How to Cook Lobster Tail Perfectly

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.

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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 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.

1. Start by thawing your lobster by placing them in a resealable bag and submerging them in cold water. Thawing will take approximately 30 minutes.
2. Remove the lobster from the bag and begin cutting the top of the shell lengthwise with a pair of kitchen shears. This will also create a shallow cut on the top of the lobster meat.
3. To Butterfly lobster tail – Crack open the shell slightly and begin to pull the meat away from the inside of the shell gently being careful not to crush the shell. Leave the end of the meat attached to the tail and flip the meat up over the top of the shell.
4. Remove the dark vein from the center and discard.
5. Place lobster tails on a baking sheet and top with a pat of butter. Fan out the tail fins to help them stand up.
6. If desired, add about 1/2 cup water to the bottom of the baking sheet to create a little steam. This step will help ensure your lobster stay tender.
7. Bake the tails for approximately 1 to 1 1/2 minutes per ounce at 425 degrees. Your lobsters are done with they are firm, white and no longer translucent. The internal temperature will be 145˚F on a meat thermometer or instant read thermometer.
8. Melt the butter in a small bowl.
9. Serve your baked lobster tails with melted butter, lemon juice and lemon wedges, if desired. Sprinkle with chopped fresh parsley before serving.

Most tails at the grocery store weigh about 4 ounces, so a 4 ounce lobster tail will take approximately 10 minutes to cook. Any tail larger than that you’ll have to tack on another minute of cooking time per ounce for best results.

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 prep your lobster, 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.

How to Broil Lobster Tail

If you want to broil your lobster instead of baking the lobster, you can do it just as easily by following these steps:

1. Start by thawing your lobster by placing them in a resealable bag and submerging them in cold water. Thawing will take approximately 30 minutes.
2. Remove the lobster from the bag and begin cutting the top of the shell lengthwise with a pair of kitchen shears.
3. Butterflying lobster tail: Carefully crack open the shell slightly and begin to pull the meat away from the inside of the shell gently being careful not to crush the shell. Leave the end of the meat attached to the tail and flip the meat up over the top of the shell.
4. Remove the dark vein from the center and discard.
5. Place the butterflied lobster tails on a baking sheet and top with a pat of butter.
6. Preheat the broiler.
7. Broil the lobster tails approximately 6-8 inches below the broiler until the lobster meat is opaque and lightly browned….about 5-10 minutes.
8. Serve the lobster with melted butter, lemon wedges and fresh snipped herbs, if desired.

You can tell a lobster tail is cooked through by cutting into the meat at the thickest part of the tail. If the meat is white all the way through, it is fully cooked.

Serve broiled lobster tails with garlic butter sauce or browned butter for a truly special dinner.

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!