Lobster Tail Recipe — Lemon Butter Oven or Poached

A simple, restaurant-level lobster dinner with bright lemon butter in ~20 minutes, easy, reliable, and weeknight-friendly.

Buttery, tender lobster with golden edges and a clean citrus finish, no guesswork, just perfect every time.

Why You’ll Love It

• Fast and simple: A simple lobster recipe that’s oven-ready in minutes; broils to juicy perfection in 6–8 minutes.
• Two foolproof methods: Choose Easy Lobster Tail Recipe Oven (crispy tops) or Butter Poached Lobster Tail (silky and luxe).
• Big flavor, light effort: Bright lobster dinner with lemon and garlic butter that tastes like date-night, not meal prep.
• Flexible protein add-ins: Want surf-and-surf? See How To Cook Lobster And Shrimp notes below.
• Beginner-proof doneness: Visual cues + internal temp range (140–145°F) remove the stress.

Ingredients — notes only

Lobster & Aromatics

• Lobster tails (5–7 oz each): cold-water tails cook up sweeter; thaw fully if frozen.
• Lemon: zest + wedges for serving (fresh acidity keeps the butter bright).
• Garlic: 1–2 cloves, finely grated for even flavor.
• Parsley or chives: clean herbal finish.

Lemon-Garlic Butter

• Unsalted butter: for basting (oven) or beurre monté (butter-poach).
• Salt + pepper: season lightly; lobster is naturally sweet.
• Smoked paprika (optional): a touch on top for color when broiling.

Optional shrimp add-in (for “How To Cook Lobster And Shrimp”)

• Large raw shrimp, peeled/deveined: toss in lemon-garlic butter and cook in the last 3–4 minutes (oven/air fryer) or 2–3 minutes (poach).

Step-By-Step (oven, butter-poached, air fryer)

1. Thaw & prep (5 min): Thaw tails overnight in the fridge. Pat dry. Position oven rack 6 in/15 cm from broiler.
2. Butterfly: With kitchen shears, cut the top shell lengthwise to the tail fan. Gently lift meat and set it on top of the shell (piggy-back).
3. Make lemon-garlic butter: Melt butter; whisk in garlic, lemon zest, pinch salt/pepper.
4. Oven broil (primary): Brush tails with butter. Broil on a foil-lined sheet 6–8 minutes for 5–7 oz tails, basting once; edges lightly char, centers turn opaque. Target 140–145°F in the thickest part.
5. Butter-poached (stovetop, luxe): Make a beurre monté (butter whisked into a few Tbsp hot water) and hold it at 170–180°F—not simmering. Submerge lobster meat (removed from shells) 5–7 minutes until opaque and springy.
6. Air fryer (quick alt): 380°F for 5–8 minutes; baste once; check 140–145°F.
7. Add shrimp if using: Toss shrimp in remaining butter; cook until just pink (see times above).
8. Finish & serve: Spoon butter over; squeeze lemon; sprinkle parsley. Serve immediately.

Doneness cues: Meat turns opaque and white with slight translucence gone; fibers feel springy, not mushy; butter sizzling slows.

Pro Tips

• Prevent curl: Skewer the tail lengthwise before broiling for even cooking.
• Even thaw = even cook: If short on time, thaw sealed tails in cold water 30–45 minutes, changing water once.
• Salt last for poaching: Salt can break butter emulsions; season the meat after poaching.
• Size matters: Larger 8–10 oz tails need 1–2 extra minutes; always confirm temp.
• Butter clarity: For extra-clean flavor, clarify half the butter for brushing; finish with whole-butter for richness.
• Bright finish: Zest + lemon juice at the end keeps flavors high-contrast, never heavy.

Variations

• Lemon Butter Lobster Tail (classic): Add extra zest and a pinch of paprika before broiling.
• Garlic-Parmesan: Sprinkle 1–2 Tbsp freshly grated Parm in the last minute of broil for a savory crust.
• Cajun: Stir ½–1 tsp Cajun seasoning into the butter; finish with lemon.
• Butter Poached Lobster (tail off shell): Poach meat in beurre monté with tarragon; serve over mashed potatoes.
• How To Cook Lobster And Shrimp: Add butter-basted shrimp in the final minutes for a mixed seafood plate.

How to Serve

• Plate with lemon wedges, herby rice or crusty bread, and a green veg (asparagus, broccolini, or a citrusy salad).
• Try next (internal links):
  • Baked Feta Pasta with Chickpeas → https://spoonrecipes.com/baked-feta-pasta-with-chickpeas/
  • Air Fryer Cottage Cheese Pizza Bowls → https://spoonrecipes.com/air-fryer-cottage-cheese-pizza-bowls/
  • Honey Garlic Shrimp → https://spoonrecipes.com/honey-garlic-shrimp/

Make Ahead & Storage

• Prep ahead: Butterfly and mix butter up to 24 hours ahead; refrigerate.
• Cook ahead: Best fresh. If needed, undercook by ~1 minute, then rewarm gently in butter on low for 1–2 minutes.
• Fridge: 1–2 days in an airtight container.
• Freeze: Not ideal once cooked (texture softens).
• Reheat: Low heat in a covered skillet with 1–2 Tbsp water + butter until just warmed; avoid microwaving.

FAQs

How do I know when lobster tail is done?
Look for opaque white meat, firm-springy texture, and 140–145°F internal temp with an instant-read thermometer.

Broil vs bake—what’s better?
Broil gives faster cook time and caramelized spots; bake is gentler but slower. For weeknights, broil wins.

Can I use large 10–12 oz tails?
Yes—add 2–4 minutes and monitor temperature closely; baste twice.

Dairy-free option?
Use good olive oil or clarified ghee (if tolerated). Flavor with lemon, garlic, and herbs.

Can I poach in butter with the shell on?
Remove the meat first for even cooking and easier serving; shell can flavor stocks later.

Simple Nutrition (estimate, per 1 tail with 2 Tbsp butter)

Calories: ~330 | Protein: ~25 g | Carbs: ~1 g | Fat: ~24 g | Sodium: ~560 mg
Nutrition is an estimate; adjust for tail size and butter amount.