Top Lobster Tail dishes in Toronto

Available as a standalone or surf-and-turf add-on — properly cooked and a reliable upgrade for special-occasion dinners

Clean, sweet Atlantic tail — best ordered as a surf add-on to a steak rather than as a standalone

Classic surf-and-turf anchor — broiled and served with drawn butter, a reliable benchmark for the kitchen's seafood execution

Cleaned, split, and broiled simply — lets the quality of the seafood do the work without unnecessary embellishment

Premium add-on for the boil — sweet tail meat that pairs well with the garlic butter base at a price jump worth it for a special occasion

Whole broiled lobster tail served as a standalone entrée or surf-and-turf add-on — the seafood anchor for non-red-meat diners in the group

Broiled split tail — dependable quality but priced at a significant premium; better as an add-on to a steak than the centrepiece

Broiled and served as an add-on or standalone — well-prepared but priced for what it is; a decent surf-and-turf complement though not the reason to come here

A surf add-on or standalone that varies in quality by season — reliable but not the reason to come; steak carries the meal here

Available as a surf-and-turf add-on or standalone — the upcharge is steep and the preparation is solid but not standout; redirect that money toward a better steak