the lobster a gorgeous red hue.

Step 5: Season and serve

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Once cooked, season each lobster tail with salt and pepper to taste. Serve with lemon wedges.

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Editor’s Tip: Overcooked lobster is tough and chewy, so remove the lobster when it reaches an internal temperature of 140°F. You can tell when lobster tails are finished cooking by their color. The shells should turn bright red, and the meat will be pink and white without any hint of grey.

Recipe Variations

• Use a different cook method: Broiling isn’t the only way to prepare a lobster tail. Fire up the grill for grilled lobster tails, or make baked lobster tails in a 375° oven.
• Use a compound butter: Add depth to this broiled lobster tail recipe with a compound butter, which is a flavored butter. These tasty homemade spreads combine softened butter with ingredients like fresh herbs, shallots, garlic, citrus zest, Worcestershire sauce and crushed red pepper flakes.

Can you make broiled lobster tails ahead of time?

Lobster tails are best enjoyed fresh, so we don’t recommend cooking them ahead of time. If you want to work ahead, you can butterfly the lobster tails in advance. Store them in a covered container in the refrigerator.

How to Store Broiled Lobster Tail

Remove the cooked lobster meat from the shell, and store it in an airtight container in the refrigerator for up to three days. You can reheat lobster tails in the oven, but we prefer to use leftover lobster in other recipes, like lobster rolls, lobster tartlets or seafood fettuccine alfredo.

For longer storage, freeze the cooked lobster meat for up to three months. Keep in mind that frozen lobster won’t have the same tender texture as freshly cooked lobster.

Broiled Lobster Tail Tips

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How do you make clarified butter for lobster tails?

To make clarified butter (also called “drawn butter”), melt 1 cup unsalted butter over low heat. Let it simmer until the solids and fats from the butter separate, about 10 minutes. Be mindful to use low heat. Otherwise, the milk solids can caramelize and turn into brown butter. Once the butter is fully melted, remove the pan from the heat. Skim the surface foam to remove most of the milk solids. Pour the clear, yellow liquid through a fine mesh strainer or a strainer lined with cheesecloth. Use the clarified butter right away, or store it in an airtight container in the fridge for up to three months.

What do you serve with lobster recipes?

Serve lobster tail with lemon wedges, drawn butter and warm cheddar biscuits. Lobster also pairs well with risotto, red roasted potatoes or vegetable side dishes like roasted broccoli or asparagus. If you want to get really fancy for celebrations and special occasions, serve lobster tails alongside filet mignon steaks as part of a classic surf and turf meal.

How do you make a compound butter for lobster tails?

Compound butter boosts the flavor of broiled lobster, and it’s easy to make in a small food processor. To make compound butter, process 1/4 cup softened butter with fresh herbs and seasonings of choice. Transfer the mixture to a sheet of waxed paper. Roll it into a log, and refrigerate until firm. To use, unwrap and cut into thin slices.

To make lemon-chive compound butter, add 2 tablespoons chopped fresh chives, 2 tablespoons chopped fresh parsley, 1 tablespoon minced shallot, 1 minced garlic clove, 1/2 teaspoon grated lemon peel and 1/4 teaspoon salt to the butter.

For a chimichurri compound butter, add 2 tablespoons chopped fresh cilantro, 2 tablespoons chopped fresh parsley, 1 tablespoon minced shallot, 1 teaspoon grated lemon peel, 1 teaspoon minced fresh oregano, 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon crushed red pepper flakes to the butter.