First, thaw your tails if they’re frozen—submerge them in cold water for about 20 minutes. Next, get a sharp pair of kitchen shears and cut straight down the top of the shell, stopping at the tail fin. Gently pry the shell open and lift the meat up, resting it on top of the shell like a little lobster lounger.
Brush that meat with melted butter, a squeeze of lemon, and a pinch of salt. Seriously, don’t skip the butter—it’s the lobster’s best friend. Your kitchen will start smelling like a seaside bistro within seconds.
how to broil lobster tails - Larrea | Restaurant in Las Vegas, NV
The Broiling Drill
Position your oven rack about 4 to 6 inches from the broiler element. Too close, and you’ll get burnt edges before the inside is cooked; too far, and you’ll lose that gorgeous golden top. Place your tails on a foil-lined baking sheet, and slide them in.
Now, here’s the fun part: watch the magic happen. The meat will turn from translucent to opaque white, and the edges will get a lovely caramelized char. At the 5-minute mark, start checking with a meat thermometer—you want an internal temp of 140°F.
