Home cooks often default to the broiler under the assumption that lobster demands high, steakhouse-style heat. Testing shows otherwise. A standard home broiler emits intense, directional radiant heat exceeding 500°F from an element situated mere inches away. Because lobster tails are irregular in thickness, tapering sharply from the plump anterior segment down to the narrow tail fan, a broiler creates an aggressive thermal gradient. The top ridges of the meat quickly climb past 160°F and turn leathery while the protected underside resting against the inner shell struggles to reach food-safe doneness.
Baking, by contrast, relies on ambient convective heat. Setting an oven preheat temperature of 375°F to 400°F establishes an even thermal blanket around the entire shell. The calcium-rich carapace functions as a radiant shield, absorbing intense heat and gently conducting warmth into the underside of the meat while the exposed surface cooks at a manageable rate.
Myosin, the primary contractile protein in lobster muscle, begins denaturing around 120°F, turning translucent flesh opaque white. Actin denatures between 140°F and 150°F, causing muscle filaments to contract violently and expel retained moisture. Broiling blows through this critical window in seconds. A steady 385°F bake provides a wide, controllable four-to-six-minute landing zone, eliminating the guesswork that leads to an overcooked meal.
