Lobster tail is one of those dishes that feels fancy but is actually incredibly easy to make at home. Cooked under the broiler, it is ready in under 20 minutes and comes out tender, juicy, and perfectly caramelized on top. That is why I always recommend it for surf and turf! Whether you are pairing it with a steak or keeping things simple, broiled lobster tail is an effortless way to make Valentine’s Day feel special without spending the whole night in the kitchen.
Key Ingredients & Substitutions:
- Lobster Tail – I love to pull the meat partially out of the shell to rest on top for presentation.
- Butter – Melted butter is the best for this recipe, but you can also use olive oil to make this diary free.
- Garlic – This is in the butter mixture. Omit if you dislike.
- Dijon Mustard – This isn’t necessary, however I find that mixed with the other ingredients it adds an amazing addition.
- Lemon Juice – Use fresh lemon juice to balance out the heavy butter. It brightens up the whole dish.
Dijon Garlic Butter Lobster Tail
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Serves: 2
Ingredients:
- 2 lobster tails
- Salt
- 2 Tbsp butter, melted
- 1 garlic clove, grated
- 1/2 lemon, juiced
- 1 tsp dijon mustard
- 1 Tbsp parsley, minced
Preparation:
STEP 1.
Preheat your broiler in the oven.
STEP 2.
Prep your lobster tail. Cut down the top of the tail using kitchen shears all the way to the tail, being careful to not pierce the meat. Holding both sides squeeze to crack the underside. Remove the meat, leaving it attached at the tail end, and letting it sit on top of the tail. Place onto a sheet tray and season the meat with salt.
STEP 3.
In a bowl, add the butter, garlic, lemon juice, mustard and parsley and mix with a spoon. Brush the butter mixture onto the lobster meat.
STEP 4.
Transfer to the oven and broil 5-8 inches under the broiler for 3 minutes. Remove and baste again with the butter. Broil for another 3 minutes and remove once the internal temperature of the meat reaches 135°F.
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