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A broiled lobster tail recipe means you will be able to get a lovely golden brown top on your lobster but make sure they are at least six inches from the heat source, else they might burn. If your lobster tails are heavier than six ounces, add a few extra minutes per ounce.

The lemon pepper seasoning is flavorful but use paprika or plain black pepper if you are more of a purist. The lemon pepper flavor is not for everyone. You can serve these with lemon wedges on the side, and perhaps with some melted butter for dipping. The mashed potatoes are lovely with it too, but feel free to swap it for fries if you prefer those.

The texture of a broiled lobster tail recipe is different from that of a grilled or steamed one, so you might wish to try a few different cooking methods until you discover which you prefer. Unless you are planning to make quite a few of these or the weather is especially good, you might not wish to fire up the grill just to cook a pair of lobster tails, so broiling gives you another option.

Lemon Pepper Broiled Lobster Tails
Summary: You cannot go wrong with lobster tails. They are sweet, juicy and so mouthwatering. This lobster tail recipe includes lemon pepper, fresh lemon, mashed potatoes, and melted butter.
Cuisine: American
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
  • 2 frozen lobster tails, 6 oz each
  • 1 tablespoon olive oil
  • 1 teaspoon lemon pepper seasoning
  • 4 peeled, chopped medium potatoes
  • 4 lemon wedges, to serve
  • Melted butter, as needed
  • Salt and black pepper, to taste
  1. Boil the potatoes in salted water until tender, then drain and mash with some butter, salt and black pepper.
  2. Keep them warm.
  3. Preheat the broiler in your oven.
  4. Thaw the lobster tails partially, then use kitchen shears to cut the shells open lengthwise along the back.
  5. Pull the shells open slightly.
  6. Brush the exposed meat using olive oil and then season with lemon pepper.
  7. Arrange the lobster tails on a broiler pan with the opening you made in the shells facing upwards.
  8. Broil them about 6 inches from the heat for 10 minutes or until they are opaque and a bit browned at the edges.
  9. Serve with the mashed potatoes and lemon wedges, and also some melted butter on the side.

Photo Description:

You can see from the photo how delicious this looks, and this comfort food style recipe is sure to bring a smile to everyone’s face. The broiled lobster is highly flavorful, and the mashed potatoes go really well, with their creamy consistency. You can add some finely chopped parsley or garlic to the mashed potatoes if you want. The amount of butter you use in them is up to you too, since everyone likes their mashed potatoes different. Some people add cream or milk to theirs. This recipe is great if you are having people over for dinner and you wish to make something delicious different.

Photo Credit: Broiled Lobster Tail Lg(Rice&Mash Potato) by inazakira, on Flickr


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Christine Szalay-Kudra

Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.

Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.

Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.

Thanks for visiting,