cooking lobster tails

The Best Lobster Tail Recipe Ever is a decadent dinner made with large lobster tails smothered with a buttery garlic herb sauce then broiled under high heat making these lobster tails tender and juicy. The ultimate indulgence!

The Best Lobster Tail Recipe Ever!

lobster tails

salt and pepper

butter (melted)

garlic

paprika

thyme (minced)

rosemary (minced)

parsley (chopped)

Preheat the oven to broil or 500 degrees.  Start by preparing the lobster.  Using kitchen shears butterfly the tail by cutting down the center.  Loosen the meat and pull the lobster meat upward.  Salt and pepper the meat and set on a baking sheet.

In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley.  Spread evenly on each lobster tail.

Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top.  Serve with melted butter if desired.

https://content.jwplatform.com/videos/nm6dvVPG.mp4

This lobster tail recipe is a decadent dinner made with large lobster tails smothered with a buttery garlic herb sauce then broiled under high heat making these lobster tails tender and juicy. The ultimate indulgence!

The Best Lobster Tail Recipe Ever

Our Lobster Tails recipe is going to be one of your favorites, after all...who doesn’t love to eat lobster? Now you can learn how easy it is to make lobster tails, 7 different ways, at home for a lot less money than it costs to eat them in a restaurant. They are delicious to eat and will only take a short time to cook them. You can decide which ways are your favorites and then make them over and over again.

How to Cook Lobster Tails (7 Ways)

Lobster Tails

Butter

¼ tsp Old Bay

¼ tsp Black Pepper

¼ tsp Garlic Powder

½ tsp Parsley, dried or finely chopped fresh

Get a large pot and fill it about ⅔ full with water. Salt the water and now boil it.

When the water is boiling, put your lobster tails in the water, gently so that you do not get burned, one at a time with a pair of tongs.

Set your timer for 3-5 minutes, which is usually good for 2/ 4oz tails.

But the only true way to know if your lobster tails are done is to use a thermometer and when it reads 145 degrees then your yummy tails are done.

Remove from the water and cut the shell off and have a feast with some drawn butter for dipping!

Place a steamer basket in the bottom of the pot.

Add about 2 inches of water to the pan, cover it and bring it to a boil.

Now it’s time to add your lobster tails, again with tongs so that you do not burn yourself, and cover the pot again so that they can steam.

To test with a thermometer to make sure that they are cooked. The meat will look white and firm. For 2/ 4 oz tails it will take 4-6 minutes to cook.

Remove them from the pot, take off the shell and serve.

Split the lobster tail’s shell lengthwise with kitchen scissors, from the open end to the fin, making sure to still leave the meat attached on the fin end, as you spread open the shell and either leave the meat entirely flat in the shell or pull up the meat and place it on top of the shell. Now place the tails on a baking sheet or pan.

Brush some melted butter over the lobster meat and then sprinkle with the spices of your choice.

Bake the tails at 425 degrees, following the chart. For 2 tails, about 4 oz each, set the timer for 8-10 minutes, but check it with the thermometer by 8 minutes. Take them out of the oven when the thermometer says 145 degrees.

Remove them from the oven and brush with more butter or dip in some drawn butter.

Take your lobster tail and, with a pair of kitchen scissors, cut the shell down the middle lengthwise to butterfly them open, leaving the shells on.

The next thing you can do is brush the sails on all sides with melted butter or olive oil. Then sprinkle on the desired spices.

Put them on the grill and cook until the shells are bright red and the meat is white, probably around 8 minutes, but check them with the thermometer before then and watch them so that they do not burn. The internal temp should be 145 degrees.

Remove the tails and place them on a plate or tray, allowing them a few minutes to cool. Serve with drawn butter.

Again we need to start off by taking a pair of kitchen scissors and cutting the shell lengthwise from the open end to the fin while making sure to leave the meat attached at the fin end.

Pull the meat out of the shell and use the shell for a stand as you place the meat on top of the shell.

Lay the tails on a baking sheet and brush with melted butter, and sprinkle them with your favorite seasonings.

Broil them for 5-10 minutes until they are lightly browned or until the temperature with the thermometer reaches 145 degrees.

After coming out of the oven brush them with more melted butter or serve with drawn butter for dipping.

Using a non-stick frying pan, for these tails.

Split the lobster tails lengthwise the same way we did in the other methods of cooking, making sure to cut from the open end to the beginning of the fin.

Pull out the lobster meat, using the top of the shell as a resting place for it. Brush them with melted butter and sprinkle on your favorite spices.

Turn on the stove burner to medium-high, add some butter or oil to the pan and when it is heated place the tails in the pan. Saute on both sides while rotating from side to side, for about 5 minutes or until the meat looks white. Check the temperature with a thermometer which should read 145 when they are done.

Remove from the pan and serve with drawn butter.

Split the shells down the middle lengthwise and remove the meat entirely from the shell.

In a non-stick frying pan place about 3-4 tablespoons of water and simmer over medium heat.

Add 2 sticks of butter, 1-2 tablespoons at a time until all of the butter is melted. Do not boil, keeping the temperature to 160-175 degrees.

Add the lobster meat and cook for about 5-7 minutes while turning several times and making sure not to boil them. If it boils the butter will separate.  Poached lobster should have an internal temperature of 145 degrees.

There are several super simple ways to cook restaurant-quality lobster tail at home. Grilled, steamed, roasted, and broiled lobster tails are easy!

How to Broil Lobster Tail

(8-ounce) lobster tails

unsalted butter

Kosher salt ((to taste))

prepare the lobster tails for broiling

Preheat the broiler, and place the rack about 6 inches away from the heat source. Using kitchen scissors, cut the top of the shell down the middle and spread open the shell a bit to expose the meat (this might be easy or hard, depending on how attached the meat is to the shell — it’s all fine).

broil the lobster tails.

In a small bowl, melt the butter with the garlic and salt. Brush the tops of the lobster tails with the butter mixture. Broil for about 6 minutes until the meat is firm and opaque (white), and an instant-read thermometer registers 140 F in the center of the tail.

Worked great for me, it was Sea food night tonight so I tried lobster tails at home for the first time. 
In my case I split the shell then put garlic pepper butter in the slit left behind. 
I also used an air frier to cook the tails, it takes about half the time and is delisious.

Very good nice and easy to follow fool-proof

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The Best Lobster Tail Recipe Ever!

How to Cook Lobster Tails (7 Ways)

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Top 3 cooking lobster tails recipes from across the web

The most viewed cooking lobster tails recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Lobster Tail Recipe Ever!

How to Cook Lobster Tails (7 Ways)

How to Broil Lobster Tail

The most viewed cooking lobster tails recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine