✔ Updated · Lobster tail guide: broil, bake, boil, steam and grill, with times by size
Lobster tails feel fancy, but they cook in about 10 minutes and the only real trick is not overcooking them.
The best way to cook lobster tails at home is to broil them. Thaw the tails, butterfly the shell, lift the meat on top, brush with garlic butter and broil about 6 inches from the heat for roughly 1 minute per ounce. They are done when the meat is opaque and white and reads 140°F to 145°F in the thickest part.
- Broil: about 1 minute per ounce (5 to 6 minutes for a 5 oz tail).
- Bake at 425°F: about 1 to 1 1/2 minutes per ounce.
- Boil: about 1 minute per ounce after the water returns to a boil.
- Done temp: 140°F to 145°F, opaque and firm.
Here's how I cook them five ways, with times by size and the temperature that keeps the meat sweet and tender.
Before You Start: Thaw and Prep
Most lobster tails are sold frozen, and they cook much more evenly once fully thawed. Cooking them from frozen gives you rubbery outsides and a translucent middle, so plan ahead.
- Thaw in the fridge: overnight, about 8 to 12 hours, is the gentlest way.
- Quick thaw: seal the tails in a zip-top bag, submerge in cold water and change the water every 30 minutes. Small tails thaw in about 30 to 60 minutes. Cook them right away.
- Butterfly for broiling, baking or grilling: with kitchen shears, cut down the center of the top shell to the tail fan. Gently pry it open, slide your thumb under the meat, lift it up and rest it on top of the shell.
- Devein: pull out the dark vein if you see one, then pat the meat dry.
- Weigh them: cooking times go by ounces, so check the package weight per tail.
How to Broil Lobster Tails (My Favorite)
This is the method I use for date night. The meat gets lightly golden on top and stays juicy, and it's done before the side salad is dressed.
- Set the oven rack about 6 inches below the broiler and preheat the broiler on high.
- Butterfly the tails and set them on a foil-lined baking sheet.
- Brush the meat with garlic butter: 4 tbsp melted butter, 2 minced garlic cloves, a pinch of paprika, salt, pepper and a squeeze of lemon.
- Broil about 1 minute per ounce, so 5 to 6 minutes for a 5 oz tail and 8 to 10 minutes for 8 to 10 oz. Baste once halfway.
- Pull them when the meat is opaque white all the way through and reads 140°F to 145°F in the thickest part. Serve with lemon and the rest of the butter.
How to Bake Lobster Tails
Baking is a little more forgiving than broiling and great for a crowd, because the whole tray cooks evenly.
- Preheat the oven to 425°F.
- Butterfly the tails, place them in a baking dish and brush with garlic butter. Add 1/4 cup water or white wine to the dish to keep things moist.
- Bake about 1 to 1 1/2 minutes per ounce: around 7 to 8 minutes for a 5 oz tail, 10 to 12 minutes for an 8 oz tail.
- Check early. They are done at 140°F to 145°F with opaque, firm meat.
How to Boil Lobster Tails
Boiling is the simplest method and good when you want the meat for lobster rolls or pasta. Leave the shells closed.
- Bring a large pot of water to a rolling boil and salt it well, about 1 tablespoon per quart.
- Add the thawed tails and start timing when the water returns to a boil.
- Boil about 1 minute per ounce: 4 to 5 minutes for small 4 to 5 oz tails, 8 to 10 minutes for large 8 to 10 oz tails.
- Lift them out when the shells are bright red and the meat is opaque and 140°F to 145°F. Cut the underside shell with shears to pull the meat out in one piece.
How to Steam Lobster Tails
- Add about 2 inches of salted water to a large pot with a steamer basket and bring it to a boil.
- Add the tails shell side down, cover tightly and steam about 1 to 1 1/2 minutes per ounce.
- Check for opaque meat at 140°F to 145°F. Steaming keeps the meat very tender and the flavor a bit gentler than broiling.
How to Grill Lobster Tails
My summer move. Thread a wooden skewer lengthwise through each tail before grilling so it doesn't curl up.
- Preheat the grill to medium-high, about 400°F to 450°F, and oil the grates.
- Split the tails in half lengthwise, or butterfly them, and brush the meat with garlic butter.
- Grill meat side down for 4 to 5 minutes, then flip and grill shell side down for another 3 to 5 minutes, basting with butter.
- Take them off at 140°F to 145°F, when the meat is opaque and just firm.
Lobster Tail Cooking Times by Size
Times are a guide for thawed tails. Start checking a minute early, since lobster goes from perfect to rubbery fast.
| Tail size | Broil | Bake at 425°F | Boil | Steam |
|---|---|---|---|---|
| 3 to 4 oz | 3 to 4 min | 4 to 6 min | 3 to 4 min | 4 to 5 min |
| 5 to 6 oz | 5 to 6 min | 7 to 9 min | 5 to 6 min | 6 to 8 min |
| 8 oz | 8 min | 10 to 12 min | 8 min | 9 to 11 min |
| 10 to 12 oz | 10 to 12 min | 12 to 15 min | 10 to 12 min | 12 to 14 min |
How to Tell When Lobster Tail Is Done
- Use a thermometer: 140°F to 145°F in the thickest part of the meat is the sweet spot. Much past that and it tightens up.
- Look at the meat: it turns from translucent and glassy to opaque white, with no gray in the center.
- Check the shell: it turns bright red, though shells color before the meat is cooked, so don't rely on this alone.
Common Mistakes
- Overcooking: the number one reason lobster is chewy. I've done it on a busy night, and it's like eating a pencil eraser. Set a timer.
- Cooking from frozen: the outside overcooks before the center is done.
- Skipping the butter: broiled and grilled tails dry out without it.
- Under-salting boiling water: the meat tastes flat. Make the water taste lightly of the sea.
- Letting them curl: butterfly or skewer them for even cooking.
What to Serve With Lobster Tails
Keep the sides simple and let the lobster shine. Classic surf and turf with steak is hard to beat; my list of sides that go with steak works for both. I also love baked mac and cheese, cilantro lime rice or a creamy copycat KFC coleslaw, and a basket of copycat Red Lobster cheddar biscuits for mopping up the butter.
Making a seafood feast? Add garlicky shrimp scampi or browse my easy shrimp recipes. Curious about flavor first? Here's what lobster tastes like. One medium lemon gives about 2 to 3 tablespoons of juice, which is plenty for four tails (how much juice is in one lemon).
Storing and Reheating Leftover Lobster
Refrigerate cooked lobster within 2 hours, in an airtight container, and eat it within 2 to 3 days. Reheat gently, covered with a little butter or broth, in a 350°F oven or a low skillet until hot (165°F), or skip reheating and use it cold in a lobster roll or salad.
Frequently Asked Questions
What is the best way to cook lobster tails?
Broiling is my favorite: butterfly the thawed tails, brush with garlic butter and broil about 1 minute per ounce until the meat is opaque and 140°F to 145°F. Baking at 425°F is a little more forgiving, and boiling is easiest if you want the meat for rolls or pasta.
How long do you cook lobster tails?
Plan on about 1 minute per ounce for broiling or boiling, and about 1 to 1 1/2 minutes per ounce for baking at 425°F or steaming. A 5 oz tail takes about 5 to 6 minutes under the broiler. Always check that the meat reads 140°F to 145°F.
What temperature should lobster tail be cooked to?
Cook lobster tail until the thickest part of the meat reads 140°F to 145°F and the flesh is opaque white, not glassy. Going much higher makes the meat tough and rubbery, so pull it as soon as it gets there.
Can you cook frozen lobster tails without thawing?
It is not a good idea. Frozen tails cook unevenly, so the outside turns rubbery before the center is done. Thaw them overnight in the fridge, or seal them in a bag and submerge in cold water for 30 to 60 minutes, then cook right away.
Why is my lobster tail tough?
Almost always because it was overcooked. Lobster meat firms up quickly past 145°F. Weigh your tails, set a timer based on ounces, start checking a minute early and use a thermometer. Basting with butter also helps broiled and grilled tails stay juicy.
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