Ingredients
Equipment
Method
- Prepare the Lobster Tails: Begin by thawing frozen lobster tails completely in the refrigerator. Once thawed, use kitchen shears to cut down the top center of each lobster tail shell, from the wide end down to the fan. Be careful not to cut through the meat. Gently spread the shell open and carefully pry the raw lobster meat up and out of the shell. Lay the meat on top of the shell, creating a "butterfly" effect. This ensures even cooking and beautiful presentation. Rinse the tails under cold water and pat them thoroughly dry with paper towels to remove any residual moisture.4 large Lobster Tails
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the prepared lobster tails on the lined baking sheet, ensuring they are not overcrowded.
- Prepare Garlic Butter Sauce: In a small microwave-safe bowl or a small saucepan, melt the unsalted butter. Once melted, add the minced garlic, salt, and freshly ground black pepper. If using, stir in the paprika. Squeeze in 1 tablespoon of fresh lemon juice into the butter mixture and stir until well combined. The lemon juice will brighten the flavors of the butter and complement the lobster.1/2 cup Unsalted Butter, 3 Fresh Garlic, 1/2 teaspoon Salt, 1/4 teaspoon Black Pepper, 1 large Fresh Lemon, 1/4 teaspoon Paprika
- Brush Lobster Tails with Garlic Butter: Using a pastry brush, generously brush about half of the garlic butter mixture over the exposed lobster meat. Make sure to get into all the crevices to ensure maximum flavor penetration. Reserve the remaining garlic butter for basting or serving.
- Bake the Lobster Tails: Place the baking sheet with the buttered lobster tails into the preheated oven. Bake for 12-15 minutes, or until the lobster meat is opaque and firm to the touch. The cooking time will vary depending on the size of your lobster tails. A good rule of thumb is to cook them for about 1 minute per ounce of tail meat. Be careful not to overcook, as this can make the lobster tough and rubbery.
- Rest and Garnish: Once cooked, remove the lobster tails from the oven. Let them rest for 2-3 minutes. This allows the juices to redistribute, resulting in more tender and flavorful meat. Before serving, drizzle the remaining garlic butter over the cooked lobster tails and sprinkle with fresh chopped parsley. Serve immediately with extra lemon wedges on the side for squeezing.2 tablespoons Fresh Parsley, 1 large Fresh Lemon
Notes
If you have any leftovers, allow the cooked lobster tails to cool completely to room temperature within two hours of cooking. Store in an airtight container for up to 2 days in the refrigerator.
Reheat oven to 250°F (120°C). Place lobster tails on a baking sheet, add a tiny splash of water or a small pat of butter. Cover loosely with aluminum foil. Heat for 5-10 minutes, or until just warmed through.
Reheat oven to 250°F (120°C). Place lobster tails on a baking sheet, add a tiny splash of water or a small pat of butter. Cover loosely with aluminum foil. Heat for 5-10 minutes, or until just warmed through.
