If the thought of cooking lobster intimidates you, this is far and away the recipe to start with. Meet our simple, no-fuss route to perfectly Baked Lobster Tails in just 25 minutes. The meat comes out perfectly cooked, juicy, sweet, and delicate thanks to our butter garlic sauce that practically makes itself in the oven. No extra work here!
You won't have to worry about all that shell-intact fuss, and you're welcome. Lobster meat is fancy enough all on its own, even without the bright red shell presentation. So, unless you've come equipped with some serious lobster tail removal skills and you're dying to use them, this recipe will be a breath of fresh air for you!
Like our Salmon with Dill Sauce or Cast Iron Filet Mignon, this is definitely a dish to impress! Whether it's date night, a gourmet treat for your family (sans the fuss!), or something special for your next dinner party, you've got everything you need right here and we have full faith in you!
WHICH LOBSTER TO BUY?
Cold-water lobster is preferred over warm-water lobster, as it has an extra tender and more buttery texture. Cold water lobster might be identified at your grocery store as Maine, Atlantic, Canadian, or North American lobster.
For this Baked Lobster Tail recipe, you can use previously frozen or fresh lobster. However, if you are using frozen lobster, you will want to be sure it is fully thawed before cooking.
You can thaw frozen lobster tails by placing them in the refrigerator about 24 hours before it is time to cook, or allowing cold water to run over the lobster tails until thawed.
HOW TO REMOVE LOBSTER TAILS FROM THE SHELL
The trickiest part about making Baked Lobster Tails is getting to the lobster tail! But don't let that stop you. After your first tail is conquered, you'll pretty much be a pro.
For this task, you will most definitely want to have a pair of kitchen shears on hand. Use the kitchen shears to cut lengthwise through the top of the shell.
Once you have cut all the way down to the tip of the tail, grasp each side of the tail with your hands and gently pull outward to crack the outer shell.
From there, you will gently wiggle to loosen the lobster meat from the shell and remove it completely.
HOW TO MAKE BAKED LOBSTER TAIL
To kick off your Baked Lobster Tail recipe, preheat your oven to 425°F and place the lobster tails in a small buttered au gratin dish or an 8 x 8" baking dish.
Next, we're going to whip up our garlic lemon butter mixture! For this mix, you will need room temperature, unsalted butter, fresh garlic, kosher salt, black pepper, and lemon zest. You will combine all of these ingredients in a small bowl, using a fork to mix until everything looks evenly distributed.
Drop scant tablespoon-sized mounds of the butter all across the tops of the lobster tails.
Transfer the lobster tails to bake in the oven for about 10 minutes or until the lobster is fully cooked, the meat is opaque and the internal temperature registers at 140°F.
Baste the lobster tails with the melted butter from the bottom of the dish and sprinkle with a garnish of either fresh parsley or tarragon.
Tarragon is a traditional flavor that pairs very well with lobster, but if you are not keen on the flavor of licorice, you might find parsley is better suited for your pallet.
It is officially time to make that butter concoction from earlier go to work for you! Remove your lobster from the baking dish, transfer it to either a serving platter or plates, and add a squeeze of lemon juice over the top, if desired. Then, place the fine mesh sieve over a small bowl and strain the melted butter and garlic from the baking dish over the sieve.
Next time you're in the mood for seafood, try our Baked Fish.
Place the butter alongside your lobster tails and serve with lemon wedges, if desired.
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Baked Lobster Tail can sound like an intimidating dish, but with this easy step-by-step guide you'll be serving it up in no time!
- ½ cup room temperature unsalted butter
- 4 (4-5 ounce) lobster tails (thawed if previously frozen)
- 2 cloves minced garlic
- 1 teaspoon Kosher salt
- ¼ teaspoon black pepper
- Zest of a lemon, plus lemon wedges for serving
- 2 teaspoons fresh chopped tarragon or parsley
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Preheat the oven to 425°F and have ready a buttered, small au gratin dish or an 8x8" baking dish.
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Using kitchen shears, cut lengthwise through the top of the shell. Delicately pull the shell away from the meat and remove the tail. Transfer the lobster tails to the prepared baking dish and set aside.
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Add the butter, garlic, salt, pepper, and lemon zest to a small bowl and use a fork to mix well until combined.
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Drop scant tablespoon-sized mounds of the butter across the lobster tails and bake for about 10 minutes, or until the lobster registers 140°F.
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Remove the lobster from the oven and baste the tails with the melted butter. Sprinkle with chopped tarragon or parsley over the tops of the tails.
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If you'd like to serve dipping butter alongside your lobster, plate the lobster tails, and place a small sieve over a bowl. Pour the butter from the baking dish over the sieve and discard the sieve contents. Serve the strained butter alongside your lobster tails and enjoy.
Source | Americas Test Kitchen, LobsterAnywhere.com