Perfect Baked Lobster Tails – Nothing is as elegant and delicious! This is usually a special occasion meal, but whether you are planning a luxurious evening at home or a casual dinner date, impress your family and friends with a delicious lobster tail dinner. There is always a reason to celebrate when serving lobster tails.
Serving lobster tails to your dinner guests or loved ones is always a special treat, so you want them to taste great! 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 and make these wonderful cooked Lobster Tails. Saying this, be careful and buy the best product you can afford and buy from a reputable source.
Please check out my five-course Baked Lobster Tail dinner menu which includes this fabulous Baked Lobster Tails.
Baked Lobster Tails Recipe:
Additional Outstanding Recipes Using Lobsters:
Butter-Poached Lobster with Caviar Mousse & Dijon Mustard Sauce
In the fall of 1999, after five years serving an inventive butter-poached lobster dish at the French Laundry, his celebrated restaurant in Yountville, Calif., chef Thomas Keller published this recipe in his cookbook called The French Laundry. Thomas Keller said “I wanted to find a way to cook lobster gently, so it wouldn’t be tough. I don’t remember seeing it done anywhere else, and this made perfect sense to me. Who in America hasn’t had lobster with melted butter?”
Lobster Bisque Dewey
The outstanding lobster bisque recipe is from the 1965 cookbook A Treasury of Great Recipes by Mary and Vincent Price. The original recipe came from the Gage and Tollner Restaurant in Brooklyn, New York. This delicious soup is the result of cooking lobster meat in butter and then adding cream. Rich, delicious, and tasting of pure essence of lobster.
Lobster Cakes with Papaya Mayonnaise
The lobster meat shines in these wonderful hand-made lobster cakes. Can be served as an appetizer or an entree. I adapted this recipe from Chef Gregory Cornelius of the Crescent Club in Memphis, Tennessee.
Lobster Macaroni and Cheese
This is a very decadent macaroni and cheese. Makes a great company dish. Your guests will be blown away! Don’t worry about the calories, as they just slide easily down your stomach!
This classic dish has been popular since the mid 1870’s. Also learn about the interesting history and lore of Lobster Newberg.
Paella – Chef Brandon Frohne’s Paella
Recipe by Chef Brandon Frohne, an award winning 4th generation Chef and Winery Chef at the acclaimed Chateau an Winery and Resort in Braselton, Ga.