Baked Lobster Tails
 How To Bake Lobster Tails - Lobster Tail Recipe


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Nothing is as elegant and delicious as baked lobster tail. Lobster tails are easier to obtain than whole lobsters and easier to prepare. Buying a whole lobster is very expensive, and because most of the meat is found in the claws and in the tail, it is more economical to just buy a quantity of frozen lobster tails rather than the whole lobster itself. Check out my article How To Buy Frozen Lobster Tails.

Baked Lobster Tail

Don't forget to check out my five-course Baked Lobster Tail dinner menu which includes this fabulous Baked Lobster Tails.


Baked Lobster Tails

Recipe Type: Seafood, Lobster, Dinner Menu
Yields: 4 servings
Prep time: 10 min
Cook time: 15 min

 

Ingredients:

4 (6-ounce) frozen Lobster Tails*
Melted butter
 Lemon slices

* Figure one (1) lobster tail per person.
 

Preparation:

Defrost (thaw) lobster tails overnight in the refrigerator. NOTE: The lobster tails may be cooked frozen, but for the best results, defrosted them before cooking. Check out my article How To Buy Frozen Lobster Tails.

To defrost lobster tails, place them in the refrigerator for a period of approximately 8 to 10 hours or alternatively place them in a bowl of cold water.


lobster tailsTo prepare the lobster tails:

When defrosted, insert point of kitchen shears between the meat and the hard shell.

  • Cut the shell down the center of the back with scissors, leaving tail fan intact. NOTE: Do not remove the under shell. I run my little finger between the meat and the shell to loosen from each other.
  • Lift uncooked tail through the slit to rest on the top of the shell (this is called a piggyback lobster tail.)
  • At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.

Preheat oven to 350 degrees F.

Place lobster tails on a baking sheet, brush each prepared lobster tail with butter and bake approximately 15 minutes or until an instant-read meat thermometer register and internal temperature of 140 degrees F. (do not overcook, as they will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red color well before the meat is thoroughly cooked inside. Remove from oven when done.

This is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
 

cooked Lobster Tails
Serve immediately with melted butter and lemon slices.

If the lobster tails will not be eaten right away, they must be cooled quickly in ice-water. Drain the chilled lobsters, cover, and refrigerate. You can keep cooked lobsters in your refrigerator for 1 to 2 days.

Makes 4 servings.