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Baked Lobster Tail

Butter, garlic and some simple seasonings combined with a perfect lobster tail is all you need to create this restaurant inspired dish at home! Great with garlic mashed potatoes, roasted asparagus and a chilled bottle of white wine! Take it next level with a filet for the ultimate "surf and turf" feast for date night at home!

Don't forget to post a photo and tag @boujeekitchen. Follow on social media for videos of step by step instructions on how to prepare! :)

lobster, parsley, paprika, garlic, butter, lemons
Baked Lobster Tail

*Recipe is for 20 oz lobster tail, but you can use any size you'd like, and adjust for time. See time chart below for reference.

Baked Lobster Tail Recipe

Prep Time: A few mins

Cook Time: 18-20 mins

Total Time: About 20-25 mins

Yield: 2 Generous Servings

Note*: Time does not include thawing

*To thaw frozen lobster tails, the best method is to thaw them overnight in the refrigerator, and use them the next day. For faster thawing, you can put them in ziploc bags, and submerge in cold water until thawed. They should feel soft to the touch once completely thawed (similar to thawed shrimp). Thawing time will vary by size.

Bake Times per Lobster Tail Size:

6-7 oz. lobster tails: 10-12 minutes

8-10 oz. lobster tails: 12-15 minutes

16-20 oz. lobster tails: 15-18 minutes

20-24 oz. lobster tails: 18-20 minutes

What You'll Need:

  • 1 20 oz lobster tail

  • 2 Tbsp unsalted butter

  • 2 tsp minced garlic

  • 1/4 tsp paprika

  • 1/2 tsp dried parsley

  • pinch kosher salt (shy of 1/4 tsp)

  • 1/8 tsp pepper

  • lemon wedges, for serving

  • melted butter, for dipping

How to Prepare:

  1. Preheat oven to 350 degrees and line a baking sheet with foil. [Use social media links for video of visual instructions of how to work with the lobster.] Using a kitchen shear, cut downwards through the center of the lobser, until you reach the very start of the tail fan. Flip lobster and use fingers to press on the underside about every inch to "pop and release" underbelly of meat from the bottom of the shell. Flip back over and run finger along inside, down the length of the meat to slowly peel lobster meat away from the shell. Once all meat is "loosened," pull out, leaving tail fan attached, and create a "piggy back" by placing the meat on top of the shell. Use fingers to "butterfly" meat open (see video), and take note of any long, stringly looking vein pieces you see running down the center or going across, you'll want to discard these. Give meat a quick rinse and pat dry with paper towels.

  2. Place lobster on baking sheet and set aside.

  3. Combine butter, garlic, paprika, parsley, salt and pepper, and warm in saucepan on cooktop, or in microwave using microwave safe dish until butter is melted, and mixture is aromatic.

  4. Using a pastry brush, brush butter mixture onto lobster tail to coat generously.

  5. Put in oven and bake for 20 mins, or until a temperature thermometer registers at least 135, but no higher than 140. 135 is perfect to make room for "carryover cooking," and to prevent meat from being rubbery and overcooked.

  6. Serve hot with fresh squeezes of lemon and melted butter for dipping. Enjoy!

lobster, parsley, paprika, garlic, butter, lemons
Baked Lobster Tail

My grace is all you need, for my power is the greatest when you are weak. 2 Corinthians 12:9


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