Maine Lobster- photo credit Deb Neumann

Broiled Decadence

I was born in the wrong time in history. My absolute favorite treat is broiled lobster tails. Any lobster is good—but I’m addicted to the tails.

Lobster wasn’t always the elite culinary gem it is today. At one time, it was so plentiful it was considered poor man’s food—fed to prisoners and even pigs. Can you imagine tossing a $50 lobster into a pigpen? And yes, I found a website selling Maine lobster tails for $58.99, so I’m not exaggerating when I say a “trash meal” turned treasure.

Maine Lobster vs. Rock Lobster

Every trip to Florida—especially the Florida Keys—includes at least one (usually more) stop for lobster tails. Why Florida? Because they use spiny lobsters, also called Rock Lobsters. These clawless crustaceans pack all their meat in the tail. The tails are larger, firmer, and have a brinier taste than Maine lobster.

Maine lobsters are great, but just using the tail feels like a waste. Let’s boil that beauty and enjoy the delicate claw meat too. Best to use a real Lobster Pot, not just any pan.

Fun fact: When I was younger, I had a lobster license and used to scuba dive for Maine lobsters. I could enjoy a lobster meal anytime I was willing to dive—which was often!

snuba at Turtletown 2020

National Lobster Day

Today is National Lobster Day, so head to your nearest seafood restaurant or fish market for an annual treat of broiled lobster. Restaurants might make it sound like preparing tails is a mystical art, but it’s really quite simple. Just don’t overcook them—nothing worse than a dry lobster tail.

Around here, it’s easy to find Maine lobster tails. Occasionally (though rarely), you’ll spot Langostinos—small crustaceans often substituted for real lobster. They’re tasty, but more closely related to crabs than lobsters. So for today, let’s go with the real thing.

Broiled Rock Lobster tails- Key Largo 2019 photo Deb Neumann

Let’s Cook

Ingredients

• 4 lobster tails (10 oz each, or adjust cooking time for other sizes)
• ¼ cup salted butter, melted (½ stick)
• 2 cloves garlic, crushed
• 2 tsp lemon juice
• ½ tsp smoked paprika
• Pinch of cayenne pepper

Instructions

1. Thaw the tails
   If frozen, thaw overnight in the fridge or in a sealed bag submerged in cold water for about 30 minutes.
2. Preheat the oven
   Set to Broil (500°F / 260°C). Position the oven rack so the lobster tails on a baking sheet are 4–5 inches from the broiler.
3. Butterfly the lobster tails
   Using kitchen shears, cut down the center of the shell lengthwise (top side only), stopping at the tail fin. Gently pull the meat upward, leaving the end attached. Rest the meat on top of the shell.
4. Make the butter mixture
   In a small bowl, whisk together melted butter, garlic, lemon juice, smoked paprika, and cayenne. Brush generously over the lobster meat.
5. Broil the tails
   Cook until the meat is opaque and lightly browned—about 1 minute per ounce. (10 oz tails = 10 minutes; 5 oz tails = 5 minutes.)
6. Serve with melted butter
   For extra indulgence, try drawn butter—it takes a little more effort but yields a clear, golden dip with rich flavor.

Affiliate Disclosure

Some of the links in this post may be affiliate links. This means if you click through and make a purchase, I may earn a small commission at no extra cost to you. I only recommend products I truly love—especially when they involve lobster tails!