Preheat the broiler, and place the rack about 6 inches away from the heat source. Using kitchen scissors, cut the top of the shell down the middle and spread open the shell a bit to expose the meat (this might be easy or hard, depending on how attached the meat is to the shell — it’s all fine).
In a small bowl, melt the butter with the garlic and salt. Brush the tops of the lobster tails with the butter mixture. Broil for about 6 minutes until the meat is firm and opaque (white), and an instant-read thermometer registers 140 F in the center of the tail.
Notes
There are a number of ways to cook lobster tail, but this is one of the easiest. The four main ways are grilling, steaming, broiling, and roasting, and all yield utterly delicious lobster meat.Make sure to get your lobster tails from a reputable source. Never thaw your lobster tails at room temperature, which could increase the chances of a foodborne illness.
Thawing Lobster Tails in the Refrigerator – The best and easiest way to thaw lobster tails is in the refrigerator, either in their packaging or transferred to a sealed container. Lobster tails should thaw in 1 day unless you have really large ones well north of 1 pound each. Place a plate under the thawing lobster to catch any drips.
Thawing Lobster Tailsin Cold Water – You can also place the lobster tails in a well-sealed zipper-top bag and place that bag in a bowl of very cold water. Ensure the bag is tightly sealed so that the water doesn’t soak into the lobster meat. And make sure the water stays cold, changing it as needed. This should take about 2 to 6 hours, depending on the size and amount of lobster tails.