Direct answer first: small lobster tails (about 3–4 oz each) cook quickly—usually in about 6–10 minutes depending on method. The two simplest, reliable methods are broiling and baking, with brief prep to ensure the meat stays juicy and flavorful. Methods
- Broiled, buttered small tails
- Prepare: Preheat the broiler on high. Split each tail down the center shell with kitchen shears, stop before cutting into the meat. Gently open the meat and rest it on top of the shell.
- Flavor: Brush flesh with melted butter, minced garlic, lemon juice, and a pinch of salt and pepper.
- Cook: Place on a foil-lined pan about 4–6 inches from the heat. Broil for about 6–8 minutes, until the meat is opaque and just cooked through. Finish with a squeeze of lemon.
- Check: The meat should reach an internal temperature of 145°F (63°C) if you’re using a thermometer.
- Baked, seasoned tails
- Prepare: Preheat oven to 425°F (220°C). Butterfly the tails as described above, and place them on a lined baking sheet.
- Flavor: Mix olive oil or melted butter with garlic, lemon zest, paprika or your favorite seasoning, and a pinch of salt.
- Cook: Bake 8–10 minutes, until the flesh is opaque and exits the shell easily. If you like a bit of color, switch to broil for 1–2 minutes at the end.
Quick tips
- Size adjustments: For tails around 3–4 oz, start tasting at the 6-minute mark when broiling and 8 minutes when baking; larger tails need a few minutes more, but avoid overcooking to keep the meat tender.
- Doneness: Look for opaque, white flesh and a firm texture. A thermometer reading of 145°F (63°C) confirms doneness.
- Butter or sauce: A simple garlic-butter lemon sauce pairs beautifully—melted butter whisked with minced garlic and lemon juice drizzled over the finished tails.
If you’d like, share the exact tail size and your preferred cooking method (broil, bake, steam, or grill), and the plan can be tailored with precise timing and seasoning amounts.
