Broiled Lobster Tails Recipe
This broiled lobster tails recipe brings together rich seafood flavors with a bold roasted garlic chimichurri butter, creating a dish that’s perfect for elegant dinners or special occasions. Featured on Fish the Dish, this recipe combines tender lobster tails, herb-packed butter, and zesty lime for a vibrant, restaurant-quality meal that’s easy to recreate at home.
The Inspiration
Seafood has always been at the heart of elevated yet approachable cooking, and this recipe draws inspiration from both classic butter-poached lobster dishes and the herbaceous punch of South American chimichurri. Known for its fresh herbs, garlic, acidity, and subtle heat, chimichurri is traditionally paired with grilled meats—but here, it finds a luxurious new home atop succulent lobster tails.
On Fish the Dish, host Spencer Watts often leans into bold, vibrant flavors while keeping techniques accessible for home cooks. This dish perfectly reflects that philosophy. By combining roasted garlic with fresh herbs and butter, the recipe delivers layers of flavor that feel indulgent without being overly complicated. The addition of lime wedges at the end brightens the richness and adds a refreshing finish, making the dish feel balanced and refined.
Ingredients
Lobster
- 2x 4-6 ounce (113-170 g) lobster tails
- 1 lime, cut into wedges (for garnish)
Garlic Chimichurri Butter
- 1 small head roasted garlic, mashed
- 1 cup (240 ml) unsalted butter, at room temperature
- 1 shallot, minced
- 1 anchovy fillet, finely chopped
- 1 Serrano chile, seeded and finely chopped
- ½ cup (120 ml) cilantro, chopped
- ¼ cup (60 ml) parsley, chopped
- 2 tablespoons (30 ml) fresh oregano, chopped
- 1 egg
Methods
- Preheat the oven to 375°F (190°C).
- Squeeze the roasted garlic out of the skin into a food processor. Add shallot, anchovy, Serrano chile, cilantro, parsley, oregano, butter, and blitz thoroughly. Add egg and blitz again.
- Using kitchen shears or strong scissors, cut the top side of the lobster tail shells lengthwise, from open end to the base of the tail. Put the tail upside-down in the palm of your hand and squeeze to break the translucent bottom shell. Grip the sides of the shell and pull open by about an inch or two. Using your finger, gently pull the lobster meat apart from the shell and up through the crack you’ve created while still keeping the meat attached to the tail. Let the meat sit on top of the shell.
- Slather chimichurri butter on top of the lobster tails, place tails in a cast-iron pan, and bake until just cooked through, about 6 minutes
- Serve warm with butter drippings and lime wedges.
Serving Suggestions
This broiled lobster tails recipe is ideal for date nights, holiday dinners, or any occasion where you want to elevate your meal with minimal effort. Serve it alongside creamy mashed potatoes, grilled asparagus, or a crisp green salad to balance the richness of the butter. A side of warm crusty bread is perfect for soaking up the flavorful garlic chimichurri butter. For beverages, pair this dish with a chilled white wine such as Sauvignon Blanc or Chardonnay, which complements the citrus and herb notes beautifully. If you’re hosting, consider serving the lobster as a centerpiece dish with a variety of shareable sides to create an interactive and memorable dining experience.
Final Thoughts
This broiled lobster tails recipe is a celebration of bold flavors and simple elegance, combining the richness of butter with the freshness of herbs and citrus. The roasted garlic chimichurri adds a unique twist that transforms a classic seafood dish into something truly unforgettable. Whether you’re cooking for guests or indulging in a special meal at home, this recipe delivers both comfort and sophistication in every bite.