Deviled Lobster Tails Recipe

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Overview

These spicy and flavorful lobster tails are quick and easy to prepare. Despite what you may see in supermarkets, most “fresh” lobster tails have been previously frozen and thawed. For the best quality, opt for frozen lobster tails and thaw them yourself.

Recipe by: John Mitzewich (Chef John)

Updated on: February 14, 2024
Servings: 4
Total Time: 20 minutes

Ingredients

  • 1/4 cup mayonnaise
  • 2 tablespoons chopped tarragon (or substitute chervil or dill)
  • 1 tablespoon sriracha sauce
  • 1 teaspoon ground paprika
  • 1 teaspoon lemon juice
  • 1/4 teaspoon ground cayenne pepper
  • 1 pinch salt
  • 4 frozen lobster tails – thawed, split in half, and deveined

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Step 1: Prepare the Sauce

In a bowl, mix together the mayonnaise, tarragon, sriracha sauce, paprika, lemon juice, cayenne pepper, and salt. Adjust seasoning to taste.

Step 2: Preheat the Oven

Set the oven to 500°F (260°C) and position an oven rack about 8 inches from the broiler. Preheat the oven’s broiler.

Step 3: Prepare the Lobster Tails

Loosen the lobster meat from the shell while keeping it attached near the tip of the tail. Place the lobster tails on a baking sheet lined with crinkled aluminum foil to help them stay in place.

Step 4: Apply the Sauce

Spoon some of the prepared sauce beneath the lobster meat, then spread a generous amount over the top.

Step 5: Broil the Lobster Tails

Broil the lobster tails in the preheated oven for 5 to 7 minutes, until browned and cooked through.

Chef’s Tips

  • These ingredient measurements are approximations—adjust according to taste.
  • If tarragon is unavailable, substitute with dill, chervil, or a mix of thyme, parsley, and chives.
  • Monitor cooking time carefully to avoid undercooking or overcooking. The lobster should be opaque and firm when done.

Reviews & Feedback

Average Rating: 4.4 out of 5 (19 Ratings)
Most Helpful Review:

“We all loved this, especially my husband! I cut the cayenne in half, and it was still on the edge of too hot for me, but he raved about it. Watch the cooking time—I had to put mine back in for a few more minutes. Definitely making it again!” – Chertinep

FAQs

1. Can I use dried tarragon instead of fresh?

A: Yes, you can substitute dried tarragon, but use a smaller amount since dried herbs are more potent than fresh ones.

2. What if I don’t have sriracha?

A: You can replace sriracha with another hot sauce or a mix of chili flakes and vinegar for a similar heat level.

3. How do I know when the lobster tails are done?

A: Lobster meat should be opaque and firm. If it’s translucent, it needs more time in the oven.

4. Can I use this sauce on other seafood?

A: Absolutely! This sauce pairs well with crab, scallops, halibut, cod, and even chicken or pork.

5. What should I serve with deviled lobster tails?

A: These go well with asparagus, a side of buttery mashed potatoes, or pesto gnocchi for a complete meal.

Enjoy your delicious Deviled Lobster Tails!

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