Baked Lobster Tail Recipe

Photo Courtesy of sanctumsolitude

This baked lobster tail recipe is a nice simple way of preparing tails.

Preheat oven to 400 degrees.

Baking lobster tails can be done with either fresh or previously frozen tails. If the tail is frozen, thaw it completely before cooking it.

To prepare the tails simply, cut away the underneath of the tail shell with scissors. Cut along the hard shell, on both sides, and across the bottom of the tail, but the fins. Then lift away the soft shell, leaving the hard shell to hold the meat. Or, if you like a fancier presentation, you can butterfly the lobster tail.

To keep the tails from curling while they cook, stick a skewer lengthwise through the lobster meat.

If you like a buttery taste, you can brush drawn butter on the lobster meat, or flavoured butter, such as lemon butter, or garlic butter. Or you can leave the meat plain, it's up to you.

Put the lobster in a shallow baking tray, with the meat side up, and put in the oven. Lobster dries out easily if it's overcooked, especially in the oven, so I start checking it at 10 minutes. You can tell that baked lobster tails are done when the meat is opaque (solid white).

For a fancy presentation, sprinkle some paprika or parsley on the tail, serve with a lemon wedge and drawn butter.