Broiled Maine Lobster Tails with Compound Herb Butter

Share This:

By: Cooking with Cocktail Rings, sponsored by the Maine Lobster Marketing Collaborative

Serves 4.

Ingredients

  • 4 frozen raw Maine lobster tails
  • 6 tablespoons unsalted butter, at room temperature
  • 1 garlic clove, minced 
  • 1 tablespoon diced chives
  • 1 tablespoon finely chopped flat-leaf parsley
  • 1 teaspoon grated lemon zest
  • ½ teaspoon flake sea salt 

Directions

Move the lobster tails to the fridge and thaw for 24 hours. 

In a small bowl use a spoon or spatula to mix together the butter, garlic, chives, parsley, lemon zest and sea salt until completely combined. Chill until ready to use.

Place the oven rack in the top third of the oven and heat the broiler to high. When ready to use, drain off any excess water from the thawed lobster tails and pat dry.

With the shell side down, use a sharp chef’s knife to split the tail down the middle, separating it into 2 halves. 

Arrange the halved lobster tails on a rimmed baking sheet. Top each with 1 rounded teaspoon of the compound butter. Broil until the lobster tails are no longer opaque and the shells have turned red, about 5 minutes.

Remove to a platter and top with any remaining butter from the pan. Serve immediately with vegetables and roasted potatoes or on top of your favorite pasta dish.

  1. Move the lobster tails to the fridge and thaw for 24 hours. 
  2. In a small bowl use a spoon or spatula to mix together the butter, garlic, chives, parsley, lemon zest and sea salt until completely combined. Chill until ready to use. 
  3. Place the oven rack in the top third of the oven and heat the broiler to high. When ready to use, drain off any excess water from the thawed lobster tails and pat dry.
  4. With the shell side down, use a sharp chef’s knife to split the tail down the middle, separating it into 2 halves. 
  5. Arrange the halved lobster tails on a rimmed baking sheet. Top each with 1 rounded teaspoon of the compound butter. Broil until the lobster tails are no longer opaque and the shells have turned red, about 5 minutes. 
  6. Remove to a platter and top with any remaining butter from the pan. Serve immediately with vegetables and roasted potatoes or on top of your favorite pasta dish.