Restaurant-quality lobster tail from your air fryer in just 10 minutes! Tender, buttery, and incredibly flavorful with garlic lemon butter. Perfect for special occasions. Follow our tested method and you'll get perfect results every single time.
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Using sharp kitchen scissors, cut straight down the center of the hard shell from the opening to (but not through) the fan tail. Gently pull the shell apart and lift the meat up and over the shell, resting it on top.
Combine melted butter, minced garlic, lemon juice, paprika, salt and pepper. Stir well. Reserve half for serving.
Brush the exposed lobster meat very generously with half the garlic butter. Don't be shy — the butter bastes the meat as it cooks.
Preheat for 3 minutes. Lower temperature than most air fryer recipes to prevent the delicate lobster from overcooking.
Place lobster tails meat-side UP in the basket. Cook at 380°F for 6-8 minutes depending on size. 6 oz tails = 6 min, 8 oz tails = 8 min.
Lobster is done when meat is opaque white (no translucency) and internal temp reaches 140°F. Drizzle with remaining garlic butter, add parsley and serve with lemon.
Lobster is done when the meat is completely opaque (white, not translucent) and reaches 140°F internal temperature. It should pull away from the shell slightly.
At 380°F: 6 minutes for 6 oz tails, 8 minutes for 8 oz tails, 10 minutes for 10 oz tails. Always check with a thermometer — overcooked lobster becomes rubbery.
Yes, always thaw completely. Thaw in the refrigerator overnight or in cold water for 30-60 minutes. Pat dry thoroughly after thawing before cooking.
