Broiled Lobster Tails

Broiled Lobster Tails

1 Review
From:, November 2019

This easy holiday appetizer calls for lobster tails, the meatiest part of the lobster, which you can buy fresh or frozen. We've also included three easy and delicious compound butters to choose from to pair with the lobster meat: this recipe makes classic lobster thermidor butter, with the rich mix of Parmesan cheese, herbs and brandy; see Tips (below) to swap in an earthy porcini mushroom butter or a bright fennel and lemon butter.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 8 lobster tails (7 ounces each), thawed if frozen
  • 6 tablespoons unsalted butter, softened
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons finely chopped shallot
  • 1 tablespoon finely chopped fresh tarragon
  • 1 tablespoon brandy or cognac
  • 1 teaspoon grated garlic
  • 1 teaspoon Dijon mustard


  • Prep

  • Ready In

  1. Place rack in top third of oven. Preheat broiler to low. Line a rimmed baking sheet with foil. Using kitchen shears, cut along the length of each lobster tail shell; do not cut through wide end of tail. Using a knife, make a shallow cut in the meat, leaving the fan intact. Remove the vein running through the tail. (If needed, rinse the lobster tails under cold running water. Drain and pat dry with paper towels.) Using your fingers, loosen the meat from the shells, but do not remove. Place the tails on the prepared baking sheet.
  2. Combine butter, Parmesan, shallot, tarragon, brandy (or cognac), garlic and mustard in a small bowl. Mash with a fork until well combined and the brandy (or cognac) is absorbed into the mixture. (Or see Variations, below). Divide the butter mixture equally among the lobster tails, spreading it evenly over the lobster meat.
  3. Broil the tails until the lobster meat is plump, opaque and pulling away from the sides of the shells, 6 to 8 minutes. Transfer the tails to a serving platter. Spoon any melted butter from the baking sheet over the tails.
  • Tips: Compound Butter Variations:
  • To prepare Fennel Butter: Combine ½ cup finely chopped fennel, 6 Tbsp. softened unsalted butter, 1 Tbsp. dry white wine, 2 tsp. grated garlic, 2 tsp. lemon zest, ½ tsp. crushed red pepper and ¼ tsp. salt in a small bowl. Mash with a fork until well combined and the wine is absorbed into the mixture.
  • To prepare Porcini Butter: Grind ¼ oz. dried porcini mushrooms in a spice grinder until a fine powder forms, about 20 seconds. Transfer 1 Tbsp. of the powder to a small bowl (save any remaining porcini powder for another use) and add 6 Tbsp. softened unsalted butter, 2 Tbsp. finely chopped shallots, 2 tsp. dry sherry, 1 tsp. finely chopped fresh rosemary and ¼ tsp. salt. Mash with a fork until well combined and the sherry is absorbed into the mixture.
  • To make ahead: Refrigerate compound butter for up to 1 week or freeze for up to 6 months.

Nutrition information

  • Serving size: 1 lobster tail with about 1 Tbsp. compound butter
  • Per serving: 145 calories; 10 g fat(6 g sat); 0 g fiber; 0 g carbohydrates; 11 g protein; 7 mcg folate; 100 mg cholesterol; 0 g sugars; 0 g added sugars; 303 IU vitamin A; 0 mg vitamin C; 104 mg calcium; 0 mg iron; 321 mg sodium; 132 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 2 fat, 1 lean protein

Reviews 1

November 25, 2019
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By: MeganOS
This broiled lobster is such a great special occasion dish -- I love the different compound butter ideas (those would be great on shrimp, too, for something even easier but no less special).
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