Lobster Tails are a decadent and delicious dinner that’s way easier to make at home than you’d think! Melted butter, garlic, and smoked paprika enhance the flavor of the lobster meat to make them melt in your mouth. And this main(e) dish comes together in under 20 minutes!
Lobster Tails
Save the stress of trying to get reservations at the fancy steak and seafood restaurant in town and make your own 5 star meal in no time flat! Lobster tails may seem intimidating but the cooking process is actually insanely easy. We’re using the oven method for these so all you have to do is prep the tails, season, and bake. Broil for a minute or 2 to get that restaurant worthy presentation and there you have it! I love to serve these for a special occasion dinner or even during the holidays to mix things up. Plate them alongside a loaded baked potato and a caesar salad and I guarantee you’ll have meal miles better than the local seafood chain.
Dreading having to decide dinner? Check out these catches of the day: Savory Shrimp Scampi or some Creamy Crab Soup!
Can I use frozen lobster?
Yes! Actually, if you don’t live near the coast or somewhere that has fresh lobster brought in on the daily, your lobster at the supermarket will likely come to you frozen and that’s okay! Most of the time that’s the best way to ensure your seafood is fresh. Just thaw them in the fridge before baking!
How To Make Lobster Tails
- Preheat. Preheat your oven to 350°F.
- Cut. Use sharp kitchen shears to cut through the top of each lobster shell. Cut lengthwise from the top to the tail fan. Slice the tail fan on either side to make a T cut.
- Prep. Remove the digestive tract and carefully push the shell aside to loosen the meat. Gently pull the meat up so it rests on top of the shell.
- Squeeze. Squeeze a generous amount of fresh lemon juice over the meat.
- Season. Sprinkle with salt, garlic powder, and fresh paprika to season. Place a thin slice of butter on top of each tail.
- Bake. Bake the lobsters for 6 minutes. The meat should be opaque and slightly golden.
- Broil. Turn off the oven and turn on the broiler on high. Cook for another 1-2 minutes. Keep an eye on it so the meat doesn’t overcook! The tails should be deep red in color.
- Serve. Serve with some fresh lemon wedges and a sprinkling of parsley as a garnish. Enjoy!
Storing Lobster Tails
Store any leftover lobster in an airtight container in the fridge for 2 days.
To properly reheat lobster tail you want to retain as much moisture as you can which means avoiding the microwave. The best method is putting it back in the oven, wrapped in foil, and heating it at 350°F for about 5-10 minutes. You could also steam the lobster tails on the stove for about 5-10 minutes if you have a steamer pot handy.
Ingredients Notes for Lobster Tails
- Lobster Tails – You can check with the seafood counter at your local supermarket to see what’s fresh and in stock. Maine lobster tends to be sweeter and have a better texture, rock lobsters are more mild in flavor.
- Lemon – Freshly squeezed gives you the brightest and boldest flavor! Trust me, skip that refrigerated concentrated stuff.
- Seasonings – Salt, garlic powder, and smoked paprika is my go to combo. I like to keep it simple and let the flavor of the lobster shine.
- Butter – You want to thinly slice the butter to not overwhelm the meat but of course add in that beautiful butter flavor! Use unsalted butter to cut down on the sodium content of the dish.
Enjoy!
~Nichole
Lobster Tails
Ingredients
- 4 Lobster tails
- 1 Lemon juiced
- 1/2 tsp Salt
- 1/2 tsp Garlic powder
- 1/2 tsp Smoked paprika
- 2 Tbsp Butter thinly sliced
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Use kitchen shears to cut through the top shell of each lobster tail lengthwise to the tail fan.
- Slice on each side of the fan to make a T cut.
- Remove the digestive tract if needed.
- Carefully push the shell aside and loosen the meat then gently pull the meat upward and rest it on top of the shell.
- Squeeze fresh lemon juice over the lobster meat, then sprinkle evenly with salt, garlic powder, and smoked paprika.
- Place a pat of butter over each lobster tail and bake for 6 minutes, or until the meat is opaque and lightly golden.
- Turn the broiler to high and cook for another 1-2 minutes or until the top and sides turn a deep red color. (Do not overcook or the meat will be tough.)
- Serve with lemon wedges and freshly minced parsley for garnish if desired.
Notes
These lobster tails can be stored in an airtight container in the fridge for up to 2 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
