The Best Broiled Lobster Tails are easy and super quick to make- broiled in 10 minutes or less! Serve with melted seasoned-butter, and you have a restaurant-style lobster tail dinner served in your own home for a fraction of the price!
Lobster is literally my favorite food. When I was in elementary school in Wisconsin, my parents took me and my younger brother to a restaurant that had an all-you-could-eat buffet which included broiled lobster tails with melted butter. This must have been the first time I had ever tried lobster. Today, I can't imagine any restaurant having an all-you-can-eat lobster buffet....I would be there almost every night!
I remember this vaguely but have also confirmed this story with my parents. I ate so much lobster that my parents had to make me stop eating lobster. I remember having a huge plate of empty lobster shells on my plate, and still, I was requesting more lobster!
However, I don't eat lobster that often in restaurants because of the high price point. And there is nothing more disappointing than ordering a lobster tail only to discover it is dry and rubbery tasting.
Carey and I did have a favorite place to eat lobster in Fort Worth, Texas, but the restaurant is no longer there. 😒
I have eaten whole lobster before, but not really my favorite way to eat a lobster. For one thing, I am not crazy about the tomalley, the green stuff that comes out of a cooked lobster that some people think is yummy....yuck! And it brings back bad memories of my mom boiling live lobsters!
When I was in elementary school or Junior High, my mom decided she wanted to try to boil live lobsters. She was a tremendous cook and hostess and could cook about anything. I think we lived in Virginia at the time. I remember her putting the live lobsters in the bathtub upstairs until she was ready to cook them.
There were around 4 large lobsters. She boiled the water in a huge pot, and put the lobsters in the pot, and then closed the lid. We could all hear the scratching from inside the pot as the lobsters were boiled alive. My mother was told the lobsters could not feel any pain from the boiling water, but none of us believed that after hearing all of that scratching inside the pot. We were all a little traumatized, especially my mom. She never boiled live lobsters again!
So there you have it. I do like to eat the meat inside the claws of the lobster, but still, it takes some time to get the meat out. I love crab meat, but rarely order crab legs because all of the work involved getting the meat out of the crab legs. I am not fond of working for my food!
Lobster tails are easy to prepare, and if you broil them, they take less than 10 minutes to cook! And best of all, they taste great! They are buttery and sweet, not dry or rubbery. I cooked them the other night for my small family still at home. It was a belated Valentine's dinner. It was snowing outside and the snow was the perfect backdrop for such a special meal.
If I do say so myself, the lobster tails were just as good, or better than any I have ever had in a restaurant. So if you like seafood or lobster, you have to try this recipe! 🍤🦞
See below for the recipes for easy Onion Seasoned Baby Potatoes, and Roasted Carrots and Broccoli with Herb De Provence.
Ingredients:
4-6 whole lobster tails. Decrease the number if preferred.
2/3+ cups of melted butter to brush on lobster, and more butter (1/3 cup per person/lobster) to serve with the cooked lobster.
Salt to taste
1 teaspoon of white pepper or to taste
Paprika, approximately 3 teaspoons
Garnish with lemon wedges, and squeeze on cooked lobster tails.
Recipe:
Tip: I always allow any protein to reach room temperature, or reach close to room temperature, before cooking to ensure even cooking. Otherwise, the outside of the protein may be overdone and the inside raw or undercooked. Upon researching seafood, I found mixed reviews. Most chefs agreed that once thawed, it is safe and recommended to leave seafood out of the refrigerator for 20-30 minutes before cooking.
1. Place the lobster tails on a baking sheet lined with parchment paper. Using sharp kitchen shears, carefully cut the shells of the lobster lengthwise. *See the picture below. Pull the shells apart slightly, being careful not to break the shells. Brush on butter generously, and season the meat with salt, white pepper, and paprika.
It may be difficult to get seasonings on the meat without breaking the shell. Therefore, an easier method would be to add the seasonings to the butter to make for easier distribution of the seasonings. Generously brush on the seasoned butter.
2. Add the leftover seasonings to the melted butter that you serve with the lobster tails. That will add all the flavor you need, so no worries!
3. Broil the lobster tails until the shells are red, and the lobster meat is opaque and slightly brown, 6 to 10 minutes. My lobster tails were medium in size, and I broiled them on high approximately 6-7 inches from the broiler for 10 minutes. Adjust the time depending on the size of your lobster tails. Be careful not to burn or overcook the lobster tails. Keep a close eye on the lobster tails when broiling.
*I always keep the door open when broiling.
The lobsters are done when the shells are red and the meat is opaque and lightly browned.
Yummy!!
You have to dip the lobster into the seasoned butter! There is no better way to eat lobster. Low on carbs! LOL! I usually take the meat out of the shell first before eating. It makes it much easier to eat. A small fork, seafood fork, or pick may be helpful as well. 😁
In the picture below, I served the lobster with onion-seasoned multi-colored potatoes, roasted carrots, and roasted broccoli. Very easy recipes are summarized below.
Onion Seasoned Baby Potatoes:
I basically follow the directions on the Lipton Onion Soup and Dip Mix package. The package calls for 4 medium potatoes cut into large chunks. I used one package of fresh multi-colored baby potatoes. Mix potatoes with 1/3 cup of olive oil and one envelope of Lipton Onion Soup mix. Preheat oven to 450 degrees and cook potatoes in a baking dish for 35- 40 minutes until tender and golden brown.
So pretty and easy and really yummy!
Roasted Carrots and Broccoli with Herbs De Provence...or any herbs!
Spread carrots, broccoli, or other similar veggies on a large baking sheet lined with parchment paper. *Note: I bought these small carrots already prepped and cleaned. Sprinkle with olive oil and spices. I used salt, pepper, garlic, and Herbs De Provence.
2. Bake in a 425 degree preheated oven for 30-40 minutes until brown and tender.
Roasting vegetables adds so much depth of flavor.
Roasting caramelizes the natural sugars in the vegetables. The result is a sweet, nutty, toasty flavor. Roasting is my favorite way to eat my veggies!
For a fabulous ending to this meal, make a Chocolate Brownie Tart. It's soooo delicious, and it's a show stopper! For the recipe click here.
Chocolate Brownie Tart. The first time I tasted it, my reaction was... OMG!!!
I hope you enjoy these special recipes and Bon Appetit!!❤️💕
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