Lobster tails, butter, garlic, lemon juice, smoked paprika, cayenne—just six ingredients to a restaurant-worthy meal at home.
A few weeks ago, I found lobster tails on sale at the grocery store. That alone felt like a sign from the universe because, let’s be real, lobster tails usually scream anniversary dinner with linen napkins and someone refilling your wine. But there I was, in yoga pants and frizzy hair, tossing them into my cart between the oat milk and a frozen pizza.
I didn’t really know what I was doing. I mean, I thought I knew, because I once watched a guy on YouTube broil a lobster tail with the confidence of someone who clearly owns expensive knives. But actually doing it myself? Whole different ballgame.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Still—I melted some butter, crushed some garlic, and went for it. I broiled them, brushed them with the butter mixture (more than once because I panicked), and served them up like I knew what I was doing. And let me tell you, they were shockingly good. Like, “we’re not sharing this with the kids” good.
So here’s the thing: if I can make this broiled lobster tail recipe with zero plan and a hungry husband hovering nearby, you definitely can too.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Broiled Lobster Tail Recipe?
You ever make something so easy but it feels like a flex? That’s this recipe. It’s got six ingredients—half of which you probably already have—and it comes together in about 20 minutes. I’m not even exaggerating.
The lobster tails stay tender and juicy, thanks to a short cook time. That garlic-butter-lemon combo? Magic. The smoked paprika adds this rich, deep flavor that makes you feel like you’ve somehow learned professional cooking overnight. And that teensy pinch of cayenne? It’s not aggressive—it just kind of nudges your tongue in the right direction.
You don’t need a special occasion. This broiled lobster tail recipe makes any night feel special, even if you’re still in your “laundry day” hoodie and your hair’s doing that weird side swoop thing.
Ingredient Notes:
I know the idea of lobster feels extra, but hang on—this isn’t one of those 27-ingredient situations. It’s a buttery, garlicky, no-fuss kind of deal. Here’s what you’ll need:
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Lobster Tails (10 oz each) – You want them big enough to feel fancy, but not so big they make you panic. Pro tip: cold water lobster tails taste sweeter. Don’t ask me why—I’m not a marine biologist.
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Salted Butter – I used the fancy kind once and… honestly? The store-brand stick works just fine.
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Garlic (crushed) – You could mince it if you want, but crushing gives it that rustic, home-cooked vibe. Like, “I didn’t measure, but it still tastes amazing.”
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Lemon Juice – Fresh is better, but if you’re reaching for that squeeze bottle from the back of the fridge, I’m not judging. I’ve been there.
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Smoked Paprika – Regular paprika works, but the smoked one makes it taste like you grilled it over driftwood in a beach house you don’t own.
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Cayenne Pepper – Optional, but a little pinch gives it personality. If lobster had a middle name, it’d be “Bold.”
How To Make Broiled Lobster Tail?
Step 1: Thaw First, Panic Later
If your tails are frozen, you gotta thaw them first. Fridge overnight is ideal, but if you forget (been there), toss them in a zip-top bag and dunk them in cold water for 30 minutes. Not warm water. Don’t ask me how I know—it just… ends badly.
Step 2: Heat Things Up
Turn your oven to broil. That’s the one that cooks from the top—basically fire in a box. Set your oven rack about 4-5 inches from the broiler. It needs to be close enough to sizzle, but not close enough to start a fire. Again, personal experience.
Step 3: Butterfly the Lobster (No Wings Required)
Use kitchen shears to cut down the top shell, then gently pull the meat up and over the shell like it’s showing off at a red carpet event. You want it to sit on top, still attached at the base. It’ll look fancy, even if your kitchen doesn’t.
Step 4: Butter It Up
Melt your butter and stir in the garlic, lemon juice, smoked paprika, and cayenne. Take a second to breathe it in. You will be tempted to taste it with a spoon. That’s not a crime.
Step 5: Brush and Broil
Want To Save This Recipe?
Brush the lobster tails generously with that butter mix. Slide them into the oven and broil for about 1 minute per ounce. So, 10 oz tail = roughly 10 minutes. Keep an eye on it. It should turn opaque and lightly browned—not dry and sad.
Storage Options:
Okay, but if you have leftovers (and that’s a big if), here’s what you do:
Store ‘em in a sealed container in the fridge. They’ll last two days, max. Reheat in the oven at a low temp (around 275°F), drizzled with more butter. Microwaving is risky—it makes the texture weird. Also? Leftover lobster is amazing in scrambled eggs. Like, Sunday brunch-luxury-on-a-paper-plate kind of amazing.
Variations and Substitutions:
Here’s where the fun starts. I mean, who said you have to follow every rule?
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No cayenne? Use chili flakes or skip it. Totally your call.
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No smoked paprika? Use the regular kind. Or toss in a dash of liquid smoke if you’re feeling wild.
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Out of lemon? Lime is zesty too. I’ve even used orange once.
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Dairy-free? Vegan butter works. Olive oil in a pinch.
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Herbs? Sure! Parsley, chives, thyme—go wild, my friend.
What to Serve with Broiled Lobster Tail?
Pairing ideas? I’ve got you:
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Garlic mashed potatoes – Creamy heaven on a fork.
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Asparagus – Feels fancy, but takes 10 minutes.
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Crusty bread – You need it for that extra butter. Non-negotiable.
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A chilled glass of white wine – Something crisp. Bonus points if it’s from a bottle with a cork.
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Simple salad – Because balance, right?
Frequently Asked Questions:
Can I skip the broiler and bake them?
You can, but you’ll lose that golden top. And honestly, the broiler’s faster.
Can I grill them instead?
Yes! Same prep, just toss them on a grill, meat side up. Flip once. Works great in summer… or when you want to show off.
How do I know when they’re cooked?
The meat turns white and opaque, and you’ll see a little browning on top. If it’s translucent, it needs more time. If it’s chewy, you went too far. It’s a bit of a balancing act—kind of like trying to eat with a toddler in your lap.
This broiled lobster tail recipe is your ticket to feeling like a total boss in the kitchen—no chef’s hat required. Try it once and I swear, you’ll start looking for excuses to make it again. Anniversary? Tuesday? Just because? All valid.
And hey—if you do try it, please tell me how it goes. I wanna hear it all. Did you burn your first tail? Did your kids think you bought it from a restaurant? Did you eat it standing over the sink with zero shame? Same. Tell me everything.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Simple Broiled Lobster Tail Recipe
Ingredients
- 4 10- ounces Lobster tails
- 1/4 c Salted butter melted; 1/2 stick
- 2 cloves Garlic crushed
- 2 teaspoons Lemon juice
- 1/2 teaspoon Smoked paprika
- 1 pinch Cayenne pepper
Instructions
- Thaw Lobster Tails: If frozen, thaw in the fridge overnight or in a sealed bag submerged in cold water for 30 minutes.
- Preheat Broiler: Set oven to broil (500°F/260°C) and position the rack 4-5 inches from the broiler.
- Prepare Lobster Tails: Using kitchen shears, cut the top shell lengthwise, and pull the meat out to rest on top of the shell.
- Make Butter Mixture: Combine melted butter, crushed garlic, lemon juice, smoked paprika, and cayenne in a bowl.
- Brush and Broil: Brush the lobster meat with the butter mixture and broil for about 1 minute per ounce of lobster, until meat is opaque and lightly browned.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
