Broiled Lobster Tails with Garlic Herb Butter (Easy Christmas Eve Dinner)

Why you’ll love it

• Steakhouse at home: the classic butterflied presentation looks stunning on a holiday table.
• Ready in minutes: the tails broil in about 8 minutes, so dinner is on the table fast.
• Foolproof doneness: a simple minute-per-ounce rule and a thermometer keep the meat tender, never rubbery.

Quick facts

Ingredients

For the lobster

• 4 lobster tails (6 to 8 oz / 170 to 225 g each), thawed if frozen
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp sweet paprika

For the garlic herb butter

• 6 tbsp (85 g) unsalted butter, melted
• 3 cloves garlic, finely minced
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 tbsp finely chopped fresh parsley
• 1 tsp finely chopped fresh chives or thyme leaves
• 1/4 tsp kosher salt
• 1 pinch cayenne pepper

For serving

• 4 tbsp (56 g) unsalted butter, melted (drawn butter for dipping)
• 1 lemon, cut into wedges
• Chopped fresh parsley, for garnish

Step-by-step method

1. Thaw the tails. If the tails are frozen, thaw them overnight in the refrigerator, or seal them in a zip-top bag and submerge the bag in cold water for 30 to 60 minutes, changing the water every 20 minutes. Pat them dry.

2. Heat the broiler. Place an oven rack 5 to 6 inches (13 to 15 cm) below the broiler and heat the broiler on high. Line a rimmed baking sheet with foil.

3. Make the garlic herb butter. In a small bowl, stir together the 6 tablespoons of melted butter, garlic, lemon zest, lemon juice, parsley, chives, salt and cayenne.

4. Cut the shell. Place a tail on the cutting board with the hard, rounded shell facing up. With sturdy kitchen shears, cut straight down the center of the top shell toward the tail fin, stopping just before the fin. Do not cut through the bottom shell.

5. Butterfly the meat. Gently spread the shell open with your thumbs. Slide your fingers between the meat and the shell to loosen it, then lift the meat up and out of the shell, leaving it attached at the tail fin. Press the empty shell closed underneath and rest the meat on top. Make a shallow cut along the top of the meat and remove the dark vein if there is one. Repeat with the remaining tails.

6. Season. Arrange the tails on the baking sheet. Sprinkle the meat with the salt, pepper and paprika, then brush generously with about half of the garlic herb butter.

7. Broil. Broil the tails about 1 minute per ounce (28 g) of each tail: 6 to 7 minutes for 6-ounce tails and 8 to 9 minutes for 8-ounce tails. Halfway through, brush them with more garlic herb butter.

8. Check and rest. Take the tails out when the meat is opaque and an instant-read thermometer in the thickest part reads 140°F (60°C). Brush with the remaining garlic herb butter and let them rest 2 minutes.

9. Serve. Sprinkle with parsley and serve right away with small bowls of drawn butter and lemon wedges.

How to know it is done

Lobster tails are done when the meat has turned from translucent gray to opaque, milky white all the way through, with no glassy spots in the center, and the shells are bright red. The meat should feel firm but still spring back when pressed. The most reliable check is an instant-read thermometer in the thickest part of the meat: pull the tails at 140°F (60°C). Lobster that reaches 150°F (65°C) or more turns tough and rubbery, so check a minute early.

Tips for the best result

• Buy tails that are about the same size so they finish cooking at the same time.
• Cold-water lobster tails (from Maine or Canada) are the sweetest and most tender.
• Never thaw lobster in warm water or the microwave; the meat starts to cook and turns mushy.
• Keep the meat attached at the fin when butterflying so it stays perched on the shell.
• Watch the tails closely under the broiler; every broiler runs a little different.

Variations and substitutions

• Baked instead of broiled: bake the butterflied tails at 425°F (220°C) for 12 to 15 minutes.
• Grilled: split the tails in half lengthwise, brush with butter and grill flesh side down 5 minutes, then flip and grill 3 to 4 minutes more.
• Cajun butter: add 1 tsp Cajun seasoning to the butter and leave out the paprika.
• Surf and turf: serve each tail next to a seared filet mignon or a strip steak.
• Old Bay: season the meat with Old Bay instead of salt, pepper and paprika.
• Dairy-free: use good olive oil or plant-based butter in place of the butter.

Make ahead

You can make the garlic herb butter up to 3 days ahead and keep it covered in the refrigerator; melt it gently before using. The tails can be butterflied up to 8 hours ahead, arranged on the foil-lined sheet, covered tightly and refrigerated. Season and brush them with butter right before broiling, adding about 1 minute to the cooking time if they go in very cold.

Storage and reheating

Lobster is best right after broiling. Remove leftover meat from the shells and refrigerate it in an airtight container for up to 2 days. Reheat gently in a skillet with a spoonful of butter over low heat for 2 to 3 minutes, just until warm, or enjoy it cold in a lobster salad or lobster roll. Cooked lobster meat can be frozen in a freezer bag up to 2 months, though it will be slightly less tender.