Baking a lobster tail is one of the most straightforward ways to cook it, and it locks in the wonderful juices. If you overcook it a little, this cooking method is also more forgiving than broiling or grilling. You can either wrap the tail with aluminum foil (a good idea if it is very large and likely to dry out) or cook it without the foil. Use a fresh or thawed lobster tail in the following recipe. You need to prepare the lobster, loosening it from its shell so it comes out easily when you serve it, and then drizzle over a tangy mixture of butter, herbs, and lime juice.
Different size lobster tails have different baking times. If you are using a ten ounce tail, it will take between twenty five and thirty minutes. A two ounce one will take twelve minutes, a four ounce one will take about eighteen minutes, and a six ounce one takes about twenty two. A large twelve ounce one will take half an hour and a fourteen ounce tail might need thirty five minutes to cook thoroughly.
This baked lobster tail recipe is really easy to make and you will love the tangy lime flavor. Add a pinch of chili powder too, if you want to spice it up a bit. Serve this with rice and a simple green salad.
- 10 oz Maine lobster tail
- 3 tablespoons lime juice
- 3 tablespoons butter
- Small pinch each garlic powder, salt, black pepper, and paprika
- 3 lime slices
- Preheat the oven to 450 degrees F.
- Use kitchen shears to cut down one side of the lobster tail, as close to the side as possible.
- Repeat down the other side, and then cut the shell at the base of the tail across the middle.
- Holding the top of the shell, you can now peel it back.
- Cut around the lobster meat so it is easier to remove once the lobster is done.
- Combine the lime juice, butter, and seasonings and drizzle this over the lobster tail.
- Arrange the lime slices over the top.
- Put the lobster tail on a piece of aluminum foil and fold up the ends to seal it completely.
- Bake for 25 minutes, or until done.
Wrapping the lobster in foil before cooking this baked lobster tail recipe locks in all the wonderful juices and stops it from burning in the oven. Baking is a great cooking method for lobster tails, because it is pretty much foolproof. Lobster has a timeless classiness about it, yet it is not as difficult to work with as people might imagine. In fact, because it tastes so good, you do not need to add much to it at all – just some butter to keep it moist, a pinch of seasoning, and a little lemon or lime juice for a pleasing tang.
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