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Broiled Butter Lobster for Surf and Turf | Kita Roberts GirlCarnivorecom

Broiled Butter Lobster


  • 2 fresh lobster tails
  • 4 tbs butter
  • salt and pepper
  • paprika
  • fresh chives snipped


  • On a clean work surface with a sharp pair of kitchen scissors, cut open the back of the shell. To do this, hold the lobster with one hand and carefully insert the scissors just under the shall along the back. Cut all the way down to the tail.
  • Peel open the shell carefully and gently wiggly the meat to remove it. When it is all loose, peel the meat out from within the shell, fold the shell back and place the meat on top.
  • Heat the broiler and check that your oven rack is about 4 to 6 inches from the top (the second / middle highest slot).
  • Arrange the lobsters on a broiler pan and sprinkle with just a bit of paprika. Place under the broiler for 5 to 8 minutes, until the meat has become opaque. Remove from oven and quickly place a pat of butter over each lobster. Return to heat just to melt and cook through if needed, another 1 to 2 minutes.
  • Season with salt and pepper if needed and sprinkle freshly chopped chives over the lobster. Serve with a perfectly grilled steak, a simple baked potato, lemon wedges and clarified butter for serving.