Ingredients
Equipment
Method
- If using frozen lobster tails, ensure they are fully thawed. The best way to do this is to place them in the refrigerator overnight. For a quicker thaw, place them in a sealed plastic bag under cold running water for 30-60 minutes.2 Lobster Tails (6-8 ounces each)
- Using kitchen shears, carefully cut down the center of the top shell, from the end closest to the tail fins, stopping just before the tail itself. Do not cut through the meat.
- Gently pry open the shell with your thumbs and carefully lift the meat out of the shell, keeping it attached at the base of the tail fins.
- Place the meat on top of the shell. This is known as "butterflying" or "piggybacking" the lobster tail, which allows for even cooking and a beautiful presentation.
- If any dark vein (the digestive tract) is present, gently pull it out and discard.
- Pat the lobster meat dry with paper towels. This helps achieve a better sear and prevents steaming.
- Preheat your oven to 400°F (200°C).
- In a small microwave-safe bowl or saucepan, melt 3 tablespoons of unsalted butter.4 tablespoons Unsalted Butter
- Add the minced garlic to the melted butter and stir to combine.2 cloves Garlic
- Stir in the fresh lemon juice, sea salt, and black pepper. This will be your basting butter.1 tablespoon Fresh Lemon Juice, Pinch Sea Salt, Pinch Black Pepper
- Place the prepared lobster tails on a baking sheet, ensuring they are not overcrowded.2 Lobster Tails (6-8 ounces each)
- Brush generously with about half of the garlic butter mixture over the exposed lobster meat.
- Bake for 12-15 minutes, or until the lobster meat is opaque and firm. The internal temperature should reach 140-145°F (60-63°C). Overcooking will result in tough lobster, so keep a close eye on it. The cooking time will vary depending on the size of your lobster tails. For larger tails (8 ounces or more), you might need an additional few minutes.
- Once cooked, remove the lobster tails from the oven.
- In a small bowl, melt the remaining 1 tablespoon of unsalted butter.4 tablespoons Unsalted Butter
- Brush the cooked lobster tails with the remaining plain melted butter for extra richness and shine.
- Sprinkle generously with fresh chopped parsley.1 tablespoon Fresh Parsley
- Serve immediately with extra lemon wedges on the side for squeezing. This Cook Lobster Tail is best enjoyed fresh from the oven.Extra lemon wedges
Notes
To ensure your Cook Lobster Tail remains fresh and delicious, proper storage is key. Once cooked and cooled, place any leftover lobster meat in an airtight container. It can be stored in the refrigerator for up to 2 days. Avoid leaving cooked lobster at room temperature for more than 2 hours. For reheating, it's best to do so gently to prevent the lobster from becoming tough. Place the lobster meat on a baking sheet, drizzle with a little melted butter or a splash of water to keep it moist, and cover loosely with foil. Reheat in a preheated oven at 300°F (150°C) for about 5-7 minutes, or until just warmed through. Alternatively, you can gently warm it in a skillet over low heat with a touch of butter. Freezing cooked lobster tail is not recommended as it significantly alters the texture and flavor, making it rubbery when thawed.
