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.
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,
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.
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.
When
the lobster tails are 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 prepared lobster tails on a baking sheet, brush each lobster tail with
melted butter and bake approximately 15 minutes or until an instant-read
meat thermometer register and internal temperature of 140
to 145 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.
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.
