10 Minute Juicy Lobster Tail Recipe (2024)

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This lobster tail recipe guarantees tender, juicy lobster every time! Broiled lobster is enhanced with lemon and a zesty cajun butter sauce, for a quick and easy yet decadent entree.

Craving more seafood? Then you have to try more of my addicting seafood recipes including the most raved about Garlic Butter Seafood Boil, Lobster Mac and Cheese, Grilled King Crab Legs, and Lemon Butter Baked Cod.

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Why You'll Love This Lobster Tail Recipe:
Ingredients you need:
How to Select the Best Lobster Tails:
How to Cook Lobster Tails:
Pro-Tips for the Best Lobster Tail Recipe:
Storing and Reheating:
FAQ:
More Seafood Recipes to Try
📖 Recipe
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Learn how to cook lobster tail perfectly with the best lobster tail recipe! When lobster dinner is on the menu, it is bound to be a special meal. Lobster meat has a sweet, buttery, delicate taste that makes it a mouthwatering indulgence.

As if that were not enough, I also whipped up a delicious cajun butter sauce, smothered each lobster tail with it, then broiled them to tender perfection. The savory sauce with a hint of spice seals in the moisture. This recipe is so simple that even beginners will catch on!

Why You'll Love This Lobster Tail Recipe:

Great for Any Occasion! Whether it is Valentine's Day, date night, an anniversary, or a casual weeknight, succulent lobster makes any meal a special occasion.

Easy to Prepare! Cooking lobster tails is so simple! All you need is lobster and 20 minutes to make the best broiled lobster tails. Chances are, you already have the other ingredients stocked in your kitchen and the instructions could not be easier to follow.

Restaurant Quality! With this recipe, learn how to select the best quality lobster meat at your grocery stores; and how to butterfly lobster tails. Your dish will be delicious enough to compete with the fancy spots that would charge you double the price! And you can enjoy it from the comfort of your home.

Ingredients you need:

Lobster tails: Use high-quality lobster for this recipe.
Butter: This is the base of the flavorful sauce. Since we are seasoning the melted butter, use unsalted butter.
Seasoning: I use garlic powder, paprika, and cajun seasoning. For this recipe, garlic powder is best because minced garlic would burn at that high temperature.
Lemon: This tenderizes the lobster. Cut it into wedges.
Fresh Parsley: Chop it up and use it for garnish.

How to Select the Best Lobster Tails:

Use freshly caught lobster tails or fresh frozen lobster tails for this recipe.

Cold water lobster is best. This term classifies lobster that is native to the northern Atlantic Ocean. The meat is better than warm water lobster in texture, and flavor.
The lobster meat should not have discoloration. Raw lobster is gray and translucent. When cooked, they range from white to slightly pink. However, do not confuse tomalley with discoloration. Tomalley is part of the lobster tail and ranges in color from black to green. This is the liver and it is considered to be a delicacy. But if you prefer not to eat it, simply rinse it off.
The lobster shells should be intact and not cracked.
It should smell neutral. If the lobster smells fishy, do not buy it.
Avoid lobster that has been treated with sodium tripolyphosphate. It has a chemical aftertaste.

How to Cook Lobster Tails:

Preheat your oven to BROIL at 500°F. Line a baking sheet with parchment paper and set aside.

How to Butterfly Lobster Tails

Hold the thawed lobster tail in your hand with the hard shell facing upward.

Then use a sharp pair of scissors (or kitchen shears) to cut right down the middle of the shell. Starting from the top where the meat is exposed, cut down towards the tail. Be careful not to cut through the lobster meat. Stop cutting when you get to the tail.

Turn the lobster tail over and use your hands to press down hard on the back side of the tail to crack the back shell all the way from the top part, to the tail. You should hear the shell crack as you’re pressing on it.

Now flip the lobster tail back over so that the hard shell is facing up. Run your fingers along the inside of the shell where you cut it, between the shell and the lobster meat. This loosens the meat from the shell.

Butter Sauce for the Lobster Tails Recipe:

Place the butter in a small bowl that is microwave safe. Add the garlic powder, paprika, and cajun seasoning into the butter. Microwave on high for 20 seconds, stir the butter so that the seasonings are mixed well. If it is not all the way melted, microwave for another 10 seconds.

Use a basting brush or a spoon to coat each lobster tail in the butter mixture. Be sure to cover every edge of the lobster meat.

Cooking the Lobster Tails:

Place the baking sheet in the preheated oven and allow it to broil for 10 minutes.

After 10 minutes, remove the lobster tails and baste them with the remaining butter (if there is any)!

Sprinkle with the chopped parsley and lemon wedges (for fresh lemon juice), and ENJOY!

Pro-Tips for the Best Lobster Tail Recipe:

If using frozen lobster tails, defrost them completely before cooking. They can either thaw overnight in the refrigerator or be placed in a zip lock bag and submerged in cold water for about 30 minutes. It may be tempting to just throw them in the microwave but the meat will just get tough.
When butterflying the lobster, you can cut through the meat but do not cut the bottom shell. Just cut until your kitchen shears reach the tail fin.
Place lobster tails on the middle rack in the oven so they are not too close to the broiler. Otherwise, they might burn.
It is easy to overcook lobster so watch it closely as it broils. The cook time may vary depending on the size of your lobster. You will need about 1 minute per ounce. It can take as little as 7-8 minutes. Lobster is cooked once it reaches an internal temperature of 135°F-140°F so use a meat thermometer to check.

10 Minute Juicy Lobster Tail Recipe (10)

Storing and Reheating:

This lobster tail recipe is best enjoyed immediately as lobster meat tends to become tougher once reheated. So I suggest making just as much as you think you will need, in order to avoid having leftovers.

If you do have leftover lobster tails, store them in an airtight container in the fridge for up to 3 days. To extend their shelf life, you can remove them from the shells and they will last for up to 4 days refrigerated. I do not recommend freezing cooked lobster because it alters the texture.

FAQ:

What's the best way to cook lobster tail?

Broiling lobster is the best cooking method because it tenderizes the meat and results in more flavorful lobster. It is also the fastest way to cook lobster tails.

You can also grill lobster tails. Make sure your grill is piping hot, then place the large lobster tails over the high heat. Cook for about 5 minutes, check the doneness, and remove them from the heat.

Why do you butterfly a lobster tail?

Using sharp kitchen shears to butterly the lobster shell is an optional step in the lobster tail recipe. It just makes the lobster easier to eat and has a nice presentation for special occasions. So it is practical and looks good too.

How do you cook lobster tails so they are tender?

Broil large lobster tails to get the most tender meat every time. This high-heat cooking method works best. Adding lemons and butter also tenderizes and moistens the lobster meat.

More Seafood Recipes to Try

Garlic Butter Seafood Boil Sauce
Cajun Pasta with Salmon
Mofongo Recipe
Crispy Southern Fried Catfish
Shrimp Brochette with Garlic Butter Cream Sauce

📖 Recipe

Yield: 4 lobster tails

10 Minute Juicy Lobster Tail Recipe

Cook Time: 10 minutes

Total Time: 10 minutes

This lobster tail recipe guarantees tender, juicy lobster every time! Broiled lobster is enhanced with lemon and a zesty cajun butter sauce, for a quick and easy yet decadent entree.

Ingredients

4 whole Lobster tails
4 tablespoons Butter, unsalted
½ tablespoon Garlic powder
2 teaspoons Paprika
1 teaspoon Cajun seasoning
1 whole Lemon, cut into wedges
Fresh Parsley, chopped for garnish

Instructions

Preheat your oven to BROIL at 500°F. Line a baking sheet with parchment paper and set aside.

How to prepare a lobster tail:

Hold the thawed lobster tail in your hand with the hard shell facing upward.
Then use a sharp pair of scissors (or kitchen shears) to cut right down the middle of the shell. Starting from the top where the meat is exposed, cut down towards the tail. Careful not to cut through the lobster meat. Stop cutting when you get to the tail.
Turn the lobster tail over and use your hands to press down hard on the back side of the tail to crack the back shell all the way from the top part, to the tail. You should hear the shell crack as you’re pressing on it.
Now flip the lobster tail back over so that the hard shell is facing up. Run your fingers along the inside of the shell where you cut it, between the shell and the lobster meat. This is to the loosen the meat from the shell.
No use your fingers to pull the lobster meat up through the shell where you cut it. Pull it all the way out, but make sure it stays attached to the tail part. Gently press the hard shell closed, and set the lobster meat right on top.

Alternatively:

1. Place lemon wedges inside of the shell once the meat is removed. This way you can set the lobster meat right on top and the lemon wedges will help prop it up.

2. Place the butterflied lobster tails on the parchment paper-lined baking sheet.

Butter Sauce for the lobster tails:

Place the butter in a microwave safe bowl. Add the garlic powder, paprika, and cajun seasoning into the butter. Microwave on high for 20 seconds, stir the butter so that the seasonings are mixed well. If it is not all the way melted, microwave for another 10 seconds.
Use a basting brush or a spoon to coat each lobster tail in the butter mixture. Be sure to cover every edge of the lobster meat.

Cookingthe lobster tails:

Place the baking sheet in the preheated oven and allow it to broil for 10 minutes.
After 10 minutes, remove the lobster tails and baste them with the remaining butter (if there is any)!
Sprinkle with the chopped parsley and lemon wedges, and ENJOY!