If you’ve ever ordered lobster at a steakhouse and wished you could get the same buttery, tender result at home, this is your moment. This quick method gives you juicy lobster with golden, garlicky butter in just about 10 minutes. No special tools, no tricky techniques—just a broiler, a pan, and a few pantry staples.
You’ll spend less time cooking and more time enjoying something that tastes fancy without the fuss.
What Makes This Recipe So Good
- Speed without sacrifice: From prep to plate in about 10 minutes, and it tastes like a high-end restaurant.
- Foolproof method: Broiling gives you tender meat with a lightly charred, flavorful top.
- Big flavor, simple ingredients: Butter, garlic, lemon, and a touch of paprika make the lobster shine.
- Looks impressive: The “butterflied” presentation feels elegant with barely any extra work.
- Flexible: Works for one tail or a whole tray—great for date night or a small dinner party.
Shopping List
- Lobster tails: 2 medium tails (5–7 ounces each), fresh or frozen and thawed
- Unsalted butter: 4 tablespoons
- Garlic: 2 cloves, finely minced (or 1/2 teaspoon garlic powder)
- Lemon: 1 lemon (zest and wedges for serving)
- Paprika: 1/2 teaspoon (smoked or sweet)
- Salt and black pepper: To taste
- Fresh parsley or chives: Optional, for garnish
- Olive oil: 1 teaspoon (helps browning under the broiler)
How to Make It
- Preheat the broiler: Set your oven rack 6–8 inches from the heat. Turn the broiler to high so it’s blazing hot when the lobster goes in.
- Butterfly the tails: Use kitchen shears to cut straight down the center of the top shell, from the open end to the tail fan, stopping before the fan. Gently pull the shell open and loosen the meat with your fingers.
Lift the meat up and rest it on top of the shell. This helps it cook evenly and look beautiful.
- Dry the lobster: Pat the meat dry with paper towels. Dry surface = better caramelization under the broiler.
- Make the garlic butter: In a small pan or microwave-safe bowl, melt the butter. Stir in minced garlic, lemon zest, paprika, a pinch of salt, and a crack of black pepper.
Add the olive oil to keep the butter from scorching.
- Brush generously: Place the butterflied tails on a foil-lined sheet pan. Spoon or brush half the garlic butter over the meat, coating all the nooks and edges.
- Broil fast: Slide the pan under the broiler. Broil for 5–7 minutes, depending on tail size.
The meat should turn opaque and just firm with light browning on top. Do not overcook—it can go from perfect to rubbery quickly.
- Baste and finish: Pull the pan out, spoon on the remaining garlic butter, and give it another 30–60 seconds if you want deeper color. Squeeze a little lemon over the top.
- Garnish and serve: Sprinkle with chopped parsley or chives. Serve immediately with extra lemon wedges and your favorite sides.
Keeping It Fresh
- Leftovers: Store cooked lobster in an airtight container in the fridge for up to 2 days.
Keep any extra garlic butter separately.
- Reheating: Warm gently in a covered skillet over low heat with a splash of water or butter—1–2 minutes. Avoid the microwave if you can, as it toughens the meat.
- Freezing: Cooked lobster can be frozen up to 2 months. Cool completely, wrap tightly, and freeze.
Thaw overnight in the fridge, then reheat gently.
- Prep ahead: You can butterfly the tails and mix the butter up to a day ahead. Keep both chilled, then broil right before serving.
Why This is Good for You
- Lean protein: Lobster is high in protein and naturally low in fat and carbs.
- Mineral-rich: It offers selenium, zinc, and copper, which support metabolism and immune health.
- Controlled indulgence: You get the satisfaction of a rich dish, but you choose the amount of butter and salt.
- Gluten-free and keto-friendly: No flour or fillers here—just clean, straightforward ingredients.
What Not to Do
- Don’t overcook: This is the biggest mistake. Cook until just opaque and springy.
If it’s stiff and dry, it’s gone too far.
- Don’t skip drying: Moisture prevents caramelization and flavor. Pat that meat dry before brushing with butter.
- Don’t place too close to the broiler: If the rack is only a few inches away, the butter can burn before the meat cooks.
- Don’t forget salt: Lobster is delicate and needs a little seasoning to pop. Taste the butter and adjust.
- Don’t walk away: Broiling is fast.
Set a timer and keep an eye on it.
Recipe Variations
- Cajun kick: Add 1/2 teaspoon Cajun seasoning to the butter and finish with a squeeze of lime.
- Herb-forward: Stir in chopped tarragon, dill, or basil for a fresher, greener profile.
- Spicy lemon-garlic: Add red pepper flakes or a dash of hot sauce to the butter, and lots of lemon zest.
- Miso-brown butter: Brown the butter lightly, whisk in 1 teaspoon white miso, then brush over the meat for a savory twist.
- Grilled version: Grill meat-side up over medium-high heat with the lid down for 6–8 minutes, basting halfway.
- Air fryer option: 390°F for 5–7 minutes, brushing with butter before and after cooking.
FAQ
How do I know when the lobster is done?
The meat turns opaque, goes from translucent to white, and feels just firm to the touch. If you have a thermometer, aim for 135–140°F in the thickest part. Pull it early rather than late—carryover heat finishes the job.
Can I use frozen lobster tails?
Yes.
Thaw them overnight in the refrigerator or under cold running water for 20–30 minutes. Pat very dry before seasoning and broiling.
What size lobster tails work best?
Tails that are 5–7 ounces each are ideal for quick, even cooking. Larger tails take longer and are easier to overcook under a broiler.
Which butter is best—salted or unsalted?
Unsalted butter gives you control over seasoning.
If you use salted butter, reduce the added salt and season to taste at the end.
Do I have to butterfly the tails?
Butterflying helps the meat cook evenly and gives that classic steakhouse look. If you’re short on time, you can cut the shell and leave the meat mostly inside, but keep an eye on the cook time.
What should I serve with it?
Keep it simple: a crisp green salad, roasted asparagus, steamed green beans, or a baked potato. Garlic bread or rice pilaf is great for soaking up extra butter.
Can I make clarified butter instead?
Absolutely.
Clarified or ghee won’t burn as quickly under high heat. Melt, skim off milk solids, and use as your basting butter with garlic and lemon.
How do I remove the vein?
After you lift the meat, check for a dark vein running along the top. Gently pull it out with the tip of a knife or your fingers.
It’s harmless but better removed for texture.
Wrapping Up
This 10-minute lobster tail is all about small moves that deliver big results: a quick butterfly, a punchy garlic-lemon butter, and a hot broiler. It’s luxurious without being fussy and weeknight-fast without cutting corners. Once you try it, you’ll realize steakhouse lobster doesn’t have to be a special-occasion splurge—you can make it at home, any night, with confidence.
Enjoy every buttery bite.
