How to Cook Lobster Tail
This is a video of How to Cook Lobster Tail like a pro! A good Lobster tail recipe makes eating lobster even better! Don't miss on this Lobster Tail slathered in garlic sauce dipped in herb melted butter. Just melt in your mouth food!
Ingredients
Lobster
- 3 lobster tails raw
- 1/4 cup garlic sauce or 2T minced garlic
- 2 Tablespoons fresh herbs parsley
- 1 teaspoon lemon juice
- 1/4 teaspoon each of salt and pepper kosher salt
- 1/8 Teaspoon chiili flakes optional
Butter Sauce
- 1/2 cup melted butter
- 1/8 Teaspoon each of salt and pepper
- 1 1/2 Tablespoon parsley minced
- pinch chilli flakes optional
- pinch garlic powder Optional
Instructions
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Preheat the broiler to low.
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Prepare the garlic sauce first. Add all ingredients in a bowl.
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Mix well until the sauce is ready.
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Take a sharp scissor and cut through the lobster tail in half all the way.
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Use your hand to go through the flesh and shell and try to detach the meat as best as you can.
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Use your fingers and separate them in a way that the flesh can be pulled out slightly.
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be careful to leave a little bit of meat intact to attach the shell.
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Take a spoon and slather the garlic sauce in between the meat and shell.
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Slather the sauce over the shell as well and carefully lift the detached meat.
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Place the meat right above the shell so it can cook all the way through.
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Place the lobster tails on a baking sheet and broil.
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Depending on the size of your lobster tails, your lobster should be ready in 8-12 minutes.
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When the shells are completely pink and the meat is opaque, the lobster tail is ready.
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Make the butter sauce by mixing all ingredients in a small bowl.
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Spoon the butter sauce over the broiled lobster tail when its still hot and right out of the oven.
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Serve right away
Recipe Video
Recipe Notes
Lobster Cooking Tips
- Make sure you buy quality lobster tails. Fresh lobster Tails are best for broiling.
- Frozen lobster tails are great to boil right from frozen, however you can defrost them and cook in a different way.
- Make sure when removing the flesh of lobster tail from the shell to leave some flesh intact.
- Coating the lobster meat in the garlic sauce mixture adds so much flavor compared to a salt and pepper seasoning.
- Make sure you get the sauce deep between the shells and meat as well.
- When broiling the lobster tail, make sure the heat element is about 6 inches away from your lobster meat.
- As soon as the shells turn pink and the lobster meat is completely opaque, the lobster tail is cooked.
- Drench in melted butter sauce right away and have extra for serving.
- If cooking more than one lobster tail, make sure they're all the same size so they cook evenly.
- Avoid over drying the lobster.
How do I choose the right size lobster tail?
Lobster tails are often sold by weight. For dinner portions:
- 6–8 ounces tails is for a light main or appetizer.
- 8–12 oz tails is standard for a main dish.
- 12+ oz tails is quite generous portion for big eaters!
Do I need to thaw frozen lobster tails first?
Yes. Always thaw lobster tails before cooking for the best texture and even cooking. The safest methods are in the refrigerator overnight. Also under cold running water for faster thawing. Always avoid thawing at room temperature to reduce risk of uneven texture.
Should I remove the shell before cooking?
You don’t have to remove the shell entirely, just cutting the top of the shell with kitchen shears and lifting the meat to sit on top. This makes seasoning easier and helps heat penetrate evenly so you end up with juicy cooked lobster tails.
What are the most popular ways to cook lobster tail?
- Broiling: Quick, flavorful, with a slightly charred edge
- Baking: Gentle, tender results
- Grilling: Smoky flavor and grill marks
- Steaming: Moist, delicate texture
- Poaching : Even cooking and deep flavor infusion
How do I know when lobster tail is done?
The best visual indicator is when the lobster meat turns opaque and pulls easily from the shell. If you have an instant-read thermometer, then you should aim for an internal temperature of 140-145 degrees F.
Should I brush lobster tail with butter or oil?
A light brushing with butter, olive oil, or a seasoned compound butter before and after cooking adds richness and prevents drying.
Does lobster tail need to be seasoned before cooking?
Seasoning improves flavor. You don't need to marinade or season heavily because you want to TASTE the lobster flavor, which is so good!
Can I reheat cooked lobster tail?
Yes if you have leftovers. Reheat gently, either by steaming or in a low temperature oven, and always avoid microwaving.
How do I store leftover lobster tail?
Refrigerate in an airtight container within 2 hours of cooking. Use within 1–2 days for best quality. Do not freeze leftovers cooked in sauce or butter.
Is lobster tail healthy?
Lobster tail is high in protein, low in saturated fat, rich in vitamins and minerals (especially zinc and B12).
Most of the calories however increases with the added butter or rich sauces.
Can lobster tail be gluten-free or keto?
Yes. Lobster meat is naturally gluten-free and keto friendly. Just check sauces and seasonings for added ingredients if you have dietary requirements.
Why does lobster tail sometimes turn tough?
Tough lobster meat is usually a result of overcooking, using very high heat or not resting enough after cooking.