Ingredients
Equipment
Method
- Thawing the Lobster Tails (if frozen): If your lobster tails are frozen, transfer them to the refrigerator 24 hours before cooking to thaw slowly. For a quicker thaw, place them in a sealed plastic bag and submerge them in a bowl of cold water, changing the water every 30 minutes until thawed. Avoid thawing at room temperature or using hot water, as this can affect texture.2-4 Lobster Tails
- Preparing the Lobster Tails: Using sharp kitchen shears, carefully cut down the center of the hard top shell of each lobster tail, from the wide end down to the beginning of the tail fin. Be gentle not to cut through the meat itself.2-4 Lobster Tails
- Butterflying the Lobster Meat: Once the shell is cut, use your fingers to gently pry open the shell. Carefully loosen the raw lobster meat from the bottom shell, but keep it attached at the tail fin. Gently lift the meat out and rest it on top of the cut shell, creating a "butterfly" effect. This ensures even cooking and attractive presentation.2-4 Lobster Tails
- Preparing the Garlic Lemon Butter: In a small microwave-safe bowl, melt the unsalted butter. Add the minced garlic, fresh lemon juice, a pinch of salt, and a grind of fresh black pepper to the melted butter. Stir well to combine. This concoction will be your secret weapon for flavor.4 tablespoons unsalted butter, 2 cloves garlic, 1 tablespoon fresh lemon juice, Salt, freshly ground black pepper
- Preheating the Oven and Preparing for Broiling: Position an oven rack about 6-8 inches from the broiler element. Preheat your oven to broil. Line a baking sheet with aluminum foil for easier cleanup.
- Brushing the Lobster Tails: Arrange the butterflied lobster tails on the prepared baking sheet. Generously brush each lobster tail with about half of the garlic lemon butter mixture, ensuring the meat is well coated. This step infuses the lobster with rich flavor from the start.2-4 Lobster Tails
- Broiling the Lobster Tails: Place the baking sheet with the lobster tails under the preheated broiler. Broil for 1-2 minutes, then remove from the oven and brush with the remaining garlic lemon butter. Return to the broiler and cook for another 5-10 minutes, or until the meat is opaque and firm to the touch, with a slight internal temperature of 140-145°F (60-63°C). The cooking time will vary depending on the size of your tails and the strength of your broiler.2-4 Lobster Tails
- Checking for Doneness: To ensure the lobster is perfectly cooked, check the thickest part of the tail. The meat should be white and opaque throughout, with no translucent or grayish areas. Overcooked lobster can become rubbery, so keep a close eye on it.2-4 Lobster Tails
- Garnishing and Serving: Once cooked, remove the lobster tails from the oven. Garnish with freshly chopped parsley, if desired. Serve immediately with extra lemon wedges for squeezing. These perfectly cooked lobster tails are a delightful main course on their own or an incredible addition to a surf and turf meal.1 tablespoon fresh parsley
Notes
To store leftover cooked lobster tails, refrigerate for up to 2 days or freeze for 2-3 months. Reheat gently in a 300°F (150°C) oven or pan-fry.
