Broiled Butterfly Lobster Tails


This is the most popular method of preparation. Easy to prepare and you’ll love how it looks.

• 4 Lobster tails (any size) 
• 2 Tbsp. breadcrumb (regular or panko) 
• 2 Tbsp. grated Parmesan cheese 
• 1 Tbsp. fresh minced parsley 
• 1 dash paprika
• 1 Tbsp. butter, melted 
• 2 Tbsp. dry white wine 
• 2 Tbsp. lemon juice 
• 1 clove garlic, crushed

• Regardless of cooking method (broiling, steaming, grilling, etc.), an important first step to perfect lobster tails is to separate the lobster meat from the shell to prevent the lobster meat from sticking to the shell when cooked.

• With kitchen scissors, cut lengthwise through the top of the lobster shell (the round, hard side of the shell) from the base end toward the tip of the tail (tail fins). Next, hold tail upside down in the palm of hand with base of tail between your index finger and thumb. (note: we recommend wearing a glove to avoid a cut by the sharp points on the shell). Squeeze tail in palm of hand, applying pressure like a nut cracker to break the bottom hinge of shell.

• Flip tail back over and gently spread sides of shell apart being careful not to break shell. Slide index finger or thumb between the meat and shell at the base of the lobster tail and gently push and peel meat away from shell. Hold base of shell in one hand and pull tail meat out of shell with other hand toward the tip of the tail being careful to leave meat attached at tail fins. If present, remove the digestive tract (the dark line that runs along the length of the tail). With lobster meat removed from shell, squeeze empty shell back together and lay the meat on top with sides of meat laid over the lobster shell sides.

• Combine breadcrumbs, Parmesan cheese, parsley and paprika in a small bowl. Stir in melted butter. Set aside. Combine wine, lemon juice and garlic, and stir well. Brush lobster with half of wine mixture. 


• Pre-heat conventional oven or counter-top oven on broiler setting. Not all ovens are the same so the distance from the heating element will vary.

• Broil 5" from heat for 9 minutes, or until lobster meat turns opaque. Watch closely to avoid overcooking.

• Baste after the first 5 minutes with the rest of the wine mixture.

• Sprinkle breadcrumb mixture over tails at the end of 9 minutes, then broil an additional 30 seconds or until golden brown.