Ingredients
Equipment
Method
- Prepare the Lobster Tails: If using frozen lobster tails, ensure they are fully thawed. The best way to thaw them is overnight in the refrigerator or by placing them in a sealed plastic bag under cold running water for about 30-60 minutes. Once thawed, pat them dry with paper towels.2 large lobster tails
- Butterfly the Lobster Tails: Using sharp kitchen shears, cut down the center of the top of the lobster shell, from the end of the tail up to but not through the fan-shaped tail fins. Be careful not to cut into the meat too deeply.
- Expose the Meat: Gently open the shell where you made the cut. Using your fingers, carefully loosen the meat from the bottom of the shell. Lift the meat out of the shell through the cut, resting it on top of the shell, so it sits proudly like a "piggyback." Gently press the shell halves together underneath the meat to create a stable base. Repeat for the second lobster tail.
- 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 butterflied lobster tails on the prepared baking sheet.
- Make the Herb Butter Sauce: In a small saucepan or microwave-safe bowl, melt the unsalted butter. Add the minced garlic, chopped fresh parsley, chopped fresh chives, lemon juice, smoked paprika, and red pepper flakes (if using). Stir well to combine all ingredients. Season with salt and freshly ground black pepper to taste.1/2 cup unsalted butter, 2 cloves garlic, 1 tablespoon fresh parsley, 1 teaspoon fresh chives, 1/2 lemon juiced, 1/4 teaspoon smoked paprika, Pinch red pepper flakes, Salt, Freshly ground black pepper
- Brush the Lobster: Generously brush the exposed lobster meat with the herb butter sauce. Ensure the sauce coats the entire surface of the meat. You’ll want to reserve a little sauce for basting and serving.
- Bake the Lobster Tails: Place the baking sheet with the lobster tails in the preheated oven. Bake for approximately 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. Avoid overcooking, as this can make the lobster tough.
- Baste During Cooking (Optional): Halfway through baking, you can brush the lobster tails with a little more of the herb butter sauce to keep them moist and flavorful.
- Rest and Serve: Once cooked, remove the lobster tails from the oven. Let them rest for a minute or two before serving. This allows the juices to redistribute, ensuring tender meat.
- Garnish and Enjoy: Drizzle any remaining herb butter sauce over the cooked lobster tails. Garnish with additional fresh parsley or chives, and serve immediately with fresh lemon wedges.Lemon wedges
Notes
Leftovers can be stored in the refrigerator for 2-3 days in an airtight container. Reheat gently in a 250°F (120°C) oven to prevent toughening.
