Baked Lobster Tail

I love home cooking because it makes a dish like a baked lobster tail so much more accessible and affordable. I bought frozen lobster tails at a steal of S$99 for 12 tails from a seafood wholesaler during a sale (read my detailed review with buying tips here; Disclosure: they are my Qoo10 affliate links). That works out to about $8.25 per tail, which is a fraction of what the restaurants are charging! And cooking with frozen lobster tail is the way to go for a noob cook, as I don’t have to grapple with how to kill them (gasp)…

See Also:

• How to Butterfly Lobster Tail
• Cherry Tomato Pasta Recipe
• Salmon en Papillote Recipe

To enjoy the taste of fresh seafood, I always use the simplest approach to cooking them. In this case, I simply butterfly and bake them in butter. The result was heavenly! The butter turned a lovely golden yellow, resembling clarified butter and infuse itself with the juices from baking the lobster. That turn out to be an unbelievably umami-laden sauce which I spooned over the baked lobster. Both the lobster and the sauce were good to the last bite/drop. This is simple cooking at its best.

Click on photo to view full size	Printable Recipe >>
Note: Ingredients, seasonings and measurements are at the “Printable Recipe” link above.
	Butterfly the lobster. Check out the step-by-step photo tutorial here.
	Rub olive oil all over lobster meat.
	Prepare butter mixture and spread over the top of butterflied lobster.
	Sprinkle parsley and freshly cracked black pepper.
	Place lobster tails on a foil wrapped baking tin. It’s not shown (forgot to take a photo), but I scatter a few small knobs of butter near the lobster.
	Bake in the oven until the lobster is cooked. I positioned the oven rack near the heating coil (on top of my oven) so that it has a broiling effect.
	Serve with cherry tomatoes, a wedge of lemon and parsley for garnishing. Remember to spoon the juices (combination of lobster juices and liquid butter) over the lobster. Enjoy!

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Baked Lobster Tail Recipe

Even though this recipe is for baking, you can also grill or broil with excellent results.

Serves: 2

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

• 2 lobster tails
• 1/2 tbsp extra virgin olive oil
• 15 grams butter cubed
  
• freshly cracked black pepper

(A) Butter mixture

• 1/2 tsp garlic powder to taste; or 1 tsp freshly minced garlic
• 20 grams butter cubed
• 1/2 tsp dried parsley to taste; 1 tsp freshly chopped parsley
• 1/8 tsp sea salt

Serving Suggestions

• lemon wedges
• cherry tomatoes
• parsley

Directions:

1. Butterfly lobster tails by using sharp kitchen scissors to cut the top back of lobster lengthwise, stopping at the tail fan. Take out the lobster meat and piggy back on its shell. Check out step by step photos.
2. Coat lobster meat inside out with olive oil.
3. In a small bowl, mash (A) with a fork until combined. Spread butter mixture over the top of the lobster meat.
4. Place lobster tails in a foil-lined baking tin. Scatter the remaining butter near the lobster.
5. Bake at preheated oven of 200°C (392°F) for about 15 minutes, or until the lobsters are cooked.
6. To serve, plate each lobster tail on a plate. Spoon juices over the lobster. Serve with lemon, cherry tomatoes and parsley.

 

Ingredients Used: butter • cherry tomato • garlic • lemon • lobster • parsley