Lobster Tail with Drawn Butter Recipe
American · Main course · 25 min total
A classic seafood dish featuring tender, broiled lobster tail served with rich, clarified drawn butter for dipping.
10
min prep
min prep
15
min cook
min cook
2
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 2 lobster tails (6-8 oz each)
- 1/2 cup unsalted butter
- 1 tablespoon lemon juice
- Salt to taste
- Paprika for garnish (optional)
Instructions
- Preheat broiler to high and position rack about 6 inches from heat.
- Using kitchen shears, cut down the center of the top shell of each lobster tail, stopping at the tail fin. Gently open the shell and lift the meat slightly, resting it on top of the shell. Pat dry with paper towels.
- Place lobster tails on a baking sheet. Broil for 8-10 minutes until meat is opaque and lightly browned. Internal temperature should reach 140°F.
- Meanwhile, melt butter in a small saucepan over low heat. Skim off any foam that rises to the surface. Carefully pour the clear butter into a small bowl, leaving the milk solids behind. Stir in lemon juice and salt to taste.
- Serve lobster tails immediately with drawn butter on the side. Sprinkle with paprika if desired.
Tips
- For extra flavor, add a pinch of garlic powder or cayenne to the drawn butter.
- If you don't have a broiler, you can steam the lobster tails for 8-10 minutes instead.
- Leftover drawn butter can be refrigerated and used for other seafood or vegetables.
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