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)…
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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|
|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!|