The Best Lobster Tail Recipe

This Lobster Tail recipe shows you how to prepare lobster tails the easy way—broiled in the oven and smothered in Cajun garlic butter. The meat turns out perfectly tender and juicy, making every bite a seafood lover’s dream.

Once you learn how to cook lobster tails, you can try more lobster recipes like my Lobster Pasta, Twice Baked Lobster Stuffed Potatoes, and Lobster Mac and Cheese.

There’s something about lobster that just feels decadent, and this lobster tail recipe makes it easy to enjoy at home. Whether it’s Valentine’s Day, date night, or just a craving for really good seafood, this dish brings all the elegance of a restaurant meal with no reservations needed.

Broiled to perfection and smothered in Cajun garlic butter, every bite is mouthwatering and packed with flavour. It’s the kind of dinner that feels special but doesn’t require hours in the kitchen. Just a few simple steps, and you’ve got a showstopping meal that’s perfect for any occasion!

Is it better to boil or bake lobster tails?

The best way to bake lobster tail is to broil it with butter and seasonings, which enhances its natural sweetness and keeps it tender and juicy. Boiling, on the other hand, can make the meat watery and less flavourful since it absorbs less seasoning.

What is the best seasoning for a lobster tail recipe?

Lobster pairs well with buttery, aromatic seasonings like garlic, lemon, and fresh herbs, but Cajun or Creole seasoning adds a bold, slightly spicy kick. The combination of butter, garlic, and Cajun spices enhances the lobster’s natural sweetness, making each bite even more mouthwatering.

Ingredients

• Lobster Tails: Choose fresh or frozen 6-8oz lobster tails for the best flavour and texture. If using frozen, thaw them in cold water before cooking to ensure even broiling.
• Butter: Softened butter creates a rich, decadent base for the seasoning. It melts into the lobster meat as it cooks, keeping it tender and adding deep, buttery flavour.
• Garlic: Freshly minced garlic brings bold, aromatic depth to the butter mixture. It complements the natural sweetness of the lobster and enhances the overall flavour.
• Cajun or Creole Seasoning: This blend of spices adds a smoky, slightly spicy kick to the dish. Use your favourite store-bought mix or make a homemade version with paprika, cayenne, garlic powder, and herbs.
• Lemon Wedges: A squeeze of fresh lemon juice balances the richness of the butter and enhances the lobster’s natural sweetness. Serve on the side so everyone can add as much or as little as they like.

How to Butterfly a Lobster Tail

Follow these five easy steps to prepare a perfect butterflied lobster tail:

1. Cut the Shell – Use sharp kitchen shears to cut along the center of the shell, stopping before the tail fin.
2. Remove Vein & Shell Shards – Rinse off any loose shell pieces and the vein, then pat the lobster dry.
3. Separate the Meat – Gently use your fingers to pull the shell halves apart while keeping the meat attached at the base.
4. Lift the Meat Over the Shell – Carefully lift the lobster meat up and over the shell, leaving the end connected.
5. Position for Cooking – Squeeze the shell back together underneath the meat so it rests neatly on top.

Now your lobster tails are ready to be seasoned and cooked!

How to Broil Lobster Tails

Thaw and Prep the Lobster Tails

If you’re using frozen lobster tails for this recipe, let them thaw in a bowl of cold water for at least 30 minutes until fully defrosted. Once thawed, rinse them well and pat them dry with paper towels to remove excess moisture. This step ensures the lobster cooks evenly and absorbs all the buttery seasoning.

Make the Cajun Garlic Butter

In a small bowl, mix the softened butter, minced garlic, and Cajun seasoning until well combined. This rich, flavorful mixture will coat the lobster meat, keeping it tender and juicy as it cooks. Set it aside while you prep the lobster tails.

Butterfly the Lobster Tails

Using sharp kitchen shears, cut down the center of the shell, stopping before the tail fin. Remove and rinse away any veins or loose shell pieces, then pat the meat dry. Gently pull the lobster meat upward, separating it from the bottom shell, but leave the tail end attached so it rests neatly on top.

Season and Broil

Place the lobster tails meat-side up in an oven-safe dish and evenly spread the Cajun garlic butter over each one.

Broil in the oven for 10 to 12 minutes, or until the lobster meat is opaque and slightly charred at the edges. Keep an eye on them to prevent overcooking.

Serve and Enjoy

Remove the lobster tails from the oven and spoon any remaining sauce over the top for extra flavour. Serve immediately with fresh lemon wedges for a bright, zesty finish. This dish is perfect for a special dinner, and no reservations are needed!

How Long to Broil Lobster

Lobster tails should be broiled for 10 to 12 minutes, depending on their size. The meat is done when it turns opaque and reaches an internal temperature of 140°F (60°C). Keep an eye on them to prevent overcooking, as lobster can become tough if left under the broiler too long.

What to Serve with Broiled Lobster Tails

Pair these broiled lobster tails with a side that complements their rich, buttery flavour for a complete meal:

• Potatoes: Mashed Sweet Potatoes, Roasted Baby Potatoes, or crispy Smashed Potatoes add a hearty, satisfying element.
• Salad: A fresh Bruschetta Pasta Salad brings bright, tangy flavours that balance the richness of the lobster.
• Rice: Wild rice, white rice, or whole grain options make a simple yet delicious pairing.
• Steamed Veggies: Carrots, broccoli, green beans, asparagus, or any of your favourites add colour and freshness to the plate.

Storage & Reheating

Leftovers aren’t common with this lobster tail recipe, but if it happens, store them properly to keep them fresh. Place the cooked lobster tails in an airtight container and refrigerate for up to 2 days.

To reheat, gently warm them in a low-temperature oven (300°F/150°C) for about 10 minutes, covering them with foil to prevent drying out. You can also reheat in a pan over low heat with a bit of butter, basting the lobster as it warms. Avoid the microwave, as it can make the meat tough and rubbery.

Frequently Asked Questions (FAQs)

More Seafood Recipes

• Coconut Shrimp
• Seafood Pasta
• Baked Honey Mustard Salmon
• Jamaican Curry Shrimp
• Lemon Chive Salmon Cakes
• Crispy Fried Shrimp

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