Whole lobsters are fun, but even the biggest lobster lover will admit that they’re a commitment. For a big payoff without all the work, cooking lobster tails gets you all that taste without the mess (and special equipment).

The best way to cook lobster tails? It’s your call! Whether you like them boiled, broiled, baked or even grilled, there’s a lobster tail recipe for you here.

Fresh vs. Frozen Lobster Tails

Fresh lobster tails are available at specialty seafood markets, and should be cooked within a day of purchase.

Casey Barber

tongs removing a skewered lobster tail into a pot

In most supermarkets, you can find frozen lobster tails year-round. They may be labeled as cold-water or warm-water tails.

Whether you choose warm- or cold-water tails, thaw them overnight in the refrigerator before cooking. Do not thaw in the microwave, which will make the lobster meat tough and overcooked.

How to Prepare Lobster Tails

Rinse the shells before prepping.

To butterfly lobster tails:

hands butterfly a lobster tail

To cut lobster tails in half:

cutting a lobster tail in half

To remove lobster tail meat for baking:

cut lobster tail with kitchen shears

lobster tail with meat removed

Ways to Cook Lobster Tails

Grilled Lobster Tails

lobster tails on a grill

Broiled Lobster Tails

broiled lobster tail

Baked Lobster Tails

Broiled Lobster Tail

Serve with additional melted butter, if desired.

Boiled Lobster Tails

Casey Barber.

skewering lobster tail

Serve with melted butter, if desired.

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