February 12, 2026 Ellen 0 Comments

Easy Broiled Lobster Tails – the best way to cook lobster tails

Master the art of the perfect seafood dinner with this foolproof Easy Broiled Lobster Tail recipe. If you’ve ever worried about overcooking expensive seafood, this 1-minute-per-ounce method is the ultimate secret to achieving tender, buttery, and succulent lobster meat every single time.

By using the high heat of the broiler, you create a beautiful lightly-charred exterior while locking in the natural sweetness of the lobster. It’s a restaurant-quality meal that takes less than 10 minutes to cook, making it ideal for special occasions, romantic date nights, or a luxurious weekend treat.

Oven Broiled Method for Butterflied Lobster Tails

Why This Method Works:

Precision Timing: The 1 minute per ounce rule eliminates the guesswork, ensuring juicy results without the rubbery texture. The quantity of lobster tails do not matter as long as they are all the same size. If each lobster tail is 4 ounces each, simply broil the whole batch for 4 minutes.
High-Heat Searing: Broiling mimics the intense heat of a professional kitchen, giving you that classic steakhouse finish.
Minimal Prep: With just a few simple ingredients like butter, lemon, and herbs, the natural flavor of the lobster shines.
Impressive Presentation: Learn how to butterfly the tails so they sit elegantly on top of the shells for a stunning “pro” look. See my pictures below!

What’s in this

lobster tails
olive oil
parsley
scallions
lemon
compound butter

Broiled Lobster Tails

Oven Broiled Butterflied Lobster Tails Recipe

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This is hands down the easiest and best way to cook lobster tails. Broiling is quick and keeps all the flavors and textures as it should be. The timing is simple… don’t forget this: broil your lobster tail(s) 1 minute for every ounce your lobster tail weighs. For example, if your lobster tail weighs 6 ounces, broil it for 6 minutes. Top rack, broil setting #2 (medium), and regardless of how many lobster tails you are cooking.

Author: Ellen

Ingredients

Scale

4 lobster tails, 4 ounces each
3 tablespoons olive oil
1 sprig parsley, minced
1 scallion stalk, minced
1 clove garlic, minced
1/2 lemon, juiced
1/4 teaspoon salt
compound butter

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Instructions

Rinse lobster and cut each one with a kitchen shear down the center of the shell, all the way to the base of the tail, but don’t cut the actual tail part. It is ok to cut part of the meat right under the shell, just don’t cut all the way through to the bottom. Remove the intestine vein if there is one.
Turn the lobster over so that the translucent ribs face you. Holding the lobster with both hands, place your thumbs on the top most rib. You should see about 5 ribs running horizontal on each tail. Press down on the rib with your thumbs to crack it. Do this for all 5 ribs and for each lobster tail. This will allow you to pull the lobster meat up and off the shell in the next step.
Turn the lobster over again so that the shell is facing you. Spread the cut shell apart just enough for you to lift the meat up and over the shell. Push the shell back together and carefully arrange the meat over the shell.
Prepare a baking sheet lined with foil. Combine olive oil, parsley, scallion, garlic, lemon juice and salt. Whisk to combine. Arrange the lobster tails on the baking sheet and spoon the olive oil mixture evenly over each lobster tail.
Broil on the top rack of your oven. My 4 ounce lobster tails took 4 minutes. If you have 5 ounce tails, broil for 5. 6 minutes for 6 ounces, etc.
Remove from oven and immediately place a pat of compound butter, about 1 teaspoon on each lobster tail. Serve immediately.