Description
Tender, sweet lobster meat bathed in rich, garlicky melted butter, finished with bright lemon and fresh parsley.
Ingredients
Scale
- 4 tails raw lobster tails (6 to 8 ounces each) (thawed if frozen)
- 1/2 cup unsalted butter (melted)
- 4 cloves garlic (finely minced)
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh flat-leaf parsley (finely chopped)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- lemon wedges (for serving)
Instructions
- Preheat the oven to 425°F (220°C / gas mark 7). Line a rimmed half-sheet baking pan with parchment paper or aluminum foil.
- Pat the thawed lobster tails completely dry with paper towels.
- Using sharp kitchen shears, cut down the center of the top rounded shell, stopping right before the tail fan. Do not cut through the bottom shell or the tail fan.
- Gently spread the shell open with your fingers. Slide a finger beneath the meat to detach it from the shell base, then lift the meat upward to rest on top of the closed shell seam. Cut a shallow slit down the center of the lifted meat.
- In a small bowl or saucepan, combine the melted butter, minced garlic, lemon juice, smoked paprika, kosher salt, black pepper, and chopped fresh parsley.
- Arrange the butterflied tails on the baking sheet. Brush two-thirds of the garlic butter mixture generously over the exposed lobster meat. Reserve the remaining butter for serving.
- Bake on the center oven rack for 12 to 15 minutes, until the shells turn bright red, the meat is opaque white, and an instant-read thermometer inserted into the thickest part reads 135°F to 140°F (57°C to 60°C).
- Remove from the oven and let rest for 2 to 3 minutes. Brush with the reserved warm garlic butter and serve immediately with fresh lemon wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: main course
- Cuisine: seafood
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 0
- Sodium: 600
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 30
- Cholesterol: 90
Keywords: Always thaw frozen tails completely in the refrigerator overnight before cooking; do not bake from frozen. Cold-water lobster tails offer sweeter flavor and firmer texture than warm-water varieties. Store cooked leftover lobster in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 300°F (150°C) oven in a covered baking dish with 1 to 2 tablespoons of melted butter for 6 to 9 minutes to avoid toughening the meat. Avoid using a microwave.