How to prep and bake lobster tails
Ingredients and Supplies:
- Lobster tails
- Scissors
- Baking/cookie sheet
- Aluminium foil
- 3 tablespoons clarified butter
- 3 tablespoons lemon juice
- Spices: paprika, white pepper, garlic powder and salt
Take kitchen scissors and insert them into the shell. Begin to cut along the side as close to the hard shell as possible. Repeat on the other side of the lobster tail. (And yes…those are regular scissors. I unfortunately don’t own kitchen scissors).
At this point the under-shell should be cut free revealing the lobster meat inside. Go ahead and just cut it off.
You might find some of the membrane still on the lobster. Using a knife, carefully cut it away. This is an optional step but it will make the lobster look nicer. Also you might see some black stuff in the tail. Don’t worry it isn’t poop. It’s lobster eggs. I washed mine a bit but you don’t have to. Feel free to just leave it.
In a small bowl, melt your clarified butter ( I used ghee which is awesome btw ). Mix in your lemon juice and then sprinkle in your spices. I didn’t bother measuring. On your baking sheet, tear off a piece of aluminum foil that is big enough to wrap each lobster tails in. Then generously pour your butter mixture onto the lobster meat.
Wrap your lobsters up in the foil. Then place in a 450 degree (F) oven. The timing depends on how big your lobster tail is. I found this nifty chart that might help:
Lobster Cooking Times
2 Oz. – 12 minutes
4 Oz. – 18 minutes
6 Oz. – 22 minutes
8 Oz. – 26 minutes
12 Oz. – 30 minutes
14 Oz. – +35 minutes
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