VIDEO HERE. Baking lobster tails is the easiest way to cook up the succulent seafood treat. Butterflied and brushed with a mixture of sweet lemon and garlic butter, these tasty baked lobster tails are great for Valentine's Day, Mother’s Day, date night in, or any ...
VIDEO HERE. Baking lobster tails is the easiest way to cook up the succulent seafood treat. Butterflied and brushed with a mixture of sweet lemon and garlic butter, these tasty baked lobster tails are great for Valentine's Day, Mother’s Day, date night in, or any time you want to enjoy a special meal with lobster tail at home. Want to make lobster tails on the grill? Try our grilled recipe here!Read More Read Less
- 1 Preheat oven to 400°F (204°C). Split top side of lobster tail shells by using kitchen shears to cut straight down the middle towards the fan of the tail. Do not cut through the fan or meat. Pull sides of shell apart gently, just enough to work with the meat. Separate meat from the shell—you can use a spoon or your fingers to do this. Carefully lift meat up and out of opening, but do not completely disconnect from end of tail. Squeeze the shell closed, then lay meat on top of the shell over the cut. Score meat lengthwise using a sharp knife, cutting only about halfway through the meat. Spread meat apart to butterfly over the shell.
- 2 Place lobster tails on large shallow baking pan. Mix butter, lemon juice, chives, garlic powder and paprika in small bowl. Reserve 3 tablespoons (45ml) of the mixture; set aside. Brush lobster meat evenly with remaining butter mixture.
- 3 Bake about 12 to 15 minutes or until lobster is cooked through. Brush with reserved butter mixture or serve on the side. Serve with fresh lemon wedges.
- 4 Test Kitchen Tip: How do you know when lobster tail is done? Similar to shrimp, lobster is cooked through when the flesh is firm and opaque. The shells will also turn bright red, but likely before the lobster meat is cooked through. Make sure the meat is white, with no translucent gray areas. You can also use a thermometer—when the internal temperature of the meat reaches 140°F (60°C), it’s ready!