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Broiled Lobster Tails
January 28, 2007

This was a wonderful way to cook lobster tails. I used to always boil them, but they would curl all up and didn't taste as good. With broiling them, you have more control over cooking them so they don't get over or under cooked and they stay flat. Next time though, I need to season them more. Thanks for a great method of cooking lobster tails! Also, I wanted to add that if the top of the shell is already cut open, it's best to cook the lobster in the shell instead of pulling it out because the shell helps protect it from burning or drying out. Also, like another reviewer, I only used about half of the butter on them before cooking and saved the rest for dipping. Be careful when opening the oven door because the butter smokes up really bad and it will burn your eyes. I like the idea other reviewers had about using old bay seasoning instead of paprika because I think it would give it an even better flavor that way. I'll try that next time.

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