Name: Easy Broiled Lobster Tails with Garlic Butter Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 4 10-oz lobster tails; 1/4 cup salted butter (melted; 1/2 stick); 2 cloves garlic (crushed); 2 tsp lemon juice; 1/2 tsp smoked paprika; 1 pinch cayenne pepper

There’s something utterly luxurious about lobster tails that you can whip up in no time—and that’s exactly why I’m excited to share this Easy Broiled Lobster Tails with Garlic Butter Recipe with you. The sweet, tender meat paired with garlicky, buttery goodness makes it a special treat without the fuss.

A cooked lobster tail is placed on a white plate, showing two layers: the bottom layer is the lobster shell which is rough and speckled with orange and brown colors, and the top layer is the white lobster meat topped with a golden-brown grilled coating with small green parsley flakes scattered on it. On the left side of the plate, there are two lemon wedges with a light yellow color, and at the bottom of the image, fresh green parsley leaves are placed, adding color contrast. The plate is set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Broiled Lobster Tails with Garlic Butter Recipe
Top Tip
How to Serve Easy Broiled Lobster Tails with Garlic Butter Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Broiled Lobster Tails with Garlic Butter Recipe

Why You'll Love This Recipe

I’m honestly a big fan of dishes that deliver big flavor but don’t keep you in the kitchen forever. This Easy Broiled Lobster Tails with Garlic Butter Recipe checks all those boxes! It’s straightforward but feels fancy — perfect for impressing guests or splurging on yourself.

Super quick prep and cooking: You can have these lobster tails ready in about 20 minutes flat.
Butter and garlic marry perfectly: The garlicky butter sauce adds richness without overpowering the delicate lobster flavor.
Easy to customize: You can tweak the seasoning to be as mild or spicy as you like.
Always juicy and tender: Broiling gently cooks the lobster while keeping it moist and flavorful.

Ingredients & Why They Work

Each component in this recipe plays a part in creating that perfect balance: sweet lobster meat, sizzling butter, fresh garlic, and a touch of spice that wakes up your taste buds. You don’t need fancy ingredients to feel like you’re dining at a seaside bistro.

Flat lay of four raw lobster tails with bright red shells and white meat visible, a small white ceramic bowl of melted salted butter, two whole uncracked brown garlic cloves, a small white ceramic bowl of fresh yellow lemon juice, a small white ceramic bowl of vibrant red smoked paprika powder, and a small white ceramic bowl containing a pinch of bright red cayenne pepper, arranged symmetrically with realistic proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Lobster tails: Fresh or thawed frozen tails provide that buttery, sweet meat that's the star of the show.
Salted butter: Adds richness and helps carry the garlic and spices into the lobster.
Garlic cloves: Crushed garlic infuses the butter with aromatic warmth without being too harsh.
Lemon juice: Brightens and balances the richness of the butter perfectly.
Smoked paprika: Gives a subtle smoky depth and a pretty color.
Cayenne pepper: Just a pinch adds a gentle heat that complements the sweetness of the lobster.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to keep things simple but sometimes I shake things up by adding fresh herbs or swapping in a different spice. Don’t hesitate to experiment — that’s one of the best parts about cooking lobster tails at home.

Variation: I’ve tried tossing in chopped fresh parsley or chives on top right before serving — it adds a lovely pop of fresh flavor and color.
Dietary tweaks: If you want dairy-free, swap the butter for olive oil and the lobster is just as tasty.
For spice lovers: Increase that cayenne slightly or sprinkle in some red pepper flakes for a little kick that wakes up your palate.

Step-by-Step: How I Make Easy Broiled Lobster Tails with Garlic Butter Recipe

A close-up image shows three lobster tails on a white marbled surface, with a woman's hand picking up the middle tail. Each tail has a dark brown shell base with orange and white cooked lobster meat on top. The lobster meat is split open showing tender, juicy texture with some light char marks, giving it a slightly golden and grilled look. The tails are arranged closely side by side, with a clean and fresh appearance. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Thaw and Prep the Lobster Tails

If your lobster tails are frozen, thaw them overnight in the fridge or submerge them in cold water for about 30 minutes — it’s much better to avoid rush-thawing with hot water, which can partially cook the meat and make it tough. Once thawed, use kitchen shears to carefully butterfly the shell by cutting lengthwise along the top without cutting through the bottom shell. Gently pull the meat out and rest it on top; this step helps the butter and seasonings soak in during broiling.

Step 2: Make the Garlic Butter Sauce

Whisk together melted butter, crushed garlic, fresh lemon juice, smoked paprika, and cayenne pepper in a small bowl. This blend infuses the lobster with that rich, garlicky flavor and a hint of smoky warmth, which is just heavenly as it broils.

Step 3: Broil the Lobster Tails

Place the lobster tails on a baking sheet with the meat side up and brush with the garlic butter mixture. Position your oven rack so the tails are about 4-5 inches from the broiler element, then broil them for roughly 1 minute per ounce. For example, a 10-ounce tail should broil for about 10 minutes. Keep a close eye during the last few minutes — you want the meat opaque and lightly browned, not dry or overcooked.

Top Tip

My favorite discovery with broiling lobster tails has been how important it is to perfectly butterfly the tails — it helps the butter get deep into the meat and cooks evenly.

Butterfly with care: Use sharp kitchen shears and take your time to gently loosen the meat without tearing it; this gives the best presentation and flavor infusion.
Don't overcook: Broil just until the meat turns opaque and gets a light golden brown on top — overcooking makes the lobster rubbery.
Brush generously: Don’t skimp on that garlicky butter; brush it multiple times if you want an extra sumptuous finish.
Watch closely at the end: Since oven broilers heat fast, it’s easy to go from perfect to burnt; keep an eye starting around the 8-minute mark for 10-ounce tails.

How to Serve Easy Broiled Lobster Tails with Garlic Butter Recipe

broiled lobster tails - Serving Suggestion

Garnishes

Freshly chopped parsley or a sprinkle of lemon zest really brighten the plate. I often add a lemon wedge alongside so everyone can add a squeeze of that fresh tang right before digging in.

Side Dishes

This lobster pairs beautifully with simple roasted vegetables, garlic mashed potatoes, or even a crisp green salad tossed with vinaigrette. When I want to keep it light, steamed asparagus or green beans are my go-tos — they provide a nice balance.

Creative Ways to Present

For a special occasion, I love plating the lobster tails atop a bed of creamy risotto or colorful wild rice. Sometimes, I even garnish with edible flowers or microgreens to make the dish look as stunning as it tastes.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (lucky you!), store them in an airtight container in the fridge for up to two days. I usually wrap the tails tightly in plastic wrap before placing them in a container to keep moisture in and keep the lobster juicy.

Freezing

While fresh is best, you can freeze cooked lobster tails if needed. Make sure they’re cooled completely, wrap well in plastic wrap and foil, and use within two months for best quality. When thawing, do so slowly in the fridge to maintain texture.

Reheating

To warm leftovers, I gently heat them in a low oven (about 300°F) wrapped in foil to keep them moist. Avoid the microwave if you can — it tends to make the lobster rubbery unless you’re very careful with timing.

Frequently Asked Questions:

How do I butterfly lobster tails for broiling?

Use sharp kitchen shears to cut lengthwise along the top shell from the base to just before the tail fin. Then gently pull up the meat out of the shell while keeping it attached near the tail. This helps the lobster cook evenly and allows the butter mixture to coat the meat thoroughly.

Can I prepare this recipe using frozen lobster tails?

Absolutely! Just be sure to thaw the lobster tails fully before preparing — either overnight in the fridge or placed in a sealed bag submerged in cold water for about 30 minutes. Thawing properly ensures even cooking and the best texture.

How do I avoid overcooking lobster tails?

Broil the lobster tails for about 1 minute per ounce, keeping a close eye starting at the 8-minute mark for 10-ounce tails. The meat should be opaque and lightly browned. Overcooking can toughen the meat, so watching it closely is key.

What sides pair best with broiled lobster tails?

Simple sides like roasted vegetables, garlic mashed potatoes, steamed asparagus, or a fresh green salad complement the rich lobster beautifully. For special occasions, creamy risotto or wild rice also make lovely companions on the plate.

Final Thoughts

This Easy Broiled Lobster Tails with Garlic Butter Recipe has become one of my go-to dishes when I want to serve something elegant but without hours of work. It brings that wow factor with simple steps, and I love how it makes any night feel like a special occasion. I really hope you enjoy making it as much as I do — it’s a small bit of indulgence that’s totally worth it.