The most reliable, flavorful way to cook lobster tails at home is to butterfly them and broil with a garlic‑butter sauce until just opaque and tender.

Why broiling is “best” for most people

  • High heat gives sweet, lightly browned meat and rich flavor.
  • Quick cooking (about 1 minute per ounce) helps prevent rubbery, overcooked lobster.
  • You can see the meat as it cooks, so it’s easy to stop at the perfect doneness.
  • Works with common kitchen tools (sheet pan, oven broiler, small bowl for butter).

Boiling or steaming are a bit more forgiving but give a milder flavor; grilling is amazing but easier to overcook.

Step‑by‑step: Broiled garlic‑butter lobster tails

This is adapted from several popular recipes that all use the same basic method.

1. Prep the tails (butterfly)

  1. If frozen, thaw tails in the fridge overnight or under cold running water until flexible.
  1. Pat dry. Place each tail shell‑side down on a cutting board.
  1. With kitchen shears, cut down the top of the shell lengthwise to the tail fin, without cutting all the way through the bottom shell.
  1. Gently loosen the meat from the shell with your fingers, then lift it out and rest it on top of the shell, still attached at the tail end (“butterflying”).
  1. Lightly season the meat with salt and pepper.

This “restaurant style” presentation lets heat hit the meat directly so it browns and stays juicy.

2. Make a simple garlic‑herb butter

In a small bowl, mix:

  • Melted butter
  • Minced or pressed garlic
  • Paprika (for color and light smokiness)
  • A pinch of dried thyme or rosemary, plus parsley if you like
  • Lemon juice, plus salt and pepper to taste

Brush this generously over the exposed lobster meat.

3. Broil quickly

  1. Set an oven rack in the upper third, so the lobster is about 6–10 inches from the broiler element.
  1. Preheat the oven to broil (or 500°F if your broiler has a temp setting).
  1. Place the prepared tails on a foil‑lined baking sheet.
  1. Broil about 1 minute per ounce of lobster tail (for example, 8–10 minutes for 8–10 oz tails) until:
 * The meat is opaque and pinkish‑white.

 * The surface is lightly browned.

 * Internal temperature is about 135–140°F if you check with an instant‑read thermometer.
  1. Do not walk away; check frequently near the end, because lobster overcooks fast.

Serve immediately with extra melted butter and lemon wedges.

Quick mental image: The shells bright red, meat perched on top, just a little browned on the edges, with garlic butter bubbling in the creases.

Other excellent ways (and when to use them)

Different “best way” answers depend on what you care about most.

Boiling: easiest and very forgiving

  • Fill a large pot with well‑salted water and bring to a rolling boil.
  • Add tails, return to boil, then cook roughly 1 minute per ounce (for example, 6–7 minutes for 6–7 oz).
  • Meat is done when pinkish‑white and opaque; shells turn bright red.

Best when:

  • You want meat for pasta, rolls, or salads rather than “showpiece” presentation.
  • You’re nervous about overcooking; water temperature is steady and forgiving.

Steaming: very tender, slightly more flavor than boiling

  • Add about 1 inch of water to a pot, salt it, and bring to a vigorous boil.
  • Put tails on a rack or steamer basket, cover tightly, and steam about 6–8 minutes for 6–7 oz, 8–10 minutes for 8–10 oz.
  • Serve with clarified butter and lemon.

Best when:

  • You want very moist, delicate meat.
  • You have a steamer setup and like a simple, clean flavor.

Baking: gentle and hands‑off

  • Place butterflied tails in a baking dish.
  • Brush with butter, salt, pepper, and paprika; add a splash of water or wine to cover the bottom.
  • Bake at around 400–425°F until meat is firm and pinkish‑white, roughly 1–2 minutes per ounce. Internal temperature 135–140°F.

Best when:

  • You’re cooking several tails at once with sides and want a bit more control than broiling.

Grilling: smoky and summery

  • Preheat grill to high, around 400°F.
  • Split tails or grill butterflied tails meat‑side down 5–6 minutes to get nice grill marks.
  • Flip and cook another 2–4 minutes until meat is opaque and firm.

Best when:

  • You want a smoky, charred flavor and are already firing up a grill.

Quick comparison of methods

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Method Flavor Texture Difficulty Best use
Broil Rich, buttery, lightly browned Very tender if not overcooked Moderate (needs attention) Date‑night or “wow” presentation
Boil Milder, clean seafood taste Juicy, slightly firmer Easy Lobster rolls, pasta, salads
Steam Delicate, slightly sweeter than boiled Very tender and moist Easy When you want pure lobster flavor with butter
Bake Gentle, buttery flavor Tender, less browning Easy–moderate Cooking several tails at once
Grill Smoky, charred edges Can dry out if overdone Moderate–hard (timing sensitive) Summer cookouts, outdoor dinners

Little extra tips for perfect lobster

  • Aim for just‑cooked: pull tails as soon as the meat is opaque and reaches about 135–140°F.
  • Butter and acid (like lemon) bring out sweetness and keep richness in balance.
  • For very large tails (over 10 oz), lean toward baking or steaming a bit longer at gentler heat to avoid tough outer layers.

If you tell me your tail size and equipment (gas oven, air fryer, grill, etc.), I can give you a tailored time/temperature plan so your lobster comes out just how you like it.