Baked Lobster Tails Food

GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER

Steps:

• Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
• Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
• Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.

BASIC BAKED LOBSTER TAILS

Steps:

• Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired.

PERFECT LOBSTER TAILS

Steps:

• Preheat the broiler. Place a wire cooling rack inside a rimmed baking sheet. Cut the top shell of the lobster tails lengthwise down the middle with kitchen shears. Then, using a knife, cut all the way through the tails to split into 2 pieces. Place them flesh-side up on the prepared baking sheet.
• Mix together the butter, parsley, shallot, lemon zest, 1/2 teaspoon salt and a few grinds of pepper in a small bowl until well combined.
• Spread 2 teaspoons of the compound butter on the flesh of each lobster tail half. Broil until the shells turn a bright orange, the flesh is opaque and cooked through and the tails begin to curl, about 4 minutes.
• Transfer the tails to a serving platter and top each half with another teaspoon of the compound butter (save the remainder for another use).

HOW TO BAKE LOBSTER TAILS

Steps:

• If you haven't followed the Butterfly Lobster Tails Quick Reference Guide, then make sure your tails are completely thawed. This can be done by leaving your tails in the fridge the night before cooking them or by putting them in cold water.
• Preheat oven to 350 degrees F.
• Place prepared lobster tails on a baking pan. Don't forget to add a little water to the pan so your lobsters' tails don't dry out!
• Brush each lobster tail with Kate's Butter.
• Bake using the baking times below or until an instant-read thermometer registers an internal temperature of 140 degrees. Do not overcook.
• Remove from oven and serve with melted butter and lemon wedges or continue to the next step!
• If you are have followed the butterfly technique, add butter and paprika(optional) and broil for 3 minutes.

THE BEST LOBSTER TAIL RECIPE EVER!

Steps:

• Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
• In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each lobster tail.
• Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.

BAKED LOBSTER TAILS

Steps:

• Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13x9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° until meat is firm and opaque, 20-25 minutes Serve with lemon wedges and melted butter if desired.

BAKED LOBSTER TAILS RECIPE BY TASTY

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
• Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
• Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
• If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
• While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!

10 MINUTE GARLIC BUTTER BAKED LOBSTER TAIL

Steps:

• Preheat broiler to high.
• Set pre-cut lobster tails on a baking sheet or an oven safe dish. (See Notes for Cutting Instructions)*
• Put butter and minced garlic in a small microwavable bowl and microwave about 30 seconds until melted. Using a small spoon, drizzle evenly over the exposed lobster meat.
• Squeeze a slice of lemon over each tail.
• Sprinkle with a pinch of cajun seasonings or sea salt (one or the other - not both).
• Place in the oven and cook until meat is opaque and white (see broiling chart in notes)**
• Remove and serve immediately with drawn butter and lemon slices.

BAKED LOBSTER TAILS

Steps:

• 1. Thaw lobster tails overnight in the refrigerator for approximately 10 hours .
• 2. Using a pair of good kitchen sheers, cut the shell down the center of the back, leaving tail intact.
• 3. Use your fingers to lift the uncooked tail through the slit to rest on the top of the shell; Cover with plastic wrap and refrigerate until ready to bake.
• 4. Place prepared lobster tails on a baking sheet, brush each lobster tail with melted butter. Bake in a 350 degree oven for approximately 15 minutes. Garnish with a lemon slice.

BAKED STUFFED LOBSTER TAILS

Steps:

• Pre-heat the oven to 425 degrees F.
• Start by 'butterflying' the lobster tails. With the hard side of the shell on the table, and starting on the wide end of the tail, cut the belly side of the shell, while also cutting half way through the meat, until just before the end of the tail.
• Using your hands, carefully spread the shell open, and gently pull the tail out, making sure to keep the meat attached to the shell towards the end of the tail. Rest the tail meat on top of the belly of the shell, with the end of the meat still attached to the shell. Carefully, using your fingers and a paper towel, remove the dark vein, if there is one. See notes for further explanation.

EASY BAKED LOBSTER TAIL

Steps:

• In a bowl add the softened butter, garlic, salt, black pepper, 2 tablespoon lemon juice and parsley. Stir to combine the garlic butter and adjust the seasoning to taste, set aside.
• Preheat an oven to 375°F.
• Prepare the lobster tails by first rinsing the shells in cold water. Pat the shells dry with kitchen paper then remove the legs on the underside of the lobster using kitchen shears. Next carefully cut through the centre of the top of the shell, stop at the beginning of the tail.
• Use a spoon to separate the lobster meat from the top of the shell, next use your hands to pull the meat out through the shell so it is exposed at the top.
• Pat the lobster meat dry using kitchen paper (if you prefer you can lightly rinse the flesh with cold water and remove the membrane before drying).
• Then season the lobster meat with Cajun seasoning, spreading on the top and bottom of the meat.
• Next smother the lobster meat with the garlic herb butter making sure to reach the inside of the shell and cover the surface of the meat.
• Place the lobster tails on a baking tray and bake at 375F for 8 minutes until the lobster meat is firm and pinkish-white.
• Serve the easy baked lobster tails hot and pour the garlic butter over the tails, season with extra lemon juice.

BAKED LOBSTER TAILS

Steps:

• Preheat the oven to 425°F (220°C).
• Using kitchen shears, cut the top of lobster tails lengthwise. During this process, you'll cut the top of the meat, which is totally fine.
• Wrap the tail in a paper towel to protect your hands, squeeze the tail gently to crack the bottom of the shell. Be careful not to smash the shell.
• Run a finger between the shell and the meat to detach the meat from the shell, leaving the base of the meat attached to the shell. And then pull the meat out and place it over the shell.
• Discard the dark veins from the middle of the meat.
• Place the prepared lobster tails in a baking dish.
• Brush on melted butter on each lobster tail.
• Evenly sprinkle salt and paprika.
• Pour white wine carefully over the lobster tails and into the pan.
• Bake for 1-1 ½ minutes per ounce. We have 24oz of lobster tails here, so we're baking for at least 24 minutes. The lobster tails are cooked when they're opaque and white, without translucency. But be careful, not to overcook the lobster tails, or they become tough and rubbery.
• In a small dish, combine melted butter and fresh parsley.
• Serve the lobster tails immediately with melted butter with parsley and lemon wedges.

BAKED LOBSTER TAILS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

BAKED LOBSTER TAILS WITH PARMESAN TOPPING

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.
• Cut feet and membrane off the bottom side of each lobster tail. Run a knife inside the top of each tail to loosen meat from the shell. Squeeze some lemon juice between the meat and top side of loosened shell.
• Mix Parmesan cheese, butter, creamy salad dressing, and paprika together in a bowl.
• Shape 2 sheets of aluminum foil into boats just wide enough to hold lobster tails upright; sides should be 1 inch high. Set lobster tails belly-side up in boats. Squeeze more lemon juice over lobster meat. Spoon Parmesan cheese mixture evenly on top.
• Set lobster tails inside the prepared baking dish. Pour in 1/2 inch water around the boats. Place juiced lemon wedges in the water.
• Bake in the preheated oven until lobster meat flakes easily with a fork, about 10 minutes. Turn oven to broil; broil until tops are crispy, about 2 minutes. Crack oven door open; broil for 1 to 2 minutes more.

LOBSTER TAILS

Steps:

• In a large pot, add the water and kosher salt to boil. Add the lobster tails and allow to boil for about 20 minutes and the meat is white and the shells are bright red.
• Remove the tails from the water. I used tongs and they were easy to remove them that way. Allow them to cool for about 10 minutes.
• Turn on the broiler in your oven.
• Make the citrus butter in a small bowl. The 10 minutes while the lobster cools will allow the flavor to increase!
• Using a very sharp knife or kitchen shears, Cut off the top shell of the tail, exposing the meat. Lay the tails on a baking sheet and brush on the butter.
• Broil for about 6-8 minutes. Watch carefully to not burn!
• Enjoy with the remaining butter.

STUFFED LOBSTER TAILS

Steps:

• Preheat oven to 400°F. Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; refrigerate until ready to use.
• Using kitchen shears, cut straight down top center of each lobster tail shell. Use a spoon to gently release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.
• Combine panko, lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.
• Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.

EASY BAKED LOBSTER TAILS

Steps:

• 1. Preheat oven to 450 degrees. Line a sheet pan with foil; set aside.
• 2. Combine butter, lemon juice, salt, black pepper, paprika, garlic powder, and cayenne pepper in a small saucepan. Cook over low heat until butter is melted. Remove from heat. Stir in 1 tablespoon parsley. Reserve half of the butter sauce for serving; use remaining for brush-on sauce.
• 3. Using kitchen shears, cut through the top of the lobster shells, down the center, just to the tails. Split the shells. Use thumbs and fingers to spread shells open. Gently loosen lobster meat from shells, then pull meat away from bottom shells, leaving tail portions attached. Close shells and carefully place row of meat on top.
• 4. Place lobsters in prepared pan. Brush with butter brush-on sauce. Bake until meat is opaque and lightly browned (145 degrees), allowing 4 to 6 minutes for 4-oz. lobsters and 8 to 10 minutes for 8-oz. lobsters.
• 5. Remove lobsters from oven. Brush and/or serve with remaining butter sauce. Garnish with additional parsley, if desired.