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A lobster tail recipe that’s juicy every time. Bake at 425˚F or broil at 500˚F. Brush liberally with lemon-garlic butter and pull when the lobster meat is juicy, opaque and succulent.
Easy and elegant, I’m sharing the best way to cook lobster tail for tender, sweet, buttery results. This Baked Lobster Tail recipe is so simple you’ll be serving it up at every holiday and fancy dinner party.
Table of Contents
- Why This Method Works
- How to Buy Lobster Tail
- Ingredients for the Best Lobster Tails
- How to Thaw Lobster Tail & Prep
- How To Cook Lobster Tail
- What is the best way to cook a lobster tail?
- How To Cut Lobster Tail Before Cooking
- Storage & Reheating
- Best Sides To Serve With Lobster
- More Easy Lobster Recipes
- Lobster Tail Recipe
I loved how tasty this is! Thanks for the tips!
– Toni
During any food focused holiday, date night or special occasion, we all want to impress our family with something leaning more towards the swanky side of things with a lobster dinner. So, it was only fitting that I master how to make Lobster Tail at home and you won’t believe how incredibly easy it is to do!
Why This Method Works
We tested lobster tails from 4 to 10 ounces, side-by-side with bake vs. broil methods. High heat firms the proteins quickly without drying out the lobster, while butter and lemon keeps the meat moist and flavorful.
You’ll find exact times by size, oven rack placement, and doneness temperature below so there’s no guesswork.
How to Buy Lobster Tail
Lobster tail is expensive so be sure to buy the best you can for perfect lobster tail. Cold water lobster tail, or Maine lobster tail, can be the most budget-friendly.
Warm water lobster can be from the Caribbean or Australia and often has a higher price tag. It has a sweeter flavor and is most often only available frozen.
Check to make sure your lobster tail hasn’t been soaked with sodium tripolyphosphate which can cause the lobster to taste like ammonia. Also, do not buy lobster tail that has meat that’s discolored. This can indicate poor handling or older meat which will cause your lobster tail to be mealy, mushy and flavorless.
Ingredients for the Best Lobster Tails
- Lobster Tail – You can buy frozen lobster tail or fresh lobster tail and warm-water lobster or Cold-water lobster. Either works for this recipe.
- Butter – Salted butter has more flavor and is our choice for this recipe.
- Seasoning – We season simply with kosher salt and black pepper. You can also use garlic powder, onion powder or smoked paprika, for a smoky flavor, but the flavor of lobster tail is mild so be careful to not overseas.
For the full ingredient list and instructions, see the recipe card below.
How to Thaw Lobster Tail & Prep
- Overnight (best): Place frozen tails in the fridge on a tray 8–12 hours.
- Fast method: Seal in a zip-top bag and submerge in cold water 30-45 minutes, changing the water every 15 minutes.
- Pat lobster tails very dry with paper towels before slicing – dry surfaces equal better browning.
- Tools You’ll’ Need: Have kitchen shears and an instant-read thermometer ready.
How To Cook Lobster Tail
If using frozen lobster tails, you will have an extra step to take before you start the cooking process. Because lobster cooks quickly, we like to use a high heat to create the most succulent lobster meat.
- Prep: Preheat oven to 425°F (for baking) or set broiler to 500°F with rack 4-5 inches from the element (for broiling). Line a baking sheet with foil.
- Butterfly: Using kitchen shears, cut the top shell down the center, stopping before the tail fan. Gently loosen the meat and lift it to sit on top of the shell.
- Season: Pat lobster meat dry with paper towels. Brush tails with melted butter; season with salt, pepper, and optional garlic, lemon, or paprika.
- Cook (Bake): Bake on the middle rack according to size.
- Cook (Broil): Broil 1 minute per ounce, rotating the pan once, until the thickest part reaches 145°F.
- Finish: Spoon over more melted butter, squeeze with lemon, and garnish with herbs. Serve immediately.
Most tails at the grocery store weigh about 4 ounces, so a 4 ounce lobster tail will take approximately 10 minutes to bake. Any tail larger than that you’ll have to tack on another minute of cooking time per ounce for best results.
Time & Temperature Guide
| Tail Size (each) | Time (mins) | Notes |
|---|---|---|
| 4–5 oz | 7–9 | Opaque white, edges lightly browned |
| 6–7 oz | 9–11 | Check early to avoid overcooking |
| 8–10 oz | 10–12 | Thermometer in thickest part |
| 10–12 oz | 12–14 | Remove at 145°F |
| Tail Size (each) | Approx. Time (mins) | Notes |
|---|---|---|
| 4–5 oz | 4–5 | Rotate pan once for even browning |
| 6–7 oz | 6–7 | Watch closely; broilers vary |
| 8–10 oz | 8–10 | Edges should just caramelize |
| 10–12 oz | 10–12 | Remove immediately at 145°F |
Doneness: Meat should be opaque white and just firm with lightly browned edges. Use an instant-read thermometer and remove at 145°F – carryover heat will finish cooking.
What is the best way to cook a lobster tail?
There are a few different ways you can cook a lobster tail but my favorite way is to bake lobster tail in the oven. Baking lobster with a pat of butter on top yields, tender, sweet, moist lobster meat that’s buttery and perfect.
I prefer baking lobster over broiled lobster tail because the lobster meat cooks evenly throughout instead of the top of the meat drying out before the rest of the meat is cooked through.
How To Cut Lobster Tail Before Cooking
Contrary to what many other recipes say, you do have to cut lobster tails before cooking because they will not cook evenly if closed up in the shell. Plus, it makes them much easier to eat when they’re already cut open.
To butterfly your lobster tail, simply cut down the center of the shell with kitchen shears or a sharp knife ending at the start of the tail fin. Kitchen shears are my preferred method for cutting the tails.
Storage & Reheating
- Store: Cooked lobster tail keeps 1-2 days in an airtight container in the fridge.
- Reheat (gentle): Wrap in foil with a pat of butter and warm at 350°F for 5-8 minutes, or steam 2-3 minutes, just until heated through.
- Freeze: Best to avoid freezing cooked tails (texture suffers). If buying ahead, purchase frozen raw lobster tails and thaw as directed.
Best Sides To Serve With Lobster
- Easy Twice Baked Potatoes are a classic that is perfect with lobster.
- Live like a New Englander and have a bowl of Cole Slaw with your lobstah!
- The Very BEST Potatoes au Gratin need no further explanation
- Keep it simple with a classic Wedge Salad
More Easy Lobster Recipes
- THESE Classic Lobster Rolls are nothing short of ahhhhmazing.
- Easy Lobster Arancini is the appetizer from heaven.
- BEST EVER Lobster Bisque and it’s soooo insanely easy to make.
- Summer’s best Lobster Pasta Salad.
- Lobster Corn Chowder is a treat to eat anytime of year.
- Super easy Lobster Mac and Cheese!
And if you’re looking for another option to cook lobster, we love these easy Grilled Lobster Tails!
If you’re looking for even more tasty, easy recipe ideas, be sure to follow us over on Instagram!
Lobster Tail Recipe
Equipment
- 1 baking sheet
- 1 kitchen shears
- basting brush
Ingredients
- 4 lobster tails, 10 oz each, thawed if frozen
- 4 Tablespoons unsalted butter, melted (plus more to serve)
- Kosher salt and freshly ground black pepper, to taste
Optional Flavor Variations
- 2 cloves garlic, finely minced
- 2 teaspoons lemon juice and zest
- Pinch paprika or cayenne
- Lemon wedges, to serve
- Fresh parsley or chives, for garnish
Instructions
- Preheat oven to 425 degrees.
- Carefully, using kitchen shears, cut the top of the lobster shell horizontally from the front to the tail.
- Using your hands, carefully loosen the meat from the shell and lift it up through the top of the shell. Lay the lobster meat on top of the shell and arrange on a baking sheet meat side up.
- Place 1 tablespoon of butter on top of the lobster meat and repeat with the remaining lobster tails.
- Bake the lobsters for approximately 10-12 minutes or until the meat is white, firm, no longer translucent and the thickest part of the tail reaches 145°F.
- Drizzle the lobster tails with melted butter and sprinkle with fresh snipped herbs, if desired. Serve with lemon wedges.
Video
Notes
- Doneness: Pull at 145°F; meat will be opaque white and just firm, with lightly browned edges.
- Avoid overcooking: Start checking 1–2 minutes early—carryover heat finishes the job.
- Thawing: Overnight in the fridge, or cold-water bath 30–45 minutes (bagged), changing water as needed.
- Reheat gently: 350°F for 5–8 minutes wrapped with a dab of butter, or steam 2–3 minutes.
- Variations: Swap in herb butter, add garlic + lemon, or finish with smoked paprika.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
See the size chart above: 7-14 minutes at 425°F depending on size.
Lobster should register 145°F in the thickest part of the tail for juicy, tender meat.
Quality frozen tails are great and often more affordable. Thaw properly for the best texture.
Lobster tail can curl if undercut or overcooked. Butterfly correctly and cook just to 145°F.
Yes: 380°F for 6-9 minutes depending on size; finish with butter and lemon.
If present, pull it out gently when lifting the meat, quick and easy during the butterfly step.
Thank You Kellie !!!!
You’re welcome!
I was looking at this recipe when I got sucked down a rabbit hole and started clicking on sooooo many of your recipes above!! You have so many delicious, tempting recipes that I can’t wait to try…I must have printed 20 of them! This lobster tail recipe looks amazing and I would love to try if I can find lobster tails at a reasonable price. Thank you for sharing!!
You’re welcome! I’m happy you found more recipes to try and have a great New Year!
We get the 24 to 28 ounce tails from Maine Lobster Now, how long to bake them???
Hi! You’ll need to bake for a bit longer, I would add 5 more minutes to the cook time and then assess from there.
I had such a hard time trying to separate the shelves two of them completely fell apart. I had to piece them back together on the lobster. The lobster did not poo up over the shelves like in your picture. If anything they were shriveled I don’t know if they’re overcooked the thermometer said 130. I took them out And I had a really hard time getting the skin away for the meat away from the shells which I expected to have a little bit of a struggle, but I mean, I had a hard time I even cut my hand from the shell trying to get it apart. I cleaned them Could barely find the digestive track that I needed to clean out. I have really bad experience doing this and I doubt I will do it again. It took me three months to save up for these lobsters, cause I’m on a fixed income, but I wanted you to do something special for my grandkids for Christmas. I don’t know maybe it was because they were frozen not fresh. I just I doubt I’ll ever do this again and I only use two cloves of garlic that I minced and ended up waking my daughter and her husband out of sleep because the entire house smells like garlic. I didn’t understand that but I’m sure your recipe is good. I don’t know what I did wrong. It tasted good. I just don’t know what I did wrong. They didn’t prove they shriveled and I just don’t know.
I’m so sorry this recipe didn’t work out for you, Cathi. I have made them with both fresh and frozen lobster tails so I’m not sure what happened with your lobsters to make it so difficult. Wishing you a happy, healthy New Year!
What temp do you bake them at
425˚F
These pictures are making my mouth water! I can’t wait to make this!
Ha ha! Thanks!!!
I loved how tasty this is! Thanks for the tips!
You are so welcome!
I’m excited to make one of my favorite special meals at home now!! Thanks for sharing the recipe + video too!
It’s our favorite special day meal, too! And so easy!
Thanks for the brilliant tutorial!!
Thank you!
So beautiful! Thanks for the easy step by step instructions and tips!
Thanks so much!