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.
Check Out Some of Our Other Hot Content
Leave a Reply
- Best Shrimp Scampi Recipe with Penne November 22, 2014
- Shrimp Scampi with Pasta Recipe November 20, 2014
- Shrimp Fried Rice Chinese Style November 18, 2014
- Diabetic-Friendly Shrimp Stir Fry November 17, 2014
- Herby Salmon Casserole with Sour Cream November 7, 2014
- Poached Salmon with Dill Horseradish Sauce November 5, 2014
- Salmon Patties in a Lemon Cheese Sauce November 2, 2014
- Simple Baked Mexican Fish Filets October 26, 2014
- Easy Cod Croquettes August 31, 2014
- 4-Herb Baked Salmon Recipe August 26, 2014
- Gourmet Roasted Salmon with Pea Puree August 24, 2014
- Lime and Chili Tilapia Taco Recipe August 19, 2014
- Home (71473 Views)
- Authentic British Fish and Chips Recipe (32479 Views)
- Handy Guide to Grilling Lobster Tails (24081 Views)
- Cheesy Cajun Shrimp and Grits Bake – Perfect Party Food (20223 Views)
- Chili Soy Sauce Steamed Fish (19795 Views)
- Fish and Chips (15545 Views)
- Simple Cold Crab Salad (15383 Views)
- Sensational Salmon with Cucumber Dill Sauce (14016 Views)
- Common Seafood SeasoningsJanuary 16, 2015
- The Life Cycle of a SalmonNovember 1, 2014
- The Life-Cycle of a CrawfishOctober 22, 2014
- Shrimp Glossary of Cooking Terms - Shrimp Cooking A - ZOctober 21, 2014
- A Brief History of Shrimp and Shrimp RecipesOctober 21, 2014
- A Closer Look at Shrimp RecipesOctober 21, 2014
- A Complete Guide to Cooking Crab LegsOctober 21, 2014
- A Delicious Guide to the History of Fish RecipesOctober 21, 2014