Oven Baked Lobster Tails.
Lobster. What a treat. Growing up in New England I looked forward to our annual Lobster & Clam Bake each summer. Steamed lobsters, little neck clams, corn on the cob, new potatoes and lots and lots of melted butter. We’d cover the picnic table in newspaper before pouring out a layer of steamed seafood love. Everyone up to their elbows in the sweet juices.
Now that I live in the south, live Maine lobsters are not as readily available, however lobster tails are. Being able to prepare them quickly and easily without a giant pot is a bonus.
Begin with fresh lobster tails or thawed if previously frozen. Note: If frozen, thaw in refrigerator overnight.
If shells are not pre-split when purchased, use kitchen shears and cut shell the length of the tail stopping before the tail fan. Gently loosen and remove lobster meat from shells and lay back on top. Place in a shallow baking pan. Drizzle with melted butter and seasoning.
Bake Lobster Tails at 375 degrees for 15 – 20 minutes, depending on size or until internal temp. reads 140 degrees on an instant read thermometer. Our 6-ounce tails took 15 minutes. Serve immediately or plunge in ice bath, then cover and return to refrigerator for up to two days. Immediate use is recommended.
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