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)…
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!|
I did not know can buy lobsters from Qoo10! I shd try bake+butter approach the next time….just that I think the butterfly -cut takes time and looks difficult leh….for me. Yours look perfect!
Usually , I steam them with green onions and ginger, then save the lobster “juice” to cook porridge or noodles.
I was surprised to buy fresh seafood on Q10 too! It’s all right as they are a reputable wholesale supplier in SG. With sharp kitchen shears, it should not be too difficult to make the cut. I love steaming too! Shall try that out soon! :)
wow..and again wow! This looks totally divine!
A most luxurious dish, to be enjoyed in the comfort of home!
I love following ypur website. Ur photos r well taken n u made cooking sounds manageable! I tried a few of ur receipess already mainly the chinese cuisines n 1 of ur risotto recipe. I would like to try baking soon. Need your advice on which oven model n type should i get? I dont host parties so most of the time i will cook for 3 to 6 pax. Waiting in earnest youe advice! :)
thank you! :) I am using a very old and simple Rowenta oven. So I’m afraid I can’t really recommend any oven since I only had one all these years. Personally, I don’t like those microwave-oven-all-in-one type. Do shop around and I hope you find an oven you like.
Hi, may l know if this recipe can be replaced by using crayfish ( 虾婆)?
Yes you can, do adjust the cooking time accordingly to the size of your crayfish.