Baked Lobster Tail Recipe Food Network | This has been the 1st year since I’d been maybe 8 yrs.old that I wasn’t nearly beginning to see the ball drop. By the way, it would be a-rockin’ New Year’s Eve within our house. Plus I did nothing as far as cooking – we shut off for your late lunch with these nieces and ate enough to stay full for the remainder of the day.
Baked Lobster Tail Recipe Food Network
Fortunately, I made our “fancy” meal several nights before. I assume you could potentially call this our faux NYE meal. It snowed that day, so our offers go forth were foiled. Frank picked these babies up and although these were frozen, I managed to thaw them in a cold water bath within an hour.
I like to maintain shells to them while baking…it keeps the meat moist. It might not be as pretty as putting the tail ahead, but it sure is tasty.
I know lots of people are intimidated by designing these in the home, but you shouldn’t! It’s super easy and costs WAY below ordering them in a restaurant. Give them a try…maybe for Valentine’s Day…
- 4 pieces lobster tails (6 to 8 oz. each)
- 2 tablespoons melted butter
- 2 teaspoons parsley flakes
- 4 teaspoons juice of fresh lemon
- 3/4 cup water
- 1/2 teaspoon salt
- A pinch of ground black pepper
- Preheat oven to 360 degrees Fahrenheit. Make a vertical slit in the lobster tail with a pair of kitchen scissors. Starting from the top moving toward the end of the queue.
- Exposing the meat of lobster gently pulling the sides created by the slit in opposite directions. Pull the meat with your hands. Not completely remove the meat. Arrange the lobster on a baking tray (tray should have a raised edge)
- Combine the salt, pepper, butter and parsley in a bowl. Using a basting brush, brush the butter mixture on the exposed flesh of the lobster.
- Pour water into the baking tray where lobster tails sitting.
- Bake for 22-25 minutes. Let cool and then transfer to a serving dish. Serve with lemon butter sauce