I love lobster. I didn’t always love lobster- it is something I actually really detested until I worked at a country club’s dining room one summer during college, when the head chef heard I hated lobster, he decided he’d get me to love it. I had always had horribly overcooked, gummy, and blandly boiled lobster- and it had always tasted fishy to me (which I am not a huge fan of). The chef, however, served me some of the most sweet, salty, and delicate lobster meat ever- and my mind was forever changed. This 10 Minute Perfect Broiled Lobster Tails Recipe is one of the absolute best ways to cook lobster. We’re giving it a slightly smoky flavor with a touch of paprika, as well as a sweet and salty hit of butter.
Like most seafood, when overcooked, lobster is just a mess. Its really a shame because it’s so expensive- it ought to always taste fabulous! This method to prepare lobster tails won’t leave you with gummy, fishy flavor- and it’s one of my favorite tricks I learned from working at a Country Club (outside of becoming really proficient at folding interesting napkin shapes and removing wine stains- I once accidentally spilled a very expensive bottle of red wine all over one of our members- who just happened to be the owner of Madison’s biggest dry cleaning chain. He taught me some awesome tricks every time he came in after that night!).
This recipe is lightning quick- and gets you the most flavorful, succulent, and juicy lobster. No gummy, dry, or fishy meat here! This would be really fun for a romantic meal or dinner party- you can prep the tails and place in the refrigerator (I’d cover them to keep the lobster meat from absorbing fridge flavors) and pop them in the oven when it is time to eat.
If you buy frozen lobster tails (um- hello- I live in northern Colorado, closer to Wyoming than even Denver- it’s frozen or it’s from the land and goes “moo” up this way) just pop them in the fridge the day before you make these. You want them to fully thaw before cooking. Don’t rush the thawing process in the microwave- it will make the lobster meat tough. Good things come to those who wait – and these bad boys are worth it!
- 2 Lobster tails
- 1½ tbsp butter, divided
- celtic sea salt
- a pinch of smoked paprika per lobster tail
- Preheat broiler to high.
- Set lobster tails on a baking sheet or in an oven safe dish.
- With sharp kitchen scissors or a knife, carefully cut the top of the lobster tail shell down to the tip of the tail, avoiding the meat. Devein if needed.
- Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
- Sprinkle with salt and paprika.
- Add small pats of butter along the lobster tail.
- Place in oven on a middle rack.
- Let cook until meat is opaque and white, about 8-10 minutes.
- Remove and serve immediately with drawn butter.