Ingredients
Equipment
Method
- Prepare the Lobster Tails: If using frozen lobster tails, thaw them completely in the refrigerator overnight or under cold running water for about 30 minutes. Using kitchen shears, carefully cut down the center of the top shell lengthwise, from the thickest part to the beginning of the tail fin. Be careful not to cut through the bottom shell or the meat. Gently pry open the shell and loosen the meat from the shell with your fingers, leaving it attached at the tail end. Lift the meat up and over the top of the shell, resting it on top. This is often called "butterflying" or "piggybacking" the lobster. Place the prepared lobster tails on a baking sheet.2 Lobster Tails
- Preheat Oven and Prepare Garlic Butter: Preheat your oven to 400°F (200°C). In a small microwave-safe bowl, melt 3 tablespoons of the unsalted butter. Add the minced garlic, fresh lemon juice, salt, black pepper, and optional red pepper flakes to the melted butter. Stir well to combine.4 tablespoons Unsalted Butter, 3 cloves Garlic, 1 tablespoon Fresh Lemon Juice, 1/4 teaspoon Salt, 1/8 teaspoon Black Pepper, Pinch Red Pepper Flakes
- Brush and Bake: Evenly brush half of the garlic butter mixture over the exposed lobster meat on each tail. Bake for 12-15 minutes, or until the lobster meat is opaque and no longer translucent. The internal temperature should reach 140°F-145°F (60°C-63°C). Be careful not to overcook, as this can make the lobster tough.
- Finish with Fresh Herbs: While the lobster is baking, melt the remaining 1 tablespoon of unsalted butter in a small pan or microwave. Once the lobster tails are cooked, remove them from the oven. Drizzle the remaining plain melted butter over the cooked lobster meat. This adds another layer of rich butteriness.4 tablespoons Unsalted Butter
- Garnish and Serve: Garnish generously with fresh chopped parsley. Serve immediately with extra lemon wedges on the side for squeezing, if desired.1 tablespoon Fresh Parsley
Notes
Reheat gently at 275°F (135°C) for 5-7 mins. Freezing cooked lobster is not recommended due to texture change.
