Easy Baked Lobster Tails Recipes

EASY BAKED LOBSTER TAIL

Steps:

• In a bowl add the softened butter, garlic, salt, black pepper, 2 tablespoon lemon juice and parsley. Stir to combine the garlic butter and adjust the seasoning to taste, set aside.
• Preheat an oven to 375°F.
• Prepare the lobster tails by first rinsing the shells in cold water. Pat the shells dry with kitchen paper then remove the legs on the underside of the lobster using kitchen shears. Next carefully cut through the centre of the top of the shell, stop at the beginning of the tail.
• Use a spoon to separate the lobster meat from the top of the shell, next use your hands to pull the meat out through the shell so it is exposed at the top.
• Pat the lobster meat dry using kitchen paper (if you prefer you can lightly rinse the flesh with cold water and remove the membrane before drying).
• Then season the lobster meat with Cajun seasoning, spreading on the top and bottom of the meat.
• Next smother the lobster meat with the garlic herb butter making sure to reach the inside of the shell and cover the surface of the meat.
• Place the lobster tails on a baking tray and bake at 375F for 8 minutes until the lobster meat is firm and pinkish-white.
• Serve the easy baked lobster tails hot and pour the garlic butter over the tails, season with extra lemon juice.

BAKED LOBSTER TAILS RECIPE BY TASTY

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
• Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
• If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
• While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!

BAKED LOBSTER TAILS

Steps:

• Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13x9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° until meat is firm and opaque, 20-25 minutes Serve with lemon wedges and melted butter if desired.

PERFECT LOBSTER TAILS

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

BAKED STUFFED LOBSTER TAILS

Steps:

• Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
• To make stuffing, tear bread into small pieces.
• Chop parsley.
• Melt butter in a small skillet over Medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, thyme, salt, and pepper. If it is not holding together you can add a tiny bit of milk or water. Mix to blend and set aside.
• Heat oven to 450°F.
• Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open. Lift tail meat, leaving it attached at fan end, and lay over top of shell, piggyback style.
• Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.
• Pour wine into an 8 x 8-inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake (uncovered) 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white).
• Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.
• For Clarified Butter:.
• Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
• Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.

BAKED LOBSTER TAILS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

BASIC BAKED LOBSTER TAILS

Steps:

• Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired.