How does baked lobster tails grab you as an appetizer? That sweet and firm flesh doused in melted butter is an absolute delight and couldn’t be easier.
Baked lobster tails as an opening course for a holiday meal is the way to go, it’s a dish easy to create and your guests will love you for it.
Now I am sure you know that lobster tails are an expense only worth bearing for those you love, so if you are planning on sharing your lobster tails, ask yourself this, “do I love this person?”
These are 4 oz lobster tails which also make these babies ideal partners for a nice cut of steak, very few say no to surf and turf.
Baked Lobster Tails
Piggyback lobster tails with lashings of butter
Servings: 3
Ingredients
- 6 4 oz lobster tails
- 6 oz unsalted butter
- Dash smoked paprika optional
Equipment and Utensils
- Kitchen scissors
- Baking sheet
Instructions
- Cut the top of the shell lengthways with scissors, but do not cut through to the tail, leave the tail intact.
- Carefully pry lobster meat from shell with your fingers and then pull the meat through above the shell so that it sits on the shell.
- Carefully place lobster tails on a baking sheet.
- Melt 3 oz butter and baste the lobster tail flesh.
- Sprinkle a few with a little smoked paprika.
- Then place in a preheated oven at 350 until meat is no longer opaque (approx. 15-18 minutes).
- Once lobster tails are cooked, melt the other 3 oz butter and serve with lobster tails.
