Lobster Tail Recipe

Baked lobster tails on a white platter with lemon and parsley.

4.67 from 9 votes

Perfect, juicy lobster tails in minutes - baked at 425°F or broiled at 500°F. Follow the size chart and remove from the oven at 145°F for tender, restaurant-quality results.

Prep Time10

Cook Time10

Total Time20

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $25

Equipment

1 baking sheet
1 kitchen shears
basting brush
mixing bowl

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.

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