Baked Lobster Tail

Baked Lobster Tail with Lemon-Garlic Butter

Yields: 2 servings

Prep time: 15 minutes

Cook time: 12-15 minutes

Ingredients:

• 2 lobster tails (about 6-8 ounces each)

• 1/4 cup unsalted butter, melted

• 2 cloves garlic, minced

• 2 tsp fresh lemon juice

• 1 tablespoon chopped fresh parsley (optional)

• 1/2 teaspoon paprika (optional, for color)

• 1/4 tsp cayenne pepper (optional)

• Salt and freshly ground black pepper to taste

• Lemon wedges, for serving

Equipment:

• Baking sheet

• Kitchen shears

• Small bowl

• Pastry brush (optional)

• Instant-read thermometer

Instructions:

1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easier cleanup.

2. Prepare the Lobster Tails:

   • Using kitchen shears, cut down the center of the top shell of each lobster tail, starting from the wide end near the body and stopping just before the tail fin. Be careful not to cut through the meat.

   • Gently separate the shell along the cut and loosen the meat from the sides of the shell using your fingers. Leave the meat attached at the tail end.

   • Lift the meat up and out of the shell slightly. You can either leave it resting on top of the shell or, for a more elegant presentation, pull the meat completely out (leaving it attached at the tail), and lay it on top of the closed shell. This is called "butterflying."

3. Make the Lemon-Garlic Butter:

   • In a small bowl, combine the melted butter, minced garlic, lemon juice, parsley (if using), paprika (if using), salt, and pepper. Stir well to combine.

4. Brush the Lobster Tails:

   • Brush the butter mixture generously over the lobster meat.

5. Bake the Lobster Tails:

   • Place the prepared lobster tails on the baking sheet.

   • Bake for 12-15 minutes, or good rule of thumb, bake in minutes based on the oz of the lobster tail. Example: 7 oz lobster tail will be baked at 7 minutes. Bake until the lobster meat is opaque, white, and firm to the touch. The internal temperature should reach 140-145°F (60-63°C) when checked with an instant-read thermometer inserted into the thickest part of the tail meat. Avoid overcooking, as it will make the lobster tough.

6. Serve:

   • Carefully remove the baked lobster tails from the oven.

   • Serve immediately with lemon wedges for squeezing over the meat. You can also serve with extra melted butter on the side, if desired.

Tips for Success:

• Thawing: If using frozen lobster tails, thaw them completely in the refrigerator overnight before cooking. Do not thaw at room temperature.

• Don't Overcook: Lobster becomes tough and rubbery when overcooked. Keep a close eye on the cooking time.

• Freshness: Use fresh lemon juice and garlic for the best flavor.

• Variations: You can add other herbs like thyme or chives to the butter mixture. A pinch of red pepper flakes can add a little heat. Some people also like to add a splash of white wine to the butter sauce.

Enjoy your delicious baked lobster tails!