Baked Lobster Tail Recipe
Lobster Tails are a delicious dinner item that are easy to bake in your oven at home with a minimal of fuss or mess. We stock frozen, cold water lobster tails that were flash frozen to ensure fresh taste. Follow our easy recipe to make a treat to enjoy with friends and family.
Ingredients
Directions
- 1
If frozen, thaw the lobster tails, then cut a “V” shape out of the top of the shell. Do this by cutting from the abdomen towards the tail, with the tip of the V being at the base of the tail. This will allow you to pull the meat out from the shell for easier cooking. We recommend using kitchen shears for this step.
- 2
Rinse the tail to remove loose pieces of shell. Then reach into the tail, and pull the meat from the shell. You may want to use a paring knife to help remove the meat if it sticks. One you’ve pulled the meat away from the tail, take and place it back on top of the shell, sticking up over the shell a little bit. This will help promote even cooking and easier eating.
- 3
Season meat with a pinch of salt & pepper, a squeeze of lemon juice, and place a small piece of butter directly on top of the meat.
- 4
Preheat your oven to 400F, and place lobster tails on a sheet pan. Baked for 1.5 minutes per ounce.
- 5
Once done, the shell will be red, and meat bright white. Remove, and top with a mixture of melted butter & lemon juice and enjoy!
- 6
Try with Filets for a Surf and Turf Dinner.
Get more great recipes at lakegenevacountrymeats.com
Recommended Pairings
Champagne
The sparkling wine that all other sparkling wines desire to be, Champagne is made only in France from Chardonnay, Pinot Meunier and Pinot Noir. The end result is a sparkling wine of unparalled complexity and richness.
Top Regions:
- Champagne, France
Pairs great with:
- Champagne will pair with anything, but I particularly like it with buttered foods
