If you grew up playing The Sims like I did, then you know exactly what lobster thermidor is. Or at least, you know what it is in the context of the popular RPG (role playing game): Its the final meal your simulated character learns after studying the culinary arts over the course of a few days. As in real life, in The Sims, the more you cook and the more cookbooks you read, the more recipes you learn, and the faster your simulated character can graduate from salad to spaghetti to tri-tip steak, then finally to lobster thermidor.
So how does this relate to perfectly cooked lobster? Lobster thermidor is, for one, a dish I’d like to eat every single day. It also calls for lobster tail meat, which must be cooked properly in order to enjoy the succulent, sweet flavor of lobster and maintain its juicy texture, wihtout chewiness. If you bear with me for a few more minutes while I spread the love for lobster thermidor, I’ll then get into how to thaw frozen lobster tails (which are much more accessible if you don’t live in Maine and want to indulge in the crustacean year-round) and how to cook lobster tails.
In order to satisfy my curiosity and save you time and money, I tested four of the best ways to cook lobster tails, including steamed, broiled, boiled, and grilled. But first, back to lobster thermidor. From Our Shop
Lobster tails are a delicious and luxurious seafood treat that can seem intimidating for home cooks to make However, broiling lobster tails is actually a quick and easy cooking method that results in tender, juicy, and flavorful lobster in under 15 minutes With just a few simple tips on ingredients, prep, temperature, cook time, and serving, even novice cooks can master broiled lobster tails.
Shopping for Lobster Tails
The first step is picking out the best lobster tails at the market. Look for tails labeled as “hard shell” rather than “soft shell”, since soft shells can overcook more easily. Inspect the raw tails for any cracks in the shell, which may cause moisture loss during cooking. Bigger tails are generally easier to work with, so choose large tails in the 8 to 12 oz range if you can find them. Fresh raw tails that feel firm and heavy are ideal. Of course, previously frozen and thawed uncooked tails work beautifully as well.
When buying frozen tails give yourself time to thaw them properly in the fridge overnight. Avoid rushing the thaw by putting frozen tails in the microwave as this can toughen the delicate meat.
Prepping Raw Lobster Tails
Once you have your raw lobster tails, whether fresh or thawed frozen, prep them for broiling by utilizing these tips:
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Use kitchen shears or sharp scissors to cut lengthwise along the top side of the shell. Make the cut starting near the wider end of the tail and stop before the flipper end.
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Carefully spread the shell apart to expose the meat while still leaving it attached at the flipper end.
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Loosen the meat gently from the sides of the shell. Lift the meat up and over to lay it on top of the shell rather than packed inside.
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Drizzle approximately 1 tbsp melted butter over the exposed meat. Using your fingers or a brush, coat the meat thoroughly with butter.
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Sprinkle lightly with salt, white pepper, garlic powder, paprika, lemon juice, and any other seasonings you desire.
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For presentation, I love sprinkling paprika directly on the lobster meat before broiling. It adds a lovely color while enhancing flavor.
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Arrange the prepared tails meat-side-up on a foil lined baking sheet. Keep the tails evenly spaced.
Proper prep is crucial for plump, juicy, and flavorful broiled lobster tails!
Setting up the Broiler
To ensure proper cooking, we’ll need to configure the oven broiler correctly before adding the lobster tails:
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Turn your oven broiler to high heat. Most ovens reach a broil temperature around 500°F at the highest setting.
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Place the oven rack about 6 inches from the top heating element. This close proximity exposes the lobster tails to direct high heat.
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Allow the broiler to fully preheat for 5-10 minutes before placing the lobster tails inside. Proper preheating helps sear and brown the exterior while locking in moisture.
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If your broiler runs hot, consider leaving the oven door slightly ajar during preheating and cooking. This prevents burning.
Broiling To Perfection
With properly prepped tails and a ripping hot broiler, we’re ready to cook! Follow these tips for broiled lobster tail perfection:
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Carefully place the baking sheet with lobster tails directly under the broiler on the center rack.
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Set your timer! Broil for 5-6 minutes for 4-5 oz tails, 6-7 minutes for 6-8 oz tails, and 7-8 minutes for 8-12 oz jumbo tails.
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Use tongs to flip and rotate tails halfway through cooking if they aren’t browning evenly.
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If the meat isn’t browning sufficiently, quickly brush with a bit more melted butter before returning to broil.
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Check for doneness by inserting an instant read thermometer into the thickest part of the tail. Ideal temperature is 135°F for slightly undercooked and 140°F for fully cooked.
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Visually check that lobster shells are bright red and white and meat is opaque. No more grey, translucent areas should remain.
Serving Broiled Lobster Tails
Your tender, juicy broiled lobster awaits! Here are some stellar serving suggestions:
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Drizzle any butter collected in the baking sheet over the lobster tails for added richness.
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Serve immediately while hot, accompanied by lemon wedges, clarified butter, or aioli for dipping.
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Pair with classic sides like drawn butter, baked potatoes, asparagus, or a fresh salad.
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For a restaurant-worthy presentation, serve over creamy risotto or linguine tossed with a lemon, butter, white wine sauce.
Your broiled lobster tails are ready to impress your lucky guests! Just be prepared for requests for this recipe. Enjoy!
Troubleshooting Broiled Lobster Tails
Follow these tips to avoid any pitfalls when broiling lobster tails:
Tough, Chewy Texture
- The tails were overcooked past 140°F internal temperature. Remember to remove tails as soon as they reach 135-140°F for tender results.
Lack of Flavor
- Not enough butter and seasonings were worked under shell and onto meat before broiling. Generously coat the lobster meat right after cracking the shell.
Uneven Cooking
- The tails weren’t rotated midway through broiling. Use tongs to flip tails so both sides brown evenly.
Burnt Tails
- The broiler was too close to the heating element. For high heat broiling, always leave at least 6 inches between the broiler and lobster tails.
Cold Lobster Center
- Tails were too thick for allotted broiling time. Up to 12 oz tails may take the full 7-8 minutes. Check internal temp.
More Lobster Tail Tips and Tricks
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Choose sustainable wild caught America lobster tails when possible for impressive sweet flavor.
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Make sure thawed frozen tails are fully thawed before attempting to cut through shells to prep for broiling.
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If reheating leftover broiled lobster tails, use short cook times and low heat, monitor closely, and add butter to prevent overcooking.
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Stuff lobster shells with a seafood filling, coat with breadcrumbs, and broil briefly until golden brown for easy stuffed lobster tails.
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Using a vegetable peeler, remove the red outer shell layer after cooking for easy shell-free lobster tail pieces on salads or pasta.
With proper ingredients, preparation, cooking technique, and serving style, broiled lobster tails make for an elegant presentation sure to be a hit at your dinner table. Master this simple seafood dish and you may never have to dine at a restaurant again!
So grab some lobster tails at the market, fire up that broiler, and get ready to impress. Enjoy!
Broiled, Top Shell Split
So, according to the internet, the most popular lobster tail recipe uses the broiler. Which makes a lot of sense: The high-heat broiler rocks when it comes to fresh seafood (which is why I didnt even bother to test an oven-baked version). Broiled lobster tails get caramelized on the outside and fully cooked through on the inside in a matter of minutes. I left mine in the oven for just 5 minutes (I find that its perfectly done at 5, but you may prefer yours more well done and could cook it for as long as 10 minutes).
The real trick here is how you choose to prepare the lobster tail. Ive noticed a couple ways that people like to do it. The first is how youre likely to see it in chain restaurants like Red Lobster: the top of the shell split, lobster meat bulging out. To achieve this, take a pair of kitchen shears and cut through the middle of the top shell from the fleshy end of the lobster to the tail. Then, using your fingers, gently split the shell apart to reveal the meat in the center. Brush with melted butter and season with salt and pepper before broiling (at high, or at about 550°F if your broiler specifies) for 5 minutes. This method for cooking lobster tails scores points for appearances, but like seafood chain restaurants, it’s not the best option if what you’re after are flavor and texture.
Verdict: Good. Surprisingly, the flavor was similar to that of the steamed lobster tail, maybe a little more muddied. Overall, I did feel that the steamed lobster had better texture and flavor, which makes me want to compare the preparations: The broiling method is just as easy and just as fast (helpful for those, like myself, who dont own a steamer pot). The only benefit I see, then, of broiling is the presentation—it certainly looks nice.
How to Cook Lobster Tail
- Lobster tails (about 4 to 5 ounces each)
- Melted butter
- Flaky sea salt
- Freshly ground black pepper
- Lemon wedges, for serving
Steaming lobster tails was by far the simplest method, but only because my mother (whose house I was staying at this weekend) had a fancy steamer pot. I boiled the water, topped it with the steam basket, placed one lobster tail in the center, and covered. Many steamed lobster tail recipes online called for a cook time of 8 minutes, some even as long as 10 (!), but I noticed that the shell got red and the flesh became opaque at just 4 minutes—so I took the sucker out and ran it under cold tap water to stop the cooking process. Overcooking lobster tails will result in tough, chewy meat, so be sure to keep a close eye on the tails as they cook. As soon as the shell transforms into that classic fire truck red hue and the meat is opaque, pull it from the water and don’t look back.
Verdict: This lobster tail, basted with melted butter, lemon juice, flaky sea salt, and a crack of black pepper, tasted super soft and sweet. I was surprised at how much I enjoyed it. When you need unadulterated lobster meat for something like, say, a lobster roll, then I highly recommend the steaming method. (I mean, come on: 4 minutes!)
How to Make The Easiest Broiled Lobster Tails
FAQ
How long do you broil lobster tails?
Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes, keeping an eye on them so they don’t burn. Garnish with lemon wedges to serve.
Is it better to broil or bake lobster tails?
15 minute bake is an overkill. 6 minute broil will give you succulent and juicy lobster tail.
How long does it take to broil a lobster tail?
When broiling, my general rule of thumb is about 1 minute per ounce of individual tail. For example, broil 10-ounce lobster tails for about 10 minutes total, and 5-ounce tails will take about 5 minutes. (It doesn’t matter how many you have, only their individual size.) This really helps if you don’t have a thermometer!
How do you prepare lobster tails?
To prepare lobster tails, gently pry the meat from the shell, keeping it attached at the base of the tail. Lift the meat so it is resting on top of the split shell. Season with salt and pepper and brush garlic butter sauce over the top. Broil for 10 minutes, brushing with the garlic butter halfway through, until cooked through.
What should you do before broiling lobster tails?
Begin by heating the broiler and make sure the oven rack is around 6-8 inches below the broiler. Melt the butter in a small bowl. Then add in the lemon juice, parsley, and garlic. Brush the lobster with the lemon butter and broil.
How do you cook lobster tails with garlic butter?
To cook lobster tails with garlic butter, melt butter and mix in lemon juice, parsley, and garlic. Reserve half for dipping. Sprinkle the lobster tails with salt and pepper, then brush on the garlic butter sauce. Broil the lobster tails for 10 minutes, adding more garlic butter halfway through.
How do you cook lobster tails in the oven?
Set an oven rack about 6 inches from the heat source and preheat the oven’s broiler. Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts of melted butter, paprika, salt, and white pepper.
Do you boil lobster tails?
Lobster is a great source of protein and calcium, with less calories than red meat. I like to broil lobster tails instead of boiling them because a tail that isn’t attached to the body will soak up a lot of water and become slimy. If boiling, I prefer to boil a whole lobster.