Lobster Tail Recipe

This Ruth’s Chris Lobster Tail recipe makes buttery broiled lobster that’s honestly not as dramatic to make as it sounds. You get tender meat, a garlicky lemon kick, and it’s ready in under 30 minutes. Fancy-ish but still simple — and no deep-frying or weird equipment involved.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: buttery, garlicky, lemony
• Great for: special dinners, last-minute impressing, treating yourself

Why I Like This Recipe

Kinda just wanted to make something that looked like effort without putting in much. This is it. Tails from the freezer, threw some things in a bowl, shoved it under the broiler. Done. The butter sauce was ridiculous. Like dip-everything-on-your-plate-in-it level.

Ingredients

• 4 lobster tails (5–6 oz each)
• 1 tbsp fresh parsley, finely chopped
• 2 garlic cloves, pressed
• 1 tsp dijon mustard
• ¼ tsp fine sea salt
• ⅛ tsp cracked black pepper
• 1½ tbsp olive oil
• 1½ tbsp fresh lemon juice
• 4 tbsp unsalted butter (divided)

How To Make Lobster Tail

1. Prep the tails: Cut the shell top-down with scissors, stop at the base. Crack the ribs underneath, flip it, and pull the meat up over the shell. Sounds weird, but just do it. Leave the base attached.
2. Mix the marinade: Parsley, garlic, mustard, lemon juice, oil, salt, pepper. Stir it all up. Spoon it over the meat. Dot each with ½ tbsp butter (cut into chunks).
3. Broil time: Oven on broil, high heat. Tails go on the rack 6″ from the top. About 10–11 mins or till meat turns opaque and hits 145°F. Don’t walk away.
4. Butter sauce: Grab the pan drippings. Add the last 2 tbsp butter, let it melt, quick simmer, then off heat. Pour over or use for dipping.
5. Serve: Straight to the plate. I usually throw some lemon wedges on there and call it a night.

Tips for Success

• Cut the shells while they’re half-frozen — easier to handle.
• Don’t skimp on the marinade — it soaks in fast.
• Broil with the oven door cracked slightly if your broiler’s intense.
• Use a digital thermometer. Saves the guesswork.
• Tails shrink a bit — go for the 6 oz ones if you’re hungry.

Storage and Reheating

• Room Temp: Eat right away. Not the kind of thing you leave sitting out.
• Fridge: Wrap tightly, store up to 2 days. Still decent cold, tbh.
• Freezer: Wrap in foil + plastic. Up to 1 month. Defrost overnight in fridge.
• Reheat: 300°F oven, loosely covered with foil, 10 mins. Don’t microwave unless you’re okay with rubber.

Frequently Asked Questions

• Q: Can I use frozen lobster tails?
  A: Yep, just thaw fully before butterflying or broiling.
• Q: Do I need a meat thermometer?
  A: It helps. 145°F is your target. Otherwise just look for opaque + firm.
• Q: What goes with it?
  A: Garlic mash, asparagus, crusty bread — whatever soaks up butter.
• Q: Can I grill instead?
  A: Totally. Medium-high, meat side down first. Baste with the same butter mix.
• Q: Can I prep ahead?
  A: You can butterfly + marinate earlier, then broil fresh.

Nutrition Facts (Per Serving)

• Calories: 200 kcal
• Carbs: 1g
• Protein: 11g
• Fat: 17g
• Sugar: 0g
• Fibre: 0g
• Sodium: ~250mg