Broiled Lobster

Sep 25, 2022 | Food, Main Course

Happy Monday everyone!  This broiled recipe is not only fast, easy to make, it is delicious.  For my birthday, Mr. TAL surprised me with flowers and a surf and turf dinner!  But the big surprise was that he was cooking and all I had to do was watch :-). But…if you know me, you know this was very hard for me to do so I jumped up and made the garlic butter sauce and he did the rest.  These broiled lobster tails were better than anything I have ever had and I couldn’t wait to share them with you.
Broiled lobster |
I’ve made lobster bisque before and honestly, cutting the lobster is the worst part of making any lobster dish.  This is where Mr. TAL comes in handy.  If you have never done this before, here are the steps you need to follow.  I found this recipe and instructions from Cafe Delights and changed it slightly to suite our tastes.  This recipe called for 4 lobster tails but we used 6 small tails.  
How do you open a lobster tail?

1.  Something that may seem intimidating to some readers is opening a lobster tail. Before you start, get your hands on a pair of sharp scissors.  We use a sharp pair of kitchen shears.
2.  Hold a lobster tail in one hand, or place it on a bench top supporting it with your hand. With the shell facing up, cut down through the center of the back to the end of the tail, leaving tail fan intact.
3.  With your thumbs and fingers, open the shell to loosen it from the meat, opening the meat away from the shell side walls.
4.  Pull the meat up from the bottom of the shell to separate the shell from the meat underneath it.
Note:  her recipe calls for putting an onion wedge or garlic clove up in between the lobster meat and the shell to allow flavor to steam through.  We did not do this but will next time.  
Broiled lobster |
Mr. TAL went shopping and bought 6 fresh lobster tails at Kroger and a ribeye steak which we split.  Our side was fresh asparagus sautéed in olive oil, garlic salt and pepper and dessert was a banana nut cake with buttercream icing from a local bakery Gus’s Goodies.  But…out of the 6 lobsters, we had 2 that were mushy.  There are a few reasons why this might happen.
Why Is My Lobster Tail Mushy?

1. Freezing

Freezing is pretty much fine for the seafood, since it takes a lot of time and efforts for the sea food to be captured, cut, clean and then brought to you. However, you will need to be careful about the freezing conditions that the lobster tails have been kept and then brought to you. If the lobster tails have been frozen throughout, that should be alright, and you are not likely to have any mushiness on them when you are preparing them.

However, if the lobsters were frozen once, and then they were let sit for thawing and then freezing them again could be the reason for you to have these troubles. That is why, you should avoid any such storage conditions with the freezing. That will allow you to avoid any such issues with the mushiness on your lobster tails.
2. Being dead before fabrication

How the lobsters have been processed or captured is another main factor behind the texture you will be getting on them once you cook them up. That is why, you have to ensure that you are checking on all that, if you don’t like to have mushy lobster tails in your plate, or having any such texture while you eat them.

That is something that you will particularly need to be careful about. If the lobsters were dead before fabricating, that can release certain enzymes in the tails of such lobsters and they will cause you to have this issue on the texture. That is why, you will have to ensure that you are buying your lobsters alive and whole. That way, you can fabricate them yourself, and cut them in the right manner so you will be able to get rid of the mushiness as well on the lobster tails that you are cooking.

3. Undercooking

Another reason for the lobster tails to be mushy is undercooking. They have a mushy texture on them overall, and that goes away with ample amount of heat for the adequate time that you need to cook them up properly. So, you will particularly need to be careful about the heat and the time you are sparing for the lobster tails to be cooked up properly. It is pretty simple, and you will not have to worry much about the cooking time on the lobsters.

The best part about undercooking the lobster tails has to do with the ability to reheat them, and you can keep cooking them again. So, if your lobster tails appear to be mushy, you will need to cook them again, until they get the right texture that you would like to enjoy on them. Be mindful that you shouldn’t overcook the lobster tails, as that will be turning them harder and tough. So, just cook them for the right amount of time, and you will be able to get it all sorted out. If they appear to be mushier, you can always let them be cooked for a few more minutes and achieve the perfect firmness and texture on them.
Broiled lobster |
Making the garlic butter sauce:
I sautéed minced garlic in butter until fragrant and then added the wine (I used Sauvignon Blanc by Kim Crawford) and let the wine cook down for a few minutes.  Lastly, I added my dried parsley, salt, pepper, honey, and lemon juice.  I also added a dash of seasoned salt, Old Bay, and garlic powder that the original recipe did not call for.  Whenever I’m cooking seafood, I normally add a bit of Old Bay seasoning.  I cut up onion wedges to place around the tails in a large iron skillet.  I poured the garlic butter sauce over the lobsters and Mr. TAL took it from there!  I do admit I snuck in and spooned the sauce over the lobsters as they cooked :-). Ok, I didn’t sneak in.  He was standing right there yelling at me because I was letting heat our of the oven.  We broiled the lobster for 15 minutes.
This recipe calls for fresh parsley, fresh cracked black pepper, and unsalted butter.  I used salted butter and omitted the salt on top of the lobster, used dried parsley (because that’s all I had) and regular Kroger brand pepper.  The recipe calls for garnishing with parsley.  I chose to cook it right in with the sauce.  I did not have any fresh lemons so I used the store bought juice which worked fine but next time I’ll try using fresh lemon juice.  This sauce is more of a broth like consistency vs being thicker.  But it didn’t matter to us.  Mr. TAL made my birthday special and his dinner was fabulous.  And I didn’t have to clean up which was a bonus!
Broiled lobster |
Broiled lobster |

Broiled Lobster

6 sweet lobster tails smothered in garlic butter with hints of wine, lemon, and honey
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: Lobster tails, garlic butter, wine
Author: Two Adorable Labs


  • 6 lobster tails approximately small to medium in size
  • 1 cup salted butter Land O' Lakes
  • 1/3 cup white wine
  • 1 sweet onion, cut into wedges
  • 3 garlic cloves, minced
  • 2 tbsps honey
  • 1 tbsp lemon juice
  • pepper to taste
  • 1 tbsp dried parsley Recipe calls for using parsley to garnish. I added into my sauce while cooking.
  • dash of garlic powder
  • dash of Old Bay
  • dash of seasoned salt


  • Mince garlic and saute in butter until fragrant
  • Add honey, wine, lemon juice, and seasonings
  • Cook on medium heat in a cast iron skillet for approximately 2-3 minutes
  • Take off heat and lay in your lobster tails. Pour sauce over tails and place in oven under broiler for 15 minutes or until meat is opaque and shells are lightly burnt. Use middle rack for broiling. You don't want your lobster tails to burn and not cook evenly.

I’m Bobbi Jo, a lab-lover who took my passion for animals and dogs and turned it into something bigger.  When I adopted Jake and Maggie, my love for them became the driving force behind Two Adorable Labs, and my blog was born.  My hope is to not only share them with the world, but to help educate others on the importance of animal health and well-being. 

I love hearing from all of you and do my best to respond to each and every one of you.  I always enjoy your comments, feedback, and suggestions so keep them coming!  If I’ve posted a recipe (for our human and our furry friends) and you try it, don’t forget to tag me on Instagram @twoadorablelabs and use #twoadorablelabs​.

If you do try and love my recipes, I would greatly appreciate a comment and rating.  I read every single one and respond to them.  It also lets Google know that the website contains quality content.  The more comments and 5-star ratings, the more Google will show my blog in search results!  Thank you so much! 

As an Amazon Associate, I earn from qualifying purchases.

You Might Also Like

Bourbon Cream Chocolate Coffee

Bourbon Cream Chocolate Coffee

Happy Wednesday everyone!  Valentine’s Day is next week and I thought this Bourbon Cream Chocolate Coffee would be the perfect after dinner drink for your Valentine’s Day dinner at home!  This is a combo of sweet cream with hints of bourbon and chocolate together....

Potato Stacks

Potato Stacks

Happy Wednesday everyone!  These Potato Stacks are crispy, salty, cheesy, and delicious.  I found this recipe on Half Baked Harvest but tweaked it just a bit for some extra flavor.  Made with Idaho potatoes, salted butter, oregano, grated parmesan cheese, fresh...

Chocolate Caramel Covered Apples

Chocolate Caramel Covered Apples

Happy Wednesday everyone!  I’m so excited to post about these Chocolate Caramel Covered Apples!  This recipe was created by my sister many years ago and is so delicious.  I love the thickness of the caramel and chocolate together covering a sweet Honeycrisp Apple!  I...

Skull Pepperoni Rolls

Skull Pepperoni Rolls

Happy Wednesday everyone!  These Skull Pepperoni Rolls are so fun, fast to prepare, and cooks up in minutes.  Perfect for a Halloween party or cooking with the kids!  I saw this idea on Pinterest and had to try it.  Mr. TAL gave them a thumbs up and said they are...

What Do You Think? Let Us Know!


  1. Rochelle

    Mr. Tal did good! And you too! It looked amazing I could almost taste it while I was reading it! ???? yum!

    • Two Adorable Labs

      Awh lol! That’s awesome! Thank you. It was very very good. I think I’ll ask for this every year for my birthday 🙂


Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Crop Image