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How to Cook a Lobster Tail

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It’s red. It’s from the ocean. It has a hard shell. It screams fancy. Yes, lobster tail is intimidating. At least it seems that way. For a long time the only way I enjoyed lobster — one of my favorite foods — was by eating out at overpriced seafood restaurants.

How to Cook Lobster Tail

I remember walking by the meat department at my local grocery store one day and seeing how affordable lobster can actually be, if you watch the sales. For weeks I approached the counter, building up the courage to buy it. But in the end I would always chicken out.

One day, the lobster was on a killer sale and I figured this was my perfect opportunity, because if I really messed it up I wasn’t out too much money. I also bought some steaks to prepare with it as a backup. If everything worked well, I had surf ‘n turf. If it bombed, well, I still had steak.

To cut to the chase, the lobster turned out great. It turns out my fears were largely unfounded and lobster is actually one of the easiest things to prepare. So you can be the hero preparing a romantic home-cooked meal that seems like it took forever to prepare, but was actually shockingly easy. I won’t tell if you won’t.

 

INGREDIENTS

Lobster tails
1/2 cup butter, melted
1/2 tsp garlic salt
1/2 tsp paprika
1/4 tsp pepper
1/2 tsp parsley

PREPARATION

 

  1. Line a baking sheet with tinfoil and turn your broiler on high.
  2. Using kitchen shears, cut along the middle of the hard shell of the lobster tail. Start at the fleshy end and move toward the bottom of the tail.
  3. Carefully pull back along both sides of the cut to expose the meat (don’t cut your fingers in the process). Place the tails on the baking sheet, with the exposed meat side up.
  4. Combine the melted butter, garlic salt, paprika, pepper and parsley in a bowl. Pour the butter mixture over the lobster meat.
  5. Broil for 7-10 minutes or until the meat turns opaque. Depending on the tail, it will often turn a bright red, indicating it is done. Be careful not to overcook so it doesn’t become spongy.
  6. Serve with more of the melted butter mixture, if desired.

That’s it. The most challenging part of the whole meal is cutting the shell. It’s a little unnerving to feel the shell crack as you cut, but it’s not too bad. Plus, once you get a taste of the rich, buttery meat, the only thing you’ll be thinking about is how great a decision you made to make this dish.

Print Recipe

How to Cook a Lobster Tail

Once you get a taste of the rich, buttery meat, the only thing you'll be thinking about is how great a decision you made to make this dish.
Course: Main Course
Keyword: Dinner, Food, Recipe

Ingredients

  • Lobster tails
  • 1/2 cup butter melted
  • 1/2 tsp garlic salt
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1/2 tsp parsley

Instructions

  • Line a baking sheet with tinfoil and turn your broiler on high.
  • Using kitchen shears, cut along the middle of the hard shell of the lobster tail. Start at the fleshy end and move toward the bottom of the tail.
  • Carefully pull back along both sides of the cut to expose the meat (don’t cut your fingers in the process). Place the tails on the baking sheet, with the exposed meat side up.
  • Combine the melted butter, garlic salt, paprika, pepper and parsley in a bowl. Pour the butter mixture over the lobster meat.
  • Broil for 7-10 minutes or until the meat turns opaque. Depending on the tail, it will often turn a bright red, indicating it is done. Be careful not to overcook so it doesn’t become spongy.
  • Serve with more of the melted butter mixture, if desired.

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Reader Interactions

Comments

  1. says

    Oh yum. I remember the first time I cooked a whole lobster. My friend, Al, told me that the lobster would scream when it touched the water. I put my fingers in my ears and closed my eyes. I have a photo of me looking terrified. Lobsters don't have vocal chords. It was a complete sham.

    Reply

  8. says

    Having lived in Boston for years, I am all about lobstah. I wish we had lobster rolls up here in Cleveland… but since they are not a regular here I need to make them at home in the summer! Great tips for cooking this… looks fab!
    Karen | GlamKaren.com

    Reply

  9. says

    Thank you for sharing this! I've actually never cooked Lobster tail but I've always wanted to. It has been one of those intimidating things.

    Reply

  11. says

    I love lobster! That's such a great way to make it. Sometimes I'd make a lobster salad with diced green apples, some sliced grapes, ceaser dressing = yums!

    | yvonnesowell.com |

    Reply

  14. says

    I have always wondered about how to cook lobster tails. One of my kids is allergic to seafood but when he's away for dinner one night, I will definitely make it!

    Reply

  23. says

    I think I might try cooking this! I love lobster, but my mom is allergic to see food so she never cooks anything like this. She only makes salmon! I think I might impress my parents and make this!

    Reply

  24. says

    Hi Debra, this would be a lovely contribution to Food on Friday: Decadent Delights over at Carole's Chatter. Please do bring it over and add it to the collection. Cheers

    Reply

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