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Easy Broiled Lobster Tails with Garlic Butter Hollandaise (35 Minutes!)

This Broiled Lobster Tail with Garlic Butter Hollandaise recipe delivers restaurant-quality results in just 35 minutes. Featuring tender, buttery lobster tails broiled to perfection and topped with a rich garlic butter hollandaise, this elegant seafood dish is both approachable and impressive — perfect for date nights or special dinners at home.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 2 servings
Course: Seafood
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 lobster tails 6–8 oz each, thawed if frozen
  • 2 tbsp unsalted butter melted (or ghee for deeper flavor)
  • 1 clove garlic minced
  • 1 tbsp fresh lemon juice
  • 1/2 tsp paprika sweet or smoked
  • Salt and freshly ground black pepper to taste
  • 1/4 cup panko breadcrumbs or crushed almonds for gluten-free option
  • 1 tsp olive oil
  • Fresh parsley chopped for garnish
For the Garlic Butter Hollandaise:
  • 2 large egg yolks room temperature
  • 1/2 cup unsalted butter melted and warm
  • 1 tbsp fresh lemon juice
  • 1 clove garlic finely minced
  • Pinch of sea salt
  • Pinch of cayenne pepper optional

Method
 

  1. Preheat broiler to high. Cut through the top of each lobster shell with kitchen scissors and lift the meat over the shell, keeping it attached at the base. Place tails on a foil-lined baking sheet.
  2. In a bowl, mix melted butter, garlic, lemon juice, paprika, salt, and pepper. Brush generously over exposed lobster meat.
  3. In another bowl, toss breadcrumbs with olive oil and a pinch of salt. Sprinkle lightly over lobster tails.
  4. Broil for 8–10 minutes, 6–8 inches from heat, until meat is opaque and breadcrumbs are golden. Internal temperature should reach 140°F.
  5. Meanwhile, prepare hollandaise: whisk egg yolks and lemon juice in a heatproof bowl over simmering water until pale. Gradually whisk in melted butter to emulsify. Stir in garlic, salt, and cayenne.
  6. Remove lobster from broiler, rest for 2 minutes, and drizzle with hollandaise. Garnish with parsley and serve immediately.

Notes

Thaw lobster tails completely before preparation and pat dry for best texture. Use ghee instead of butter for a nuttier flavor. Hollandaise should be made fresh for optimal texture — if it breaks, start with one new yolk and whisk in the broken sauce gradually.