Broiled Lobster Tail
Quick, easy, and delicious, broiled lobster tails look fancy but are so very simple. This recipe works every time regardless of how large or small your lobster tails are.
- 4 4 ounce lobster tails
- 1 tbsp butter
- paprika to taste
- 1 lemon wedges for serving
- 4 tbsp butter melted for serving
If buying frozen lobster tails, defrost in the refrigerated 24 hours in advance. If lobster tails are already thawed proceed to the next step.
Turn on your broiler
Place a cooling rack on top of a baking sheet and set aside for the prepared lobster tails.
Remove lobster tails and using kitchen shears cut down the middle of the shell without cutting the meat. Stop cutting just before the fin. Use a regular knife to ensure that the meat has separated from the bottom shell.
Open up the lobster shell (you may hear cracking, this is normal) and place lobster meat on top of the shell. Repeat for other lobster tails.
Place butterflied lobster tails on prepared baking sheet.
Brush with 1 tbsp of melted butter and sprinkle paprika to taste on top.
Place in broiler about 6 inches away from the broiler itself. You will need 1 minute per ounce of lobster tail. So a 4 ounce lobster tail will take 4 minutes. This is per lobster tail and not how many are on your baking sheet.
While lobsters are cooking, cut the lemon into wedges and melt butter.
Remove lobster tails when meat is opaque and fully cooked.
- Broiled lobster tails are best when they are cooked when the meat is thawed, otherwise you will have much tougher meat.
- Meat is done when the meat is opaque.
- It takes approximately 1 minute per ounce of lobster tail to cook. So if each lobster tail is 4 ounces (regardless of how many there are) it should take about 4 minutes.
Calories: 136kcal | Carbohydrates: 3g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 132mg | Potassium: 37mg | Fiber: 1g | Sugar: 1g | Vitamin A: 445IU | Vitamin C: 14.3mg | Calcium: 10mg | Iron: 0.2mg