Broiled Lobster Tails

Most lobster tails come from spiny lobsters, also known as rock lobsters. Spiny lobsters have long, spiny antennae, and, most noticeably, lack the large front claws we see on lobsters here in New England. Their tails, however, are just as firm and flavorful.

Also see Prepping Lobster Tails for Cooking

The best ways to cook lobster tails with dry heat is to either broil, bake, or grill them, or saute them in butter. Boiling lobster tails is often used to prepare lobster for salads or sandwiches where you need cooked lobster meat.

4 (8oz.) thawed or rock lobster tails
1/4 c. (4 Tbsp. or 1/2 stick) melted butter
2 Tbsp. lemon juice
2 Tbsp. minced fresh parsley
1/4 tsp. onion powder
1/8 tsp. paprika

For serving:
1/2 c. (8 Tbsp. or 1 stick) butter
2 Tbsp. lemon juice

With kitchen shears, cut lobster through center of soft underside of shell to the tail. Loosen lobster from the shell with fingers, leaving the meat attached to the tail section. Consider using a wooden or metal skewer — inserted lengthwise — to keep the meat flat.

This recipe uses the butterflying technique to prep the lobster tails, but any of the cuts where the lobster is left in the shell would work. We usually just cut the soft inner shell (fan-cut, except we just cut the soft side down the middle without removing any of it) and baste with butter. They stay nice and moist that way.

Place lobster tails on rack of broiler pan. Shield end of tails with aluminum foil.

Combine the 1/4 c. melted butter and 2 Tbsp. lemon juice, parsley, onion powder, and paprika. Brush over lobster tails.

Set oven to Lo Broil setting, if you have one. Broil, meat side down, 3 inches from heat for 9 minutes. Brush with remaining butter mixture. Flip so the shell side is down and broil 8 - 9 minutes longer or until done. Be care they do not burn under the broiler. The internal temperature of the meat should reach 135°F, while baked tails should be between 140 and 145°F.

If you prefer to bake the lobster tails, set the oven to 400° F. Place the lobster tails in a baking pan and brush the lobster meat with the melted lemon butter (or put a little dab of butter here and there on the meat. Sprinkle with a little paprika if desired and serve with lemon butter). Bake for about 10 - 15 minutes, depending on size, brushing so often with the butter and juices in the pan.

Serve with the lemon butter on the side.

For the lemon butter, microwave the 1/2 c. butter on medium for about 1 -2 minutes until the butter is melted. Add the 2 Tbsp. lemon juice and stir. Pour into individual dipping cups.