Variation
Spicy: Add 1/4 teaspoon of red chili flakes to the butter mixture.
Dinner · Seafood · American
Lobster Tail With Garlic Herb Butter
Learn how to prepare a restaurant-quality lobster tail at home with a simple garlic herb butter that highlights the naturally sweet meat.
Prep
10 min
Cook
8 min
Difficulty
Medium
Serves
2
Preparation
Get these tasks done before you start cooking.
Butterfly the Shell
- 1
Cutting
Using sharp kitchen shears, cut down the center of the top shell toward the tail fins, stopping just before the fin.
Tip: Be careful not to cut into the meat too deeply.
- 2
Lifting
Gently pry the shell open with your fingers and pull the meat upward, resting it on top of the closed shell halves.
How to Make Lobster Tail With Garlic Herb Butter
Total time: 18 min · Yields 2 servings
- 1
Preheat and Prep
Set your oven to the high broil setting and move the top oven rack to the upper third position. Line a small baking sheet with parchment paper or foil.
- 2
Mix the Compound Butter
In a small bowl, combine the softened butter, minced garlic, chopped parsley, lemon juice, and black pepper. Stir until the mixture is uniform and creamy.
- 3
Season the Meat
Brush the exposed lobster meat with a tiny bit of olive oil. Sprinkle evenly with kosher salt and smoked paprika for a hint of color and warmth.
- 4
Apply Butter
Spread about half of the garlic herb butter mixture generously over the top of each lobster tail meat section.
- 5
Broil Until Opaque
Place the tails in the oven. Broil for 7 to 9 minutes, or until the meat is white and opaque and the butter is bubbling and slightly browned. The internal temperature should reach 140°F (60°C).
- 6
Final Baste
Remove from the oven and immediately top with the remaining butter. Let the tails rest for 2 minutes before serving.
Chef's Tips
- Always use cold-water lobster tails for the best texture and sweetness.
- If using frozen tails, ensure they are completely thawed in the refrigerator before cooking.
- Avoid overcooking, as lobster becomes rubbery very quickly once it passes 145°F.
- Use kitchen shears rather than a knife for the cleanest cut through the shell.
What to Serve with Lobster Tail With Garlic Herb Butter
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Serve with extra clarified butter for dipping.
- Place over a bed of saffron rice.
- Include a fresh lemon wedge on the side of every plate.
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Old Bay: Replace the paprika and salt with a teaspoon of Old Bay seasoning.
Variation
Citrus: Use lime juice and cilantro instead of lemon and parsley for a tropical twist.
Storage & Reheating
Lobster is best enjoyed immediately. If you have leftovers, remove the meat from the shell and store in an airtight container for up to 2 days. Reheat gently in butter over low heat.
Further reading
Frequently asked questions
How do I know when the lobster tail is fully cooked?
The meat will turn from translucent to a solid creamy white color, and the shell will turn bright red. An instant-read thermometer should register 140-145°F.
Can I grill a lobster tail instead of broiling?
Yes, you can grill them over medium-high heat for about 5 minutes per side, starting meat-side down then flipping to finish in the shell.
What is the best way to thaw frozen lobster?
Place the tails in a sealed bag in the refrigerator for 12-24 hours. For a faster thaw, submerge the sealed bag in cold water for 30-60 minutes.
Is it necessary to butterfly the lobster tail?
While not strictly necessary, it ensures even cooking and creates a beautiful presentation where the meat absorbs more of the garlic butter.
Wait, my lobster meat is gray. Is it bad?
Raw lobster meat often has a grayish or translucent appearance. It only turns white and firm once heat is applied during the cooking process.
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