Description
This simple lobster tail recipe delivers a delicious and elegant meal with minimal effort. Featuring fresh or frozen lobster tails brushed with a flavorful garlic butter and baked to perfection, it’s a quick way to enjoy a gourmet seafood dish at home.
Ingredients
Scale
Lobster Tails
- 4 lobster tails (fresh or frozen, 4 to 6 ounces per tail)
Butter Sauce
- 4 tablespoons unsalted butter
- 2 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 pinch salt
- 1 pinch freshly ground black pepper
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the lobster tails evenly.
- Prepare Lobster Shell: Use kitchen scissors to carefully cut down the top of each lobster shell, starting from the thick end, creating space to expose the meat.
- Loosen Lobster Meat: Gently pull the lobster meat out of the shell slightly, keeping it attached at the end, so it lays on top for better cooking and presentation.
- Make Garlic Butter: Melt the unsalted butter, then stir in the minced garlic, lemon juice, paprika, salt, and freshly ground black pepper to create a flavorful brush-on sauce.
- Brush Lobster Tails: Generously brush the lobster tails with the prepared garlic butter mixture, coating the meat for rich flavor.
- Arrange on Baking Tray: Place the lobster tails on a baking tray with the meat side up to ensure even cooking.
- Bake: Bake in the preheated oven for approximately 15-20 minutes until the lobster meat becomes opaque and firm to the touch.
- Baste After Baking: Remove lobster tails from the oven and baste with any remaining garlic butter to enhance moisture and taste.
- Rest and Garnish: Allow the lobster tails to rest for a few minutes before sprinkling with fresh parsley and serving.
Notes
- Ensure lobster tails are fully thawed if using frozen to promote even cooking.
- Do not overcook the lobster to avoid tough, rubbery meat; opaque and firm indicates doneness.
- Adjust seasoning to taste, especially the amount of salt and paprika.
- Serve immediately for best flavor and texture.