10 Minute Perfect Broiled Lobster Tails Recipe

This 10 Minute Perfect Broiled Lobster Tails Recipe is the quickest, tastiest, and easiest way to cook lobster tails- get perfect lobster every time!

Be sure to scroll through the post for important tips and tricks for this viral easy lobster tail recipe! 


how to cook a lobster tail

How I Discovered the Best Baked Lobster Tail Recipe

I love lobster – bbut I didn’t always love lobster!

Lobster tails are 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). Granted, I never had baked lobster tails like this recipe —- but rather overboiled, gummy lobster recipes.

The chef at the country club I worked at, however, served me some of the most sweet, salty, and delicate lobster meat ever- and my mind was forever changed!

I instantly tried to come up with my own easy spin on his baked lobster tail recipe – and through some trial and error, I found the easiest method to perfect broiled lobster tails!

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!).


lobster tail recipe oven broiled


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.



Tips to Get Perfect Lobster Tails From the Oven


If you buy frozen lobster tails (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.

If you’re looking for a delicious 3 course dinner you can share with your love this Valentines, I have a perfect meal that takes under 20 minutes for all 3 dishes – and they are rich, delicious, and not too heavy so you’re not slaving away in the kitchen all night, or too stuffed for a night full of romance!


I’ve also just updated a new recipe that you can use with this method for the most deliciously easy, creamy, and amazingly rich lobster tail dinner ever – click here to see my 10 Minute Creamy Lemon and Garlic Lobster Tail recipe! 



Or check out this creamy shrimp florentine skillet recipe that is getting RAVE reviews from Facebook fans!


10 Minute Perfect Broiled Lobster Tails Recipe

Please click below to see my recipe instructional video:

10 Minute Perfect Broiled Lobster Tails Recipe
Prep time
Cook time
Total time
The best way to cook Lobster Tails- quick broiled with a hint of butter and paprika!
Recipe type: Main Dish
Cuisine: American
Serves: 2 lobster tails
  • 2 Lobster tails
  • 1½ tbsp butter, divided
  • celtic sea salt
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1.2 tsp white pepper
  1. Preheat broiler to high.
  2. Set lobster tails on a baking sheet or in an oven safe dish.
  3. 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 and remove any grit if needed.
  4. Carefully pull shell down, so meat looks like it is sitting on top of shell and open.
  5. Mix spices in a small bowl.
  6. Sprinkle with spices.
  7. Add small pats of butter along the lobster tail.
  8. Place in oven on an upper middle rack.
  9. Let cook until meat is opaque and white, about 8-10 minutes.
  10. Remove and serve immediately with drawn butter.


This is the easiest way to make lobster tails - only 10 minutes to a decadent dinner!

31 thoughts on “10 Minute Perfect Broiled Lobster Tails Recipe”

  1. This was my first time cooking lobster tails and I used this recipe. They came out perfect! Can’t wait to make them again. Thank you.

  2. I tried this recipe and loved the results. I have also boiled lobster tails ( not live) and they turned out bland and flavorless plus I didn’t like the texture. With this recipe I was able to control the flavor ( a little or a lot) per tail. This is definitely my method of cooking lobster tails from here on. Thank you.

  3. I prepared two beautiful tails following your recipe for last night Valentine’s dinner. They were sooooo good he asked me to marry him! LOL now back to reality, I have tried several ways of preparing lobster, and I have to admit these were delicious. One bite and it was a wrap we loved it.

  4. What about the size? In grocery stores,they are normally 3-4-5 oz. that’s in SWFL, where I can easily get bigger ones,so what’s the recommended times for different sizes,you think?

    1. Cindy – I’m in Denver where we get very small fish. I’d check at 10 minutes, and increase cooktime by checking every 3 minutes or so thereafter if it is still a ways from being opaque.

  5. Most ovens have a broiler option. When that option is used the method involves placing the meat/seafood either on the highest or 2nd highest rack — never in the middle. The idea is to have the lobster 6 inches or so from the heat source. That’s called “broiling”.

  6. With kudos to the sailer, I agree with him about boiling them first. So, they are also divine broiled without boiling as this recipe instructs. I made it with the paprika and butter tabs, doused them with Meyer Lemon…. OMG.

    Thanks. Simply perfect.

  7. Lobster tails were on sale at the grocer last week, so I had to indulge. I stumbled across this quick & easy recipe, as despite the sale price, I didn’t want to ruin them. This recipe was so quick & easy. I swapped the paprika with Old Bay, because that was my preference. The tails were perfect! I called a girlfriend & told her about the seafood sale & passed on the recipe. She called me gushing over how yummy hers turned out! Thanks for the easy break down!

    1. I am so happy to hear that Leslie! It is seriously the most simple, easy, and delicious way to make lobster – I was always afraid of making it because I’ve had some terrible home-made lobster tails in the past. I am really touched you sent my recipe to your friend! Thanks so much!!!

  8. It’s a good recipe, but I’m a sailor and went to school there and kinda know lobster. Lobster is not cooked. Live lobster is boiled for five minutes (or less). Once they get to room temp, tails and commercial things only need a bit of browning heat; not ever cooking heat, because the grill temp is good enough. A lobster should never be chewey. A typical creamy inside with a crispy outside is good.

    Don’t wreck the food because of an insistence on following blogs.

    1. Thank you John E.! Even though I pulled these at a little past the half-way point cause they were obviously getting too done already, they were indeed rubbery! So I’m bewildered reading all these glowing reviews and wondering where I went wrong. I’ve only cooked lobster at home a couple times in my life -and those were few and far between- so I followed whatever info was found at the time- but they were always great. No rubber! I can only surmise that it’s the cooking time that is to blame and we need to check progress after 3-5 minutes, and just keep a close eye on them from there. Just to clarify, my rack was set one up from middle, not the highest level, so I doubt that proximity to the heat source was an issue. But lobster should not be chewy… 🙂

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