5 from 28 votes
Broiled Lobster Tail
Broiled Lobster Tail highlights fresh cold-water lobster tails split and loosened from the shell, then topped with a garlic-parsley butter sauce and broiled until cooked through. The lobster meat cooks quickly under high heat, developing a delicate texture and mild sweetness accompanied by the rich, buttery, and aromatic topping. Lemon wedges serve as a bright contrast. The preparation emphasizes careful handling of the lobster to butterfly the tail properly and remove the digestive tract for a clean presentation.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
servings
Calories:
285 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 2 lobster tails 4 to 8 ounces, cold water
- 4 tablespoons butter salted, divided
- 1 teaspoon garlic minced
- 1 teaspoon parsley chopped, fresh
- 2 lemon wedges
Instructions
- Pre-heat the oven broiler to high heat, and adjust the oven rack 4 inches from the broiler.
- Use kitchen shears to butterfly (see notes for details) and clean lobster tails. Remove the digestive tract and rinse off.
- Place butterflied lobster tail in a baking dish or broiler pan with the shell side down. Set aside.
- In a small microwave safe dish, melt 2 tablespoons butter in microwave by heating for 20-30 seconds. Reserve remaining 2 tablespoons of butter.
- Stir in minced garlic and fresh, finely chopped parsley.
- Carefully spoon butter mixture over lobster meat. Reserve some for after cooking.
- Add 1 tablespoon of reserved butter to the top of each lobster tail.
- Place lobster tail in oven and broil 4-5 inches from heat for around 1 ¼ minutes per ounce (one minute and 15 seconds per ounce). If broiling large tails, broil farther away from the heat source (approximately 6-8 minutes)
- Remove from oven, use a meat thermometer to test doneness (140°F) or check that meat is no longer translucent, but rather white or opaque.
- Remove from baking dish and serve with remaining butter and a squeeze of lemon.
Cup of Yum
Notes
- For tails larger than 9 ounces, move the oven rack to the middle for more even cooking.
- Pink lobster meat merely means the lobster is female and is safe to eat.
- To butterfly the tail: cut along the shell center, remove the digestive tract, loosen meat from the shell carefully, and lift it to rest atop the shell still attached at the base.
- Use a meat thermometer to confirm doneness at 140°F or check for opaque, firm meat.
Nutrition Information
Calories
285
(14%)
Carbohydrates
10g
(3%)
Protein
11g
(22%)
Fat
23g
(35%)
Saturated Fat
14g
(70%)
Cholesterol
141mg
(47%)
Sodium
472mg
(20%)
Potassium
275mg
(6%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
710IU
(14%)
Vitamin C
57.7mg
(64%)
Calcium
88mg
(9%)
Iron
0.8mg
(4%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 285
% Daily Value*
| Calories | 285 | 14% |
| Carbohydrates | 10g | 3% |
| Protein | 11g | 22% |
| Fat | 23g | 35% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 141mg | 47% |
| Sodium | 472mg | 20% |
| Potassium | 275mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 710IU | 14% |
| Vitamin C | 57.7mg | 64% |
| Calcium | 88mg | 9% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.