Lobster tail is a luxury meal. It's meaty in texture, non-fishy in taste, and fairly easy to make. There's really nothing quite like it. Let's get started.

What you'll need:

For broiling the lobster:
1-2 pounds of lobster tails (1 small tail per sandwich)
2 Tbl butter, melted
a few dashes of paprika
a few dashes of garlic powder
a few dashes of onion powder
juice from 1/4 a lemon
pinch of salt

For the sauce/dressing:
1 Tbsp mayonnaise
juice of 1/4 a lemon
2 Tbsp melted butter
a few dashes of paprika
a few dashes of garlic powder
a few dashes of onion powder
pinch of salt to taste

Serve on top-sliced New England or brioche buns

How to make it:

Turn your oven to low broil.

Using kitchen shears, avoiding the meat, carefully cut the back of the tail down the center until you get to the end. Crack the shell open and pull the meat out with your fingers, leaving the end intact. It's ok if it does come completely out.

Fold the shell down inward and pull the meat up to sit on top of it. Set them on a lined baking sheet. Check to see if it needs to be deveined. Just pull up on it with the tip of a knife/scissors and pull it out.

In a small dish, mix together melted butter, paprika, garlic powder, onion powder, squeeze of lemon, and a little pinch of salt. Use a basting brush to generously coat the meat with the sauce.

Broil 5 minutes (for small tails) on top rack - check on it after 5 mins. Make sure you don't overcook it or it can become tough and chewy. Turn the oven off when the lobster shell has turned bright red, and the meat is white and no longer translucent. Give it another minute if needed, then pull it out and let cool.

In a small mixing bowl, mix together mayo, juice of half a lemon and/or melted butter, garlic powder, onion powder, paprika, and a good pinch of salt. Add a little more salt to taste if needed.

Once lobster has slightly cooled, remove the meat from the shell and dice into bite sized chunks. Toss in the dressing.

Toast your buns! Melt 1 Tbl of butter in a cast iron skillet on medium heat and toast the sides of your bun. 

Stuff the buns with the lobster meat, give a squirt of lemon to the tops, and sprinkle with parsley for garnish. Serve warm - but they're just as awesome at room temp or cold.

Enjoy!


Fun fact: Lobster was labeled a delicacy after WWII and only the wealthy would eat it. But before the 19th century, it was served to servants and prisoners as a cheap meal. It's become a commodity since and now only found off the northern east coast of the US and southern coast of Canada, hence the surging price tag.