Easy Baked Lobster Tails (Printable Version)
Tender lobster tails with garlic butter and lemon, baked to perfection
# What You'll Need:
→ Seafood
01 - 2 lobster tails (6-8 oz each)
→ Garlic Butter
02 - 4 tbsp unsalted butter, melted
03 - 2 garlic cloves, minced
04 - 1 tbsp fresh parsley, finely chopped
05 - 1 tsp lemon zest
06 - 1 tbsp fresh lemon juice
07 - 1/2 tsp paprika
08 - Salt and black pepper, to taste
→ Garnish
09 - Lemon wedges
10 - Additional chopped parsley
# Directions:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or foil.
02 - Using kitchen shears, cut through the top shell of each lobster tail down to the tail fin. Gently pull apart the shell and lift the meat, resting it on top of the shell while keeping it attached at the base.
03 - In a small bowl, combine melted butter, minced garlic, parsley, lemon zest, lemon juice, paprika, salt, and pepper.
04 - Place prepared lobster tails on the baking sheet. Brush each tail generously with the garlic butter mixture, reserving a small amount for after baking.
05 - Bake for 12-15 minutes until meat is opaque and slightly firm to the touch, reaching internal temperature of 140-145°F.
06 - Remove from oven and brush with remaining garlic butter. Garnish with lemon wedges and extra parsley if desired. Serve immediately.
# Expert Tips:
01 -
- Fifteen minutes in the oven yields impossibly tender meat that practically melts in your mouth
- The garlic butter creates this incredible crust that everyone fights over at the table
02 -
- Overcooking happens faster than you expect, so check at the 12 minute mark even if they do not look done yet
- The butter can burn easily under the broiler, so watch like a hawk during those final golden minutes
03 -
- Thaw frozen tails in the refrigerator for 24 hours rather than using quick methods that can affect texture
- Room temperature lobster tails cook more evenly, so let them sit out for 20 minutes before prep