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Broiled lobster tails butterflied on a plate with parsley and a lemon wedge next to a wooden bowl of garlic butter dipping sauce

Broiled Lobster Tails with Garlic Butter Sauce

A simple but perfect and flavorful method for how to broil lobster tails and a garlicky, lemony butter dipping sauce to serve. 
Course Main Course
Cuisine American
Keyword broiled, garlic butter, lobster tails, sauce
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4 lobster tails
Calories 204kcal


  • 4 lobster tails about 2 pounds total
  • 6 tablespoon tablespoons butter, divided, see note for Whole30 or dairy-free
  • 1 teaspoon salt to taste
  • 1 teaspoon pepper to taste
  • 2 cloves garlic minced
  • 1 ½ teaspoon fresh lemon juice juiced
  • 1 tablespoon lemon cut into 8 wedges
  • 1 teaspoon fresh chopped parsley for garnish, optional


  • Butterfly the lobster tails: Flip lobster tails upside down. Crack the ribs on the underside of the tail with thumbs. Turn over so brown shell is on top. With kitchen shears, cut down the shell and through the top portion of the meat down to the fin, without cutting through the fin. Slide your finger in between the meat and shell at the opening and loosen meat from shell on both sides, breaking membranes if necessary. Pull meat loose from sides of shell without detaching from the fin. Do this carefully, as the shells can be pretty sharp! Place two lemon wedges underneath meat and place meat back down on top of shell. Repeat for remaining lobster tails. Place on a small baking sheet.
  • Preheat broiler and move your oven rack to about 8-9" below heat source.
  • Cut 4 tablespoons of butter into 8 pats (Reserve remaining 2 tablespoons for garlic butter sauce). Sprinkle lobster tails with salt and pepper, then place 2 pats of butter on the top of the lobster tail meat.
  • Broil, about 6" from heat source, for 5-10 minutes or until white and opaque. Keep an eye on them; peek if necessary. Don't overcook! See note 1. Right when meat turns opaque and firm, remove from boiler and use tongs to transfer to a plate.
  • Meanwhile, heat 2 tablespoons butter in a small saucepan over medium-low heat. Add garlic and sauté until fragrant, about 30 seconds, stirring constantly. Add 1 teaspoon of lemon juice. Pour in drippings and melted butter from the baking sheet and whisk well. Season with a pinch of salt and taste; add more salt or lemon juice to taste. Drizzle over lobster tails and serve with additional garlic butter sauce for dipping. Garnish with fresh chopped parsley if desired.



Note 1:

Smaller or larger lobster tails will take less or more time to cook. Factor in about 5 minutes for a small lobster tail and 10-15 minutes for very large lobster tails. Keep an eye on them as they broil and remove from the oven when the meat turns white and opaque.
Note 2:

For a Whole30 version, use 2 tablespoons ghee instead of butter in the sauce. Dot butterflied lobster tails with two 1/2 tablespoon dollops of ghee before broiling. This works best with a very firm and smooth ghee like 4th & Heart.
For a dairy-free version, use a dairy-free "butter" in place of the butter in both seasoning the lobster tails and in the garlic butter sauce.


Serving: 1lobster tail | Calories: 204kcal | Carbohydrates: 1g | Protein: 11g | Fat: 18g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 1000mg | Potassium: 152mg | Fiber: 1g | Sugar: 1g | Vitamin A: 533IU | Vitamin C: 3mg | Calcium: 65mg | Iron: 1mg