Broiled Lobster Tails

Broiled Lobster Tails


"This is a quick and tasty way to make DELICIOUS broiled lobster tails...YUM! Keep an eye on them while they're in the oven so they don't burn."

Ingredients 20 m {{adjustedServings}} servings 592 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 592 kcal
  • 30%
  • Fat:
  • 48 g
  • 74%
  • Carbs:
  • 7.4g
  • 2%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 303 mg
  • 101%
  • Sodium:
  • 1085 mg
  • 43%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat the broiler.
  2. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts butter, paprika, salt, and white pepper.
  3. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Tips & Tricks
Broiled Herb-Crusted Salmon

Watch Chef John make a simple and delicious broiled herb-crusted salmon.

"BBQ" Broiled Red Snapper

Here’s a fish recipe even non fish eaters will love.

Rate recipe

Your rating


Reviews 198

  1. 286 Ratings

Jody Campos Dowling

This was a wonderful way to cook lobster tails. I used to always boil them, but they would curl all up and didn't taste as good. With broiling them, you have more control over cooking them so they don't get over or under cooked and they stay flat. Next time though, I need to season them more. Thanks for a great method of cooking lobster tails! Also, I wanted to add that if the top of the shell is already cut open, it's best to cook the lobster in the shell instead of pulling it out because the shell helps protect it from burning or drying out. Also, like another reviewer, I only used about half of the butter on them before cooking and saved the rest for dipping. Be careful when opening the oven door because the butter smokes up really bad and it will burn your eyes. I like the idea other reviewers had about using old bay seasoning instead of paprika because I think it would give it an even better flavor that way. I'll try that next time.


Made these for New Year's Eve - what a treat!! I split the meat about half way through and used a skewer inserted just under the tail and run the whole length to keep them from "curling". Then, I spread the shell so that it was "open". I broiled them one up from the bottom rack to prevent burning with two one pound tails, and left he door open to watch them intently! I drizzled with garlic butter several times during the cooking process, as well as putting about a half cup of water in the bottom of the broiling pan (to help keep them moist - the water becomes steam during cooking). Keep in mind that frozen lobster tails WILL BE tougher than fresh - no matter what you do, so take great care cooking, or you will loose flavor and the lobster will be "rubbery". All that said, cooking time took longer than some folks for 1 pound tails, about 30 minutes, but well worth it!! The flavor was fabulous!!


Ingredients are clear, but totally dependent on the size of the tails which isn't mentioned. I prefer to use 3/4 to 1 lb. tails. I split the shell only, not the meat. Separate the meat under the shell with a spoon and carefully push the meat up through the split, resting it on top of the shell, without disconnecting it from the tip of the tail. Broil no closer than the middle rack. A 1 pounder takes about 20 min.