One of the most common methods for cooking large lobster tails is to bake them in the oven. While baking, the cook can add seasoning, butter and garlic for flavor.
Baked Lobster Tails
The following recipe makes flaky lobster tails even more succulent by adding butter. For extra flavor, the recipe calls for paprika, lemon juice and a host of other seasonings. The tools needed to make this include kitchen shears, a mixing bowl, a brush and a baking pan.
Prep time: 10 min.
Cook time: 25 min
Ready in: 35 min.
- 4 8-ounce lobster tails
- 1/2 cup butter
- 1/2 teaspoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 1 teaspoon ground white pepper
- Defrost the lobster tails
- Preheat the oven
- Shear the lobster tails
- Mix the ingredients
- Brush the tails
- Bake the tails
Let the lobster tails sit out if they are frozen. If they are not frozen, then they are ready to prepare.
Preheat the oven to 450 F.
Cut each lobster tail down the center to expose the meat. Pry the shells apart, leaving the meat at the base of the shell, and press them down. Cut the lobster meat so to lay it on the shells.
In the mixing bowl, mix together all of the ingredients except the lobster tails.
Place the tails in the pan and brush them with the butter sauce.
Place the tails in the oven for about 25 minutes. Make sure to take them out and baste them every few minutes with the remaining sauce.
Because the weight of lobster tails varies, make sure to keep an eye on them in the oven so they don't overcook.