Broiled Lobster Tails with Garlic Dill Butter
These broiled lobster tails are basted with a rich garlic and dill butter sauce, delivering tender, succulent meat with herbaceous depth in just 15 minutes—a refined yet simple dish for special occasions.
Total
20 minServings
2Ingredients
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10 Ingredients
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Instructions
- 1
Using kitchen shears, cut the top of the lobster shell straight down the back, stopping at the tail.
- 2
Carefully separate the shell and use your fingers to loosen the meat from the shell. Lift the meat up and place it on top of the shell.
- 3
If you see a dark digestive tract running down the center of the meat, remove it.
- 4
Place the prepared lobster tails on a foil-lined baking sheet. Season generously with kosher salt, black pepper, and a sprinkle of paprika for color.
- 5
Place the lobster under the broiler and cook for 8-10 minutes.
- 6
While the lobster broils, melt the unsalted butter in a small saucepan over medium-low heat.
- 7
Grate the garlic cloves directly into the melted butter. Add a pinch of red pepper flakes, and season with kosher salt and black pepper.
- 8
Periodically baste the lobster tails with the garlic butter as they cook under the broiler.
- 9
Once the butter is fragrant, turn off the heat and stir in the chopped fresh dill.
- 10
When the lobster is opaque and cooked through, remove it from the oven. Brush generously with the remaining garlic dill butter.
- 11
Transfer the lobster tails to a serving plate, pour over any extra sauce from the pan, and garnish with chopped fresh chives.
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Tips & Notes
Pro tips
- Butterfly the lobster tails lengthwise before broiling to expose maximum meat surface for heat penetration and butter absorption.
- Position the rack 4–5 inches from the broiler element; too close and the shell chars before meat cooks through.
- Baste the tails with garlic dill butter halfway through broiling and again in the final minute for glossy, flavorful meat.
- Watch for the meat to turn opaque and white; overcooking makes lobster rubbery. Err on the side of slightly underdone—carryover heat continues cooking.
Substitutions
- Unsalted butter → salted butter (reduce added salt to taste)
- Fresh dill → fresh tarragon or chives (1 tbsp, same quantity)
- Red pepper flakes → cayenne pepper (⅛ tsp, less intense)
Storage & make-ahead
Serve immediately after broiling for best texture. Leftover cooked lobster meat keeps refrigerated up to 2 days; reheat gently in a 300°F oven for 5 minutes with extra butter.
Equipment
broiler · kitchen shears or sharp knife (for butterflying) · baking sheet or broiler pan
Common Questions
How do you know when broiled lobster tails are done?
Lobster meat is opaque and white, never translucent. For 10–12 oz tails, broil 10–12 minutes depending on broiler intensity. Meat should separate easily from the shell.
Should you thaw frozen lobster tails before broiling?
Thaw them overnight in the refrigerator for even cooking. If cooking from frozen, add 3–5 extra minutes and monitor closely to avoid overcooking the exterior.
Can you make the garlic dill butter ahead?
Yes. Prepare the butter mixture up to 2 days ahead; store in an airtight container in the refrigerator. Let it soften slightly before brushing onto tails.
What's the best way to butterfly lobster tails?
Using kitchen shears or a sharp knife, cut the top shell lengthwise down the center without cutting all the way through the meat. Gently spread the shell to expose the meat for even cooking and butter absorption.
Can you substitute dill with another herb?
Yes. Tarragon, chives, or parsley work well; use the same quantity. Avoid dried herbs—use fresh for the best flavor in this simple dish.
