This easy lobster tail recipe will teach you how to cook lobster tails perfectly. Lobster tail is a great choice for a special meal. Fresh, well-marinated lobster tails tossed in garlic butter are heavenly. Best of all, it’s ready in few minutes.
This easy to make lobster tail is delicious and perfect. Basically, you file the tails so that the meat sits on top of the shell, we brush them with a quick garlic and herb butter, and we put them under the broiler. The simple method I use to prepare grilled lobster tails with complete success makes this recipe the best ever.
Ingredients
Yield: 4 Servings
- Lobster tails – 4 (10 oz each, thawed)
- Salted butter – 1/4 cup (Melted, about 1/2 stick)
- Garlic – 2 cloves (crushed)
- Lemon juice – 2 teaspoons
- Smoked paprika – 1/2 teaspoon
- Cayenne pepper – 1 pinch
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Step-by-Step Instructions
Step 1: If the tails are frozen, thaw them overnight in the refrigerator, or in a bag submerged in cold water on the counter for about 30 to 40 minutes.
Step 2: Preheat the oven to broil mode about 500 degrees (F). Adjust the oven rack so that the lobster tails placed on the baking sheet are about 4 to 5 inches from the grill.
Step 3: Using kitchen scissors, carefully cut along the top of the lobster shell, starting at the thicker end and stopping just before the tail fin. Be sure to cut only through the upper shell and not the underside. Gently spread the shell open with your fingers and loosen the meat inside. Lift the lobster meat up while keeping the tip attached to the tail. Let the meat rest on top of the shell and transfer the prepared lobster tail to a baking sheet.
Step 4: In a small bowl, whisk together melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne pepper.
Step 5: Spread the butter mixture all over the exposed lobster meat. Then grill the lobster tails until the meat is lightly browned, about 1 minute per ounce of tail. (For example, grill 8-ounce lobster tails for 8 minutes.) — Tip: Don’t baste the butter too early, or the acid in the lemon juice will start cooking the raw meat before it gets to the oven!
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Why You’ll Love this Recipe
You will love making this grilled lobster tail recipe because it looks amazing and is delicious. The garlic and smoked paprika butter melt right into the tender meat, giving you that rich, melt-in-your-mouth bite every time. It’s the perfect main dish for a special weekend dinner or a festive meal. Lovely serving these buttery tails alongside some roasted asparagus and a big pile of mashed potatoes. Add a glass of sparkling apple juice and you’ve got a great meal.
Have you tried making these at home yet? Drop a comment below and let me know how yours turned out!
Lobster Tail Recipe
These tender lobster tails are butterflied, brushed with a quick garlic and smoked paprika butter, and broiled to perfection. Ready in minutes and completely foolproof.
Ingredients
- 4 (10-oz) Lobster tails (thawed)
- 1/4 cup Salted butter (melted, about 1/2 stick)
- 2 cloves Garlic (crushed)
- 2 tsp Lemon juice
- 1/2 tsp Smoked paprika
- 1 pinch Cayenne pepper
Instructions
- If the tails are frozen, thaw them overnight in the refrigerator, or in a bag submerged in cold water on the counter for about 30 to 40 minutes.
- Preheat the oven to broil mode about 500°F. Adjust the oven rack so that the lobster tails placed on the baking sheet are about 4 to 5 inches from the grill.
- Using kitchen scissors, carefully cut along the top of the lobster shell, starting at the thicker end and stopping just before the tail fin. Be sure to cut only through the upper shell and not the underside. Gently spread the shell open with your fingers and loosen the meat inside. Lift the lobster meat up while keeping the tip attached to the tail. Let the meat rest on top of the shell and transfer the prepared lobster tail to a baking sheet.
- In a small bowl, whisk together melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne pepper.
- Spread the butter mixture all over the exposed lobster meat. Then grill the lobster tails until the meat is lightly browned, about 1 minute per ounce of tail. (For example, grill 6-ounce lobster tails for 6 minutes.)
Notes
- Don't brush the garlic butter onto the tails too early, or the acidity from the lemon juice will start "cooking" the raw meat before it goes into the oven.
- Storage – If you have leftovers, remove the meat from the shell and store it in an airtight container in the refrigerator for up to two days.
- Reheat – Heat it gently in a frying pan over low heat with a little extra butter so it doesn't dry out.
Nutrition Information
Yield
4Serving Size
1Amount Per ServingCalories 300Total Fat 17gSaturated Fat 9gUnsaturated Fat 8gCholesterol 214mgSodium 544mgCarbohydrates 7gFiber 0gSugar 0gProtein 53g
Just a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.