Ingredients
- 4 lobster tails (5–7 oz each), thawed if frozen
- 4 Tbsp unsalted butter, melted (plus more for poaching if using that method)
- 1 lemon, zested and cut into wedges
- 1–2 cloves garlic, finely grated
- ½ tsp kosher salt, to taste
- ¼ tsp black pepper
- pinch smoked paprika (optional)
- 8–12 large raw shrimp, peeled and deveined (optional)
Equipment
- Sheet pan lined with foil for broiling
- kitchen shears for cutting lobster shells
- basting brush for coating with butter
- small saucepan for beurre monté (poaching butter)
- Instant-read thermometer to check lobster temperature
Method
- Position oven rack 6 inches from broiler; line a sheet pan with foil. Butterfly each lobster tail by cutting the top shell lengthwise and gently lifting the meat to rest on top of the shell.
- Mix melted butter, garlic, lemon zest, salt, pepper, and optional smoked paprika. Brush generously over lobster meat.
- Broil for 6–8 minutes (for 5–7 oz tails), basting once halfway through, until lightly charred and internal temperature reaches 140–145°F (60–63°C).
- Optional: Add shrimp to the pan during the last 3–4 minutes until pink and cooked through.
- Squeeze lemon over cooked lobster, sprinkle parsley or chives, and serve with extra melted butter on the side.
Nutrition
Calories: 330kcalCarbohydrates: 1gProtein: 25gFat: 24gSaturated Fat: 14gCholesterol: 165mgSodium: 560mgPotassium: 250mgVitamin A: 480IUVitamin C: 6mgCalcium: 100mgIron: 1mg
Notes
Butter-poached method: Make beurre monté (whisk butter into a few Tbsp hot water) and hold at 170–180°F; poach lobster 5–7 min until opaque. Air fryer: 380°F for 5–8 min, baste once. Large tails (8–10 oz): add 1–2 min and re-baste. Pair with asparagus, salad, or crusty bread. Internal links: Baked Feta Pasta with Chickpeas, Air Fryer Cottage Cheese Pizza Bowls, and Honey Garlic Shrimp.
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