Baked Lobster Tails
These baked lobster tails are super easy and are ready to eat in 15 minutes! The garlic herb butter melts into the lobster as it bakes, infusing every bite with savory, zesty goodness. Baking at a high temperature ensures the lobster cooks quickly and stays succulent, while the smoky paprika and fresh lemon zest brighten the flavors for a perfect balance.
Servings: 4 servings
Ingredients
- 4 lobster tails
- ½ cup good-quality butter melted
- 4 cloves garlic minced
- zest of 1 lemon slice the same lemon into wedges for later use
- ½ teaspoon sweet or smoked paprika
- 1 tablespoon fresh parsley finely chopped
- salt and pepper to taste
- extra melted butter for serving (optional)
Instructions
- Preheat the oven to 500°F (260°C) and line a baking sheet with parchment paper or lightly grease it.
- Butterfly the lobster tails. Using a pair of kitchen shears or kitchen scissors, carefully cut through the top of the lobster shell, stopping just before the tail fin. Gently pull the lobster meat out of the shell, leaving the end attached. Place the meat on top of the shell, fanning it slightly for an elegant presentation.
- Make the garlic herb butter. In a small bowl, mix the melted butter, minced garlic, lemon zest, paprika, parsley, salt, and pepper until blended.
- Assemble. Brush the garlic herb butter generously over the lobster meat, then place the lobster tails on the prepared baking sheet. Add the lemon slices around the lobster tails for extra flavor as they bake.
- Bake. Place the lobster tails on the middle rack of your oven and bake for 8-10 minutes, depending on the size of the lobster tails. The lobster meat should be opaque and white, with an internal temperature of 140°F (60°C) on an instant-read thermometer.
- Serve. Remove the lobster tails from the oven and serve with extra melted butter and the baked lemon slices on the side for added citrusy flavor. Enjoy your buttery, succulent lobster tails with garlic herb goodness! They're perfect for a special occasion or an indulgent dinner.
Notes
- When cutting the lobster shell, use sharp scissors to ensure a clean cut, making it easier to pull the meat out without damaging it.
- Let the lobster tails sit at room temperature for 15-20 minutes before baking. This helps them cook more evenly.
- Pat the lobster tails dry with a paper towel before applying the garlic herb butter. This helps the butter adhere better and prevents excess moisture during baking.
- Watch the lobster tails closely, as they cook quickly, especially at 500°F. Keep an eye on them to avoid overcooking and resulting in tough, rubbery meat.
- Broil for extra color: If you want a slightly browned, crispy top, broil the lobster tails for the last 1-2 minutes of cooking. Just be careful not to burn the garlic butter.
Nutrition
Serving: 1lobster tail | Calories: 258kcal | Carbohydrates: 1g | Protein: 11g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 451mg | Potassium: 157mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 920IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 0.3mg
