Herb Butter Lobster Tail
Updated Dec 19, 2025
Learn how to make this herb butter lobster tail recipe four ways: baking, grilling, air-frying, and steaming. Use my easy step-by-step guide!
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Fail Proof Lobster Tails
I used to think that lobster tail was just for fancy restaurants, and then I saw my local grocery store sell frozen lobster tails and I decided to give it a try at home. I watched a few Food Network lobster tail recipe videos, and when I tried it at home, I was so excited about how approachable it was!
So in this recipe guide, I’m breaking down how to cook lobster tails at home in not one, but four ways: baking, grilling, air-frying, and steaming. Each method brings out a different, aspect of lobster’s rich flavor. Don’t be intimidated like I was with cooking lobster. Try whichever method you’re up for, and you’ll have soft delicious lobster meat to add to salads, pastas or enjoy alone.
Happy Cooking!
– Yumna
Herb Butter Lobster Tail Ingredients
- Lobster tails: Go for fresh lobster tails that weigh about 4 ounces each. You’re most likely going to buy them frozen, so remove them from any plastic packaging, place in an air tight container and thaw in the fridge overnight.
- Butter: Use unsalted butter to control the seasoning. Make sure the butter is softened.
- Lemon: I prefer lemon zest but any citrus zest could work here.
- Fresh parsley: Swap for parsley or even cilantro if needed.
- Salt and pepper: Add just enough to highlight all the other flavors!
How to Make Lobster Tail Four Ways
To make this lobster tail recipe, you’ll start my making the butter herb mixture and slathering it on the butterflied lobster tails. From there, just select your cooking method of choice!
Prepare the Butter and Lobster Tails
Bake in the Oven
Cook in the Air Fryer
Steam on the Stove
Grill
Herb Butter Lobster Tail
Ingredients
- 4 tablespoons unsalted butter softened
- 1 tablespoon chopped parsley
- 1 lemon zested
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 (4-ounce) lobster tails
Instructions
- Add the butter, parsley, lemon zest, salt and pepper to a small bowl and mix until well-combined.
- Butterfly the lobster tails by placing them hard shell side up on a cutting board. Using kitchen shears, cut lengthwise down the center of the tail, stopping once you reach the tail fins. Use your fingers to gently loosen the meat from the tail, then gently prop it on top of the shell.
- Add about 1 heaping tablespoon of the butter mixture on top of each prepared lobster tail.
To Cook in the Oven:
- Place prepared lobster tails on a rimmed sheet pan and bake in a 425˚F oven for about 15 minutes, or until the meat is firm and white. If you have an instant read thermometer the temperature should be 140˚F.
To Cook on the Grill:
- Wrap each tail tightly in a foil packet, then place on a grill that has been preheated to about 450˚F. Grill for about 15 minutes,or until the meat is firm and white. If you have an instant read thermometer the temperature should be 140˚F. You may have to open and close the grill as the lobster cooks to maintain a constant temperature of around 450˚F.
To Cook in the Air Fryer:
- Add prepared lobster tails to an air fryer in a single layer, working in batches if needed. Cook at 400˚F for 6 to 8 minutes, or until the meat is firm and white. If you have an instant read thermometer the temperature should be 140˚F.
To Steam on the Stovetop:
- Fill a steaming pot with 1 to 2 inches of water, then set the steaming basket inside, making sure the water does not come up into the bottom of the basket. Bring water to a boil, then add lobster tails into the steaming basket. Reduce heat to a simmer, and cover the pot. Simmer for about 8 to 10 minutes, or until the meat is firm and white. If you have an instant read thermometer the temperature should be 140˚F.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Know what to look for when picking lobster tails. Look for tails that are firm, moist, and have no discoloration. Look at the shells to make sure they are intact with no cracks or chips.
- Start with dry lobster tails. After cutting the shells, give them a final rinse under cold running water and pat them dry. This will help the butter mixture stick to the lobster tails better.
- Mind the water levels. If using the steaming method, make sure the water does not come up into the steaming basket to prevent direct contact with the lobster tails.
Serving Ideas
- Creamy Side Dishes: Creamy Risotto, Lemon Pasta, or Butternut Squash Mac and Cheese
- Light Greens: Green Bean Salad or Roasted Broccoli Sauteed Kale
FAQs
Yes, it’s necessary to prep the lobster tail by cutting the shell back to expose the lobster meat. This is helpful for two reasons. One, the shell will harden during cooking making it difficult to remove afterwards. And two, it allows to get the butter mixture on the meaty part before cooking, ensuring maximum flavor.
The lobster meat should turn opaque white, and the shell will become vibrant red. The texture of the meat should be firm and no longer translucent. No matter the cooking method, you can check for doneness by using an instant-read thermometer and cook until it registers 140˚F.
The best method depends on personal preference. Grilling, baking, steaming, and air frying lobster tails are all popular choices that help keep the natural flavors of the lobster while allowing for buttery seasonings to shine through.
Gently remove the meat from the shell by pulling it out with your fingers or using a fork. Dip the lobster meat into melted butter or your favorite sauce, and enjoy!
