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Treat yourself to perfectly broiled lobster tails, delicately seasoned and topped with a vibrant garlic lemon butter. This elegant yet simple recipe is perfect for special occasions or when you want a restaurant-quality meal at home.

Ingredients

4 lobster tails (5 to 6 oz each)
1 tablespoon fresh parsley, very finely chopped, plus more for garnish
2 garlic cloves, pressed or finely minced
1 teaspoon Dijon mustard
1/4 teaspoon fine sea salt
1/8 teaspoon freshly cracked black pepper
1 1/2 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
4 tablespoons unsalted butter, divided

Instructions

How to Butterfly Lobster Tails:

Cut the Shell: Using kitchen scissors, cut through the top shell of each lobster tail lengthwise, stopping at the base. Cut slightly into the top of the meat as you go.
Crack the Ribs: Flip the tail over and gently press to crack the underside of the shell—this will help open the tail.
Lift and Set the Meat: Use your thumbs to gently open the shell and lift the meat, leaving it attached at the base. Rest the lobster meat over the shell for a “butterflied” presentation.

How to Broil the Lobster Tails:

Position Oven Rack: Move the oven rack to the upper third of the oven so the lobster tails sit at least 6 inches below the broiler. Preheat broiler on high.
Make the Marinade: In a small bowl, mix together parsley, garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice.
Prepare for Roasting: Place the butterflied lobster tails in a 9×13 or 8×12 roasting dish. Spoon the marinade evenly over the tops of the tails. Dot each tail with 1/2 tablespoon butter, cut into small pieces.
Broil: Broil on high for 10–11 minutes (adjust based on tail size; internal temperature should reach 145°F). The meat should be opaque and white in the center.
Make the Garlic Lemon Butter: While the tails rest, pour the pan drippings into a small saucepan. Add the remaining 2 tablespoons butter, simmer briefly, then remove from heat.
Serve: Drizzle the garlic lemon butter over the lobster or serve it in ramekins as a dipping sauce. Garnish with extra parsley.

Why You’ll Love This Recipe

Restaurant-worthy presentation with simple steps you can do at home
Garlic lemon butter adds rich, tangy flavor to succulent lobster meat
Quick and elegant—ready in under 30 minutes
Perfect for holidays, date nights, or celebrations

Tips

Use kitchen scissors (not a knife) for a clean cut through the lobster shell.
Don’t overcook—lobster cooks quickly and can become rubbery if overdone.
Check internal temperature with a meat thermometer for perfect doneness (145°F).
Let lobster tails sit at room temperature for 15–20 minutes before cooking for even results.

Variations and Substitutions

Spicy version: Add a pinch of cayenne pepper or red pepper flakes to the marinade.
Herb butter: Swap parsley for thyme, rosemary, or tarragon.
No Dijon? Use whole grain mustard or omit for a milder flavor.
Grill it: This same recipe works great on the grill—just cook over medium heat for 6–8 minutes.

FAQs

Can I use frozen lobster tails?
Yes, just thaw them completely in the refrigerator overnight before using.

How do I know when lobster is cooked?
The flesh will turn from translucent to opaque white, and the shells will be bright red. A meat thermometer should read 145°F.

What size lobster tails should I buy?
5–6 oz tails are ideal for individual servings and cook evenly.

Serving and Suggestions

Serve with garlic mashed potatoes, buttered rice, or roasted vegetables.
Add a crisp green salad and a glass of white wine for a balanced meal.
Pair with surf and turf—grilled steak and lobster is a classic combo.
Perfect for Valentine’s Day, anniversaries, or a holiday seafood dinner.