Broiled Lobster Tails

What's not to love about these broiled lobster tails? The preparation is super simple, but they taste (and look) absolutely amazing.

How to Broil Lobster Tails

You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

Broiled Lobster Tails Ingredients

These are the four simple ingredients you'll need for this top-rated broiled lobster tail recipe:

· Lobster tails: You'll need two whole lobster tails.
· Butter: A stick of melted butter is essential for this rich lobster recipe.
· Seasonings: These lobster tails are simply seasoned with salt, pepper, and paprika.
· Lemon: A fresh lemon, cut into wedges, adds welcome brightness.

How to Make Broiled Lobster Tails

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make these lobster tails at home:

1. Cut the tops of the lobster tails lengthwise and pull apart the shells.
2. Coat the meat with butter and season with the salt, pepper, and paprika.
3. Broil the lobster until lightly browned and serve with lemon wedges.

Tip: Keep an eye on the lobster tails while they're in the oven so they don't burn.

What to Serve With Broiled Lobster Tails

Explore our collection of our Best Side Dishes for Lobster for mouthwatering serving inspiration. Here are a few of the recipes you'll find:

· Quick Cheddar Garlic Biscuits
· Broccoli with Lemon Butter Sauce
· Mushroom Risotto

Allrecipes Community Tip and Praise

"Had never cooked lobster before and this was a really great way to cook it," according to censerd. "Lots of flavor and very tender!"

"Once you've prepped your lobster tails, place two to three fingers into the underside of the shell in order to lift the meat into the top of the shell," suggests WannabeChefBrandon. "This allows you to season and butter the meat as well as enhancing the visual when plated."

"Try using Old Bay seasoning instead of paprika," says wendy1971. "Otherwise perfect. Will never steam another lobster."

Editorial contributions by Corey Williams