Ingredients
Scale
- 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