Name: Succulent Lobster Tail
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 2–4 lobster tails (4 to 6 ounces each); 1/4 cup butter, melted; 2 cloves garlic, minced; 1 tablespoon lemon juice; 1/2 teaspoon paprika (optional); Salt, to taste; Black pepper, to taste; Fresh parsley or lemon wedges, for garnish

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Succulent Lobster Tail is a luxurious, flavorful dish that’s surprisingly easy to prepare at home. With tender, juicy meat and a buttery garlic finish, this dish turns any dinner into something special. Whether I’m cooking for a celebration, a date night, or just treating myself, lobster tail always feels like a fancy occasion—without the restaurant price tag.

Why You’ll Love This Recipe

I love how quick and foolproof this lobster tail recipe is. It looks impressive but takes very little effort, especially when broiled or baked. The garlic butter enhances the natural sweetness of the lobster without overpowering it. I also love how customizable it is—I can add lemon, herbs, or spices depending on what I’m craving. It’s rich, buttery, and so satisfying. Succulent Lobster Tail

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Lobster tails (4 to 6 ounces each)
Butter, melted
Garlic, minced
Lemon juice
Paprika (optional, for color)
Salt
Black pepper
Fresh parsley or lemon wedges for garnish

Directions

I preheat the oven to broil and position the rack about 6 inches from the heat source.
Using kitchen scissors, I cut through the top shell of each lobster tail down to the tail fin, then gently lift the meat through the shell to sit on top while keeping it attached at the base (butterflying it).
I place the prepared tails on a baking sheet lined with foil.
In a small bowl, I mix melted butter, minced garlic, lemon juice, salt, pepper, and a pinch of paprika.
I brush the garlic butter generously over the lobster meat.
I broil the lobster tails for about 8–10 minutes, depending on size, or until the meat is opaque and lightly golden on top.
I remove them from the oven and spoon a bit more melted butter over the top before serving.
I garnish with fresh parsley and serve with lemon wedges.

Servings and timing

This recipe serves 2–4, depending on the size of the tails and what sides I serve with them. It takes about 20 minutes total, making it perfect for a quick yet impressive dinner.

Variations

Sometimes I add a dash of cayenne or Old Bay seasoning to the garlic butter for a spicy kick. I’ve also grilled the lobster tails in summer for a smoky flavor. For a more herb-forward version, I mix in chopped thyme or tarragon with the butter. And when I’m going all out, I serve it with drawn butter and a side of garlic mashed potatoes.

Storage/Reheating

Lobster is best served fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I place the lobster in a covered skillet over low heat with a splash of butter or broth until warmed through—just enough to heat without overcooking.

FAQs

How do I know when lobster tail is done?

The meat turns opaque and white, and the shell becomes bright red. I make sure the internal temp reaches 140–145°F for perfectly cooked lobster.

Can I bake lobster tail instead of broiling?

Yes, I bake it at 375°F for 12–15 minutes. It’s a gentler method that still delivers juicy, flavorful meat.

Do I need to thaw frozen lobster tails first?

Absolutely. I thaw them in the fridge overnight or in cold water for 30–60 minutes before cooking for even results.

What sides go well with lobster tail?

I love serving it with garlic butter pasta, mashed potatoes, steamed asparagus, or a fresh green salad.

Can I use this recipe for larger lobster tails?

Yes, I just adjust the cooking time based on size. Larger tails may take 12–14 minutes under the broiler.

Conclusion

Succulent Lobster Tail is one of those dishes that makes any meal feel like a special event. I love how easy it is to prepare, how flavorful it turns out, and how impressive it looks on the plate. Whether I’m cooking for someone else or just spoiling myself, this recipe always feels like a celebration.