With a flavorful butter sauce and ultra quick cooking method, this is my best lobster tail recipe for holidays, celebrations, and date nights at home. It will make you feel like you’re at a fancy restaurant! And while I have many lobster recipes here on Wholesome Yum — including air fryer lobster, grilled lobster, and more below — I still keep coming back to this broiled lobster tail as my go-to method. It’s ready in just 20 minutes, including time to butterfly them, and doesn’t require any special appliances. Make it with me!
Lobster tails are a delicious and luxurious seafood treat that can take any meal to the next level. Broiling lobster tails is one of the most popular preparation methods as it yields tender juicy meat with great caramelized flavor. However, improper broiling temperatures can lead to overcooked, rubbery lobster. So what is the ideal temperature for broiling succulent lobster tails?
In this comprehensive guide, we will cover everything you need to know about broiling lobster tails at the perfect temperature for optimal texture and taste.
Why Temperature Matters When Broiling Lobster
Temperature is crucial when cooking any type of seafood, but especially delicate shellfish like lobster. Lobster meat has a very low fat content and can dry out quickly if exposed to high heat. Additionally, the proteins in lobster coagulate rapidly above 140°F, causing the meat to become tough and chewy.
Broiling uses intense direct radiant heat from above to quickly cook and caramelize the surface of food. While you want high enough heat to achieve browned lobster tails, going overboard can make the precious meat overcooked and rubbery. That’s why monitoring the broiler temperature is key.
Recommended Broiler Temperature for Lobster Tails
The ideal broiler temperature for cooking lobster tails is 500°F (260°C). This high heat will give you gorgeously caramelized, browned lobster tails in a short timeframe while avoiding overcooking the interior meat.
Many standard home oven broilers reach these temperatures when set to the “High” position. However, ovens can vary, so it’s smart to invest in an inexpensive oven thermometer to accurately gauge your broiler’s temperature zone.
If your oven broiler only goes up to 400-450°F (200-230°C), you can still broil lobster tails successfully. Just keep a close eye on them and adjust cooking times accordingly. We’ll cover more oven placement tips shortly.
How to Tell When Lobster Tails Are Done Broiling
Visually checking for doneness and using a food thermometer are two easy ways to avoid over or undercooking broiled lobster tails.
Visual Cues
- The lobster shells will turn bright red when fully cooked.
- The meat will become opaque and white throughout, losing any translucent appearance.
- Avoid cooking the lobster tails so long that the meat looks shrunken or hard.
Target Internal Temperature
Check the thickest part of the lobster meat with an instant-read thermometer. The ideal internal temperature for perfectly cooked lobster is 140°F (60°C).
Once the tender meat reaches this mark, immediately remove the lobster tails from the oven. The hot shells will continue cooking the lobster for a minute or two after removal.
Broiler Rack Positioning
Placing the baking sheet with lobster tails on the right oven rack is imperative for properly broiling at 500°F.
For the hottest and fastest broiling, use the upper rack position closest to the heating element. This intensifies the direct radiant heat on the food surface.
If your broiler runs extremely hot, the middle rack position can provide more control over cooking. Move the pan closer to or farther from the heat source as needed.
How to Keep Broiled Lobster Moist
Besides monitoring temperature, there are some additional tricks for keeping broiled lobster meat tender and juicy:
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Brush melted butter over the lobster tails when partially cooked and again just before serving. The fat basting helps prevent moisture loss.
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Avoid overcrowding the baking sheet, which causes steaming. Leave space between the lobster tails for even cooking.
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Resist the urge to press down on the lobster meat, which squeezes out the juices.
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Don’t cook frozen lobster tails directly from the freezer. Always thaw in the refrigerator first.
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Once cooked, let the lobster tails rest at room temperature for 5 minutes before serving. The residual heat will finish cooking without risk of overdrying.
Handling Special Oven Cases
If your oven is less powerful or inconsistent, you may need to adapt the standard 500°F broiling method:
For Weaker Oven Broilers: Increase the cooking time to compensate for lower heat intensity. Baste frequently with butter to prevent drying out.
If Oven Runs Hot: Use middle rack position and reduce cooking times. Watch lobster tails carefully to avoid overcooking.
Smaller Toaster Ovens: Due to cramped space, use lowest rack height and keep a close eye on lobster doneness.
Top Tips for Broiling Lobster Tails
Follow these handy tips for broiled lobster tail perfection:
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Always start with fresh or properly thawed lobster tails. Don’t broil frozen.
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Use similar-sized lobster tails for even cooking. Adjust times for larger tails.
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Baste tails with butter halfway through and after broiling.
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Use tongs for turning lobster tails. A fork will puncture the delicate meat.
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Add garlic, lemon juice, or herbs to the melted butter for extra flavor.
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Serve broiled lobster tails immediately while hot and moist.
The Takeaway
Achieving tender, succulent broiled lobster tails requires using the right oven temperature settings. For best results, broil at 500°F on the upper oven rack. Monitor doneness closely and baste in butter to prevent overcooking. Mastering these simple techniques will reward you with irresistibly delicious lobster to impress family and guests.
How To Butterfly Lobster Tail
Here’s how I prepare lobster tails before cooking them — it’s easier than you might think:
- Cut the lobster shell. Using kitchen shears, cut down the center of the top shell, all the way to the tail. You want to cut through the top of the shell, but don’t cut through the bottom.
- Split it open. Using your hands to spread open up the shell, so that it separates away from the meat on the sides. If I find the meat sticking to the shell, I just separate it with my fingers. And if you see a dark line down the center of the tail (this is the intestinal tract), remove it. It’s safe to eat, but doesn’t look (or taste) good.
- Lift the lobster meat over the shell. Gently pull the meat upward, separating it away from the bottom shell. Leave the end attached to the tail fin. Gently push together the empty shell underneath and place the row of meat on top.
- Place onto a lined baking sheet, flesh side up. Now let’s go cook my lobster tail recipe!
How To Cook Lobster Tail
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prepare the oven. Preheat the oven to Broil on the high heat setting (500 degrees F or 260 degrees C). Set the oven rack such that the lobster tails would be 4 to 5 inches away from the broiler. Go ahead and place them on a baking sheet. (I love these pans so much — nothing ever sticks — but I still line them.)
- Coat the lobster in butter sauce. Whisk together the butter (melt it first), crushed garlic, lemon juice, smoked paprika, and cayenne. Brush the tails with the butter mixture. (I use these brushes because they’re easy to wash and don’t shed bristles.) It’s important to coat all the lobster meat, so that it stays nice and juicy — I think this is the best way to cook lobster tail! You’ll use about a tablespoon of butter mixture for each tail. Let it drip down into all the crevices.
- Broil lobster tails. Place the pan under the broiler, until the meat is opaque and slightly browned.
- Garnish and enjoy! I like to serve this lobster tail recipe with lemon wedges and a sprinkle of fresh parsley. You can also serve with melted butter on the side. To make it even more special, sometimes I make lemon butter sauce or just some extra garlic butter (the same one I brush on before cooking) to dip at the end.
- You’ll need very sharp kitchen shears. Especially if your lobster tails are on the larger side, as they tend to have thicker shells. I actually love my multi-purpose kitchen scissors for preparing lobster tails, as they are sharper than half a dozen others I tried, including high-end brands.
- It’s fine if you cut through the lobster meat when cutting the shell. In fact, it cooks a bit more evenly if you do. Just don’t cut through the bottom.
- If you want to prevent curling, pierce a wooden skewer lengthwise through the center of each tail. I skipped this step here, as I don’t find it necessary with this method. If you still want to do it, you can see a visual in my grilled lobster tail post.
- Use a meat thermometer if you can. Lobster gets rubbery when it’s overcooked, and this is the best way to avoid that problem. I use this instant-read thermometer to check for doneness, and recommend an internal temperature of 140 degrees F in the thickest part of the tail. (Some recipes recommend 145 degrees F, but in my opinion it tastes overcooked that way.)
- Is your lobster frozen? I have info on what to do with it in my frozen lobster tails post.
What temperature do you broil lobster tails at?
FAQ
What temperature do you broil lobster tails?
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.
What temperature should lobster tail be cooked at?
You’ll know the lobster tails are perfectly baked when they’re bright red and the meat is opaque, which should take about 12 to 15 minutes in an oven preheated to 400 degrees F. An instant-read thermometer inserted into the center of the meat should read at least 140 to 145 degrees F (60 to 63 degrees C).
Is it better to broil or boil lobster tails?
One of the easiest ways to cook lobster tails is to boil them, this is particularly effective for big tails, as it promotes even cooking. However, I suggest only par-boiling, and finishing cooking using another method such as grilling or baking/broiling for better flavor.
How do you know when a lobster tail is done broiling?
Place lobster tails under the broiler, broil for about 1 minute per ounce. So for a 5 ounce lobster tail, broil for 5 minutes. Lobster is done when meat measures 135-140 degrees with an internal thermometer. Meat will turn from translucent to white.