Home Dinners Broiled Lobster Tails

Broiled Lobster Tails

by Jamdown Foodie
Broiled Lobster Tails

Lobsters are one of my favorite things to eat. The freshness and sweetness of the meat is literally like heaven to me. There are different types of lobsters and I prefer clawless spiny Caribbean lobsters. Lobsters are very easy to cook and only take a few minutes under the broiler to be ready for the table. When cooked under the broiler, the meat will slightly brown giving a new layer of flavor. A fresh lobster tail you prepare yourself at home with good and wholesome ingredients does not compare to the big food chain platters that we have grown accustomed to. You will not need a night out for lobsters after trying Broiled Lobster Tails recipe. 

Broiled Lobster Tails

How to cook

If you buy frozen lobster you can defrost the tails overnight in the refrigerator. It’s best if you buy lobster and cook it right away. The meat is fresher and just tastes better. When preparing, break the shells open and remove the digestive tract. Always rinse the shells before seasoning and cooking. This recipe is seasoning simply with fish seasoning, fresh thyme, breadcrumbs, lemon, butter and parsley.  Most people pull the lobster meat from the shells and broil it as it sits on top of the shell. It looks very elegant this way, but it’s not as flavorful and it gets tough easily. Leaving the meat in the shell makes for a juicier finished product. Try this recipe and leave me a comment about it below. 

For Broiled Lobster Tails,  you will need:


  • Sharp knife or kitchen shears
  • Cutting board
  • Baking tray
Broiled Lobster Tails
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 4 lobster tails
  • 10 sprigs fresh thyme (stripped from the stem)
  • Fresh Italian parsley (chopped)
  • @maggijm Fish season-up 
  • 1 tsp cracked pepper
  • 3 tbsp  cup cold butter (cubed)
  • Juice from 1/2 a lemon
  • ½ cup seasoned Panko breadcrumbs
  • 2 tbsp olive oil


  1. Use shears or a sharp knife to split lobster shells open on the underside. This is the softer side of the shell.  
  2. Turn the tails over and use the shears or knife to crack the hard shell open. This opens up the tails so you can fill it with seasonings. Pull out the digestive tract and discard it. Rinse lobster tails under running water. 
  3. Lay the tails on a baking tray, soft side up. Pat dry with paper towels.  
  4. Squeeze lemon juice on the inside of tails. You may use a citrus squeezer or you may use your hands. A citrus squeezer will catch the lemon seeds. 
  5. Liberally sprinkle fish seasonings and cracked pepper on the inside of the tails. 
  6. Top each tail with fresh thyme and parsley leaves. 
  7. Add 2-3 cubes of butter down the center of each of the lobster tails. 
  8. Top each tail liberally with Panko breadcrumbs. Be sure to completely cover the meat with the breadcrumbs. 
  9. Finish up with more fresh lemon juice to the top of the bread crumbs and a light drizzle of good olive oil. 
  10. Place tails under your oven’s broiler on low heat for 15 mins. The tops of the tails will slightly turn golden brown.  Pay close attention as anything under the broiler easily burns. 
  11. While cooking, the shells will slightly curve and close. Use a knife to open the tails a bit before plating. They will sit better on the plate and the meat can be pulled from the shell easily. I show you how to do this in the video tutorial. 

Music Credit: Dancing in the Moonlight by Jeff Kale

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