Celebrate the flavors of pure effortless elegance with these tender and juicy Baked Lobster Tails caressed with garlic butter. With just a few simple steps you’ll feel like a total culinary rockstar while allowing the natural succulence of the lobster to shine with this baked lobster.
When you start with the freshest Maine lobster tails, it doesn’t take much to allow them to be the star of any meal. Combining the easy process of a lobster bake with a quick to prepare garlic and herb butter, this lobster tail recipe is impressive enough for any special occasion yet easy enough for any level of cook. Baked lobster is simple, delicious, and will turn any meal into a true lasting memory.
The Basics of Lobster Tail Preperation
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Cooking lobster tails always starts with deciding how to prepare lobster tails, especially when you’re learning how to cook lobster tails. Different methods for cutting lobster tails are better suited to different recipes for lobster tails. When it comes to baking lobster tail, the most popular way to prepare your lobster tail is by either butterflying it or cutting the shell so the meat rests on top. This method is called piggyback.
If you’ve ever ordered surf and turf at a steakhouse or high end restaurant, or indulged in the luxurious of a perfectly prepared lobster tail at your favorite restaurant, chances are it was cut in a piggyback style. Not only does this style of preparing lobster make a for a beautiful presentation, it also fully exposes the make allowing you to season it and baste it. In addition, it also makes for an easier way to remove the meat from the shell. Making lobster piggyback style is truly a classic preparation.
How to Piggyback Lobster For Baked Lobster Tails
- First, make sure that your lobster is fully defrosted. How to cook lobster tail with complete success always starts with properly defrosting the tails.
- Next, use kitchen shears to cut down the top of the shell, stopping at the tail fin. Remove the vein and give the meat a quick rinse.
- After that, gently use your finger to ease the meat away from the shell and loosen it.
- Finally, carefully pull the meat over the top, allowing to rest on the shell. You can lightly split the meat down the middle to splay it open a little more, creating more surface area if desired.
Choosing the Best Lobster Tails for Baking
Oven baked lobster tail starts with picking the perfect tails. Here at LobsterAnywhere we also source hardshell, Maine Grade A lobster tails ideal for any lobster tail recipe. In addition to being sustainably sourced, they’re also individually quick frozen. Here are our top tips on how to pick the perfect tails for your baked lobster tails.
- Pick larger tails. Aim for at least medium lobster tails that are 6-7 ounces. This will help prevent overcooking.
- Always make sure your lobster was individually quick frozen. This locks in the flavor and texture of the lobster. Batch frozen lobster is cheaper, but also tends to shrink during the cooking process and dries out.
- Cold water Atlantic lobster is the best. Not only does it have a sweeter flavor but it also has a more firm yet tender texture.
- The best way to cook lobster tail starts with avoiding previously frozen lobster. Many times when purchasing lobster from the grocery store the lobster tails will have been defrosted for several days.
The Importance of Quality Ingredients
The best way to cook lobster tail always starts with picking the best ingredients. Aside from the lobster tails, you only need a handful of simple ingredients for baked lobster tails with garlic-herb butter. Here are a few tips for picking the best ingredients so you can take your baked lobster tail recipe to the next level.
- Pick a high quality butter for the simple sauce. This will give you a richer, more pronounced flavor.
- Both salted and unsalted butter will work. However, if you use salted butter you may want to hold back on adding too much salt.
- Fresh is always best! Skip the garlic in the toothpaste tube and instead hand mince your garlic.
- Fresh is also best when it comes to citrus. Not only will freshly squeezed lemon juice give you that pure, clean, bright flavor of sunshine but you can also use the citrus zest.
- Skip the dried herbs and instead reach for fresh parsley. This will give you the maximum amount of flavor.
- Avoid table salt and use fine sea salt. In addition to having a clean flavor it also compliments the natural brininess of seafood. If you don’t have fine sea salt kosher salt can also be used.
How to Cook Lobster Tails in the Oven
Successfully baking lobster tails starts with being prepared and knowing some simple basics. From how to bake lobster tails at the right temperature to the best baking dish to use, this will help simplify the process and break it down so you can successfully know how to bake lobster tail in the oven.
- Preheat your oven to 400-425 depending on the recipe. Lobster tails bake best at a higher temperature.
- Position your rack in the center of the oven. You don’t want the flesh too close to the heating element when you place the lobster in oven. We are baking the lobster tails, not broiling lobster tails.
- Always cook to temperature, not so much time. The baking time will vary by the weight of the lobster tails and also individual ovens.
- To prevent your lobster from drying out you can pour a little water or even wine into the bottom of your baking dish. This will create steam and help gently cook the lobster meat.
- Pick a baking dish that will accommodate your lobster tails without over crowding them. You can also use a high rimmed sheet pan if desired.
Baked Lobster with Garlic and Herbs Recipe
When it comes to recipes for lobster tails it doesn’t get any more classic than a baked lobster tails recipe with the bright addition of garlic, lemon, and herbs. It’s just the right accent to complement the natural sweetness of the lobster without ever overpowering it. In addition, these easily accessible ingredients make it simple for anyone to recreate at home. Baking lobster tails just requires a few steps, so let’s break it down.
- Make sure that your lobster tails are fully defrosted.
- Preheat your oven to 425 degrees and position the rack in the center of the oven.
- Use kitchen shears or a sharp knife to carefully cut down the top of the shell, stopping at the tailfin.
- Remove the vein from the lobster tails and give them a quick rinse. Pat them dry.
- Use your fingers to ease the meat away from the shell, pulling it up to rest on the shells.
- Brush the meat with olive oil and lightly sprinkle it with fine sea salt, kosher salt, or your favorite seafood seasoning.
- Place the tails into the baking dish. You can drizzle a little water into the bottom of the dish if desired to create steam. Place the baking dish in the middle of the oven on the middle rack.
- Make your garlic-herb butter. Add the butter and garlic into a small saucepan over medium heat and stir until the butter is melted. Remove from the heat and stir in the fresh parsley and lemon juice.
- After 12 minutes check on the lobster. Brush it with the garlic butter and then allow it to cook for another 10-15 minutes depending on the size of the lobster tails. Pull them out when they are between 135-140 degrees. Drizzle the remaining garlic-herb butter over the top.
Tips for Cooking Frozen Lobster Tails
When it comes to cooking lobster tails. most likely you will be purchasing frozen lobster tails. Knowing how to cook a frozen lobster tail only requires a few simple steps along with planning ahead of time.
- Remove the package of lobster tails from the freezer the night before you plan on cooking them and place them on a plate in the refrigerator.
- Allow them to gently defrost in the refrigerator overnight and up to 24 hours, depending on the size of the lobster tails. Allow a little additional time for colossal lobster tails and monster lobster tails.
- Alternatively, if you’re short on time and plan on cooking the lobster tails that day, you can also run cool water over the bag with the lobster tails until they’re defrosted.
- For the best results don’t submerge the tails directly in water as it can make the meat soggy.
Baked vs. Boiled Lobster Tails: A Comparison
You might be wondering is it better to boil or bake lobster tails? Both ways of cooking lobster tails have their place. Here are some tips to think about when it comes to how to cook lobster tails.
- Unlike boiled lobster tails, the natural flavor of the lobster isn’t diluted by water. Instead it is concentrated and enhanced by the high heat.
- Most baked lobster tail recipes give you the opportunity to add additional layers of flavor like seasonings and flavored butter or olive oils.
- When it comes to cooking lobster tails on the stove you’ll need a large pot where the tails can freely move around without the water spilling over. For baked lobster tails all you need is a baking dish or sheet pan.
- Not only does water dilute the natural flavor of the lobster meat but if can also make the meat slightly soggy.
Frequently Asked Questions
Always cook your lobster tails to temperature. You an instant read thermometer to make sure that your tails are between 135-140 degrees.
Place the frozen lobster tails on a plate in the refrigerator and allow them to gently defrost overnight up to 24 hours.
Pick a baking dish that is large enough to hold the tails without crowding them. You can also you a sheet pan with higher sides.
After you have cut the tails and removed the vein from the tail give them a quick rinse under cool water and then pat the tails dry.
If the meat is discolored and not a semi translucent beige, discard it immediately. Also avoid cooking lobster tails where the meat is mushy or mealy. The only thing lobster should smell of is a faint saline, sea smell. It shouldn’t smell fishy.
You can freeze the lobster shells to use at a later time to make lobster stock of seafood stock.
Baked Lobster with Garlic and Herbs
Baked lobster tails combine a simple process with the fresh, classic flavors of a garlic-herb butter.
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 4 8-ounce lobster tails, defrosted
- Juice of 1 lemon
- 2 garlic cloves, grated
- 1/3 cup flat leaf parsley, chopped
- 8 tablespoons unsalted butter
- Olive oil
- fine sea salt
Instructions
- Preheat the oven to 425 degrees.
- Place a small saucepan on medium heat with the garlic and butter. Stir until the butter is melted. Stir in the lemon juice and parsley.]
- Use kitchen shears to carefully cut down the top middle of the lobster shell, stopping at the tailfin. Use your fingers to ease the meat away from the shell. Remove the vein in the tail meat and give it a quick rinse.
- Ease the meat over the top of the shell.
- Brush the lobster meat with olive oil and give it a light sprinkle of fine sea salt or kosher salt.
- Place the lobster tails in a baking dish or on a sheet pan, careful not to crowd them.
- If desired, pour a small amount of water or even white wine into the bottom of the baking dish. This will create steam.
- Place the baking dish in the middle rack in the middle of the oven and allow the lobster to bake for 20-27 minutes, brushing with the garlic-herb butter halfway through.
- Remove the lobster tails from the oven when they’re between 135-140 degrees. Drizzle the remaining garlic herb butter over the top.
- Prep Time: 10
- Cook Time: 20
- Category: Entree
- Method: Baking
- Cuisine: American