Broiled Lobster Tails brushed in a Creole-inspired butter sauce and garnished with fresh finely chopped parsley.

Broiled Lobster Tails With A Cayenne Pepper Butter Sauce

Hey everyone! I’m back with a new recipe for you guys that is sure to be a hit at a family dinner or Christmas party! No, I'm not talking about cookies or fudge, I'm talking about lobster tails. Lobster is a delicate seafood protein that people love either by itself or with a nice, juicy steak so here is a quick, simple recipe to prepare restaurant-quality lobster tails that are layered with flavor with just a hint of a creole twist.

Introductory Tips

Let’s start with some tips for dealing with lobster tails. For the best results, I recommend thawing them in the fridge overnight. Do check them about one hour before you plan on cooking them. If you want to thaw them out quicker, place the lobster tails in a ziplock bag and submerge them in cold water for 30 to 45 minutes. For cutting the tails during the prepping phase, use sharpened kitchen shears! You want to be able to glide the shears through the shell and not hack at it, which would ruin the shell and in turn, the meat when you get the meat out. Finally, butter is a lobster tail’s best friend, so there’s never too much butter when you are eating lobster tails.


Butterfly the tails top to bottom with kitchen shears, but not cutting the tail itself on the very bottom.

Using your thumbs and fingers to spread open the shell, gently push the lobster meat out of the shell until it is above the shell.

Place butterflied lobster tails onto a lined baking sheet.

Whisk in a small bowl:

  • 3 tablespoons of melted butter
  • 1 teaspoon of garlic power
  • 1 teaspoon of fresh minced garlic
  • 1 tablespoon of fresh-squeezed lemon juice
  • 1/2 tablespoon of smoked paprika
  • 1 tablespoon of cayenne pepper

Brush the tails with the butter sauce mix and set your oven to broil. Broil the lobster tails until the meat is opaque and ever so slightly browned (about 1 minute for every ounce of the individual tails.

Once the lobster tails are fully cooked, garnish with fresh lemon juice and fresh chopped parsley and serve with melted butter on the side.


I am a freelance writer, lover of the arts, an avid foodie, and a believer in a simple philosophy that we must better ourselves to make a better world.

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Dmitri The Art Enthusiast

Dmitri The Art Enthusiast

I am a freelance writer, lover of the arts, an avid foodie, and a believer in a simple philosophy that we must better ourselves to make a better world.

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