Baked Lobster Tails with Garlic Butter

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Ingredients:

• 4 lobster tails (about 5-6 oz each)

• 1/2 cup (1 stick) unsalted butter, melted

• 3-4 cloves garlic, minced

• 1 tablespoon lemon juice (freshly squeezed)

• 1 teaspoon lemon zest (optional)

• 1 teaspoon paprika

• 1 tablespoon fresh parsley, finely chopped

• Salt and pepper to taste

• 1/2 teaspoon red pepper flakes (optional, for a little heat)

• Lemon wedges (for serving)

Instructions:

Step 1: Prepare the Lobster Tails

1. Preheat the oven to 425°F (220°C).

2. Thaw the lobster tails if they’re frozen. You can do this by placing them in the fridge for a few hours or running cold water over them for about 30 minutes.

3. Cut the top of the lobster shell: Use kitchen shears or a sharp knife to cut down the middle of the top shell, from the wide end to the tail fin. Be careful not to cut all the way through the bottom shell. This will expose the lobster meat.

4. Pull the lobster meat up: Use your fingers to gently pull the lobster meat out of the shell, leaving it attached at the end (near the tail). Place the lobster meat on top of the shell, creating a “butterfly” effect.

5. Remove the vein: If there’s a dark vein (intestine) running down the back of the lobster, carefully pull it out and discard it.

6. Place the lobster tails on a baking sheet: Line it with parchment paper or aluminum foil for easy cleanup.

Step 2: Make the Garlic Butter Sauce

1. Melt the butter: In a small saucepan or microwave-safe bowl, melt the butter over low heat.

2. Add garlic: Once the butter is melted, add the minced garlic and stir for about 1 minute, cooking until fragrant but not browned.

3. Mix in lemon juice and zest: Stir in the fresh lemon juice, and if you’re using it, the lemon zest for a citrusy pop.

4. Add paprika and seasoning: Stir in the paprika, salt, pepper, and red pepper flakes (if you like a little spice). Taste and adjust the seasoning as needed.

5. Add parsley: Finally, mix in the chopped parsley for a fresh, herbaceous note.

Step 3: Prepare the Lobster Tails for Baking

1. Brush the lobster meat: Use a pastry brush to generously coat the lobster meat with the garlic butter mixture, making sure the meat is well covered. Reserve some of the butter sauce to drizzle over the lobster after baking.

2. Season the lobster: Sprinkle a little salt and pepper over the lobster meat. If you like, you can also add a pinch of paprika for extra color and flavor.

3. Arrange the lobster tails: Place the lobster tails on the baking sheet, making sure they are spread out and not touching each other.

Step 4: Bake the Lobster Tails

1. Bake the lobster tails: Place the lobster tails in the preheated oven and bake for about 12-15 minutes. The exact cooking time will depend on the size of the lobster tails, but as a general rule, you should bake them for about 1 minute per ounce of lobster tail.

2. Check for doneness: The lobster meat should be opaque and firm to the touch. It will also be slightly curled. If the lobster tails are done, the internal temperature should reach 140°F (60°C).

Step 5: Serve the Lobster Tails

1. Drizzle with remaining garlic butter: Once the lobster tails are baked, drizzle them with the remaining garlic butter mixture.

2. Garnish with parsley and lemon wedges: Sprinkle a little extra parsley on top for color and freshness. Serve with lemon wedges for squeezing over the lobster.

3. Enjoy!: Serve with your favorite side dishes like roasted vegetables, mashed potatoes, or a simple salad.

Tips for Perfect Lobster Tails:

• Don’t overcook: Lobster cooks quickly and can turn rubbery if overcooked. Keep an eye on it, and check the meat for doneness.

• Butterfly method: The butterfly technique helps the lobster cook more evenly and looks great when served.

• Optional garnish: You can top with extra melted butter, or for more flavor, sprinkle with grated Parmesan cheese before baking.