Broiled Lobster Tails with Clarified Butter

Kelly Williams


Sadly, I've never tried lobster as I'm deathly allergic to crustacians. (Lobster, shrimp and crab!) :( I KNOW! SO not fair! But I have made this for my hubby and he LOVES it! I have steak that night! ;) But this is the best way I know how to make them. Hope lobster lovers out there give this a try. Simple, and according to my hubby, out-of-this-world good! Be sure to make the clarified butter for dunking, too. He says it just isn't the same without it! Enjoy! :D (photo from bing images)

pinch tips: How to Perfectly Cook Fish in a Pan





10 Min


20 Min



whole lobster tails, 1 lb. each
1/4 cup
butter, melted
1/8 tsp.
garlic powder
1/2 tsp.
old bay seasoning
a little salt to taste
paprika, lightly dust each
white pepper, lightly dust each
lemon cut into half slices or wedges


1 stick

Directions Step-By-Step

Preheat the broiler.
Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts melted butter with garlic, old bay seasoning, paprika, salt, and white pepper. Place cookie sheet or pan on rack second-up from the bottom of your oven. Broil lobster tails until lightly browned and lobster meat is opaque, about 25-30 minutes. Serve with lemon wedges and clarified butter for dunking.

Clarified butter:
Cut butter into 8-10 pieces. In saucepan or small frying pan, melt butter slowly over low heat. The water in the butter will evaporate, and the milk solids will sink to the bottom of the pan. Froth will rise to the top. Skim froth from surface.
Carefully ladle or pour off clear melted butter into another container, leaving the milk solids at the bottom of the saucepan.
You can also strain the butter through a double layer of rinsed and squeezed cheesecloth. But I never have that on hand!

For a nice presentation, open shell just enough to lift meat out carefully and gently lay lobster meat on top of shell. (All the way or leave very tail-end still attached.)

About this Recipe

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy