Baked Lobster Tails

Baked lobster tails are elegant, easy to make, and super impressive for any meal! Here’s a simple, foolproof method:

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Ingredients (Serves 2–4)

• 2–4 lobster tails (about 6–8 oz each)

• 4 tbsp butter, melted

• 2 cloves garlic, minced

• 1 tsp paprika

• 1 tsp lemon juice

• Salt and pepper, to taste

• Lemon wedges, for serving

• Fresh parsley, chopped (optional, for garnish)

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Instructions

1. Prep the lobster tails:

   • Using kitchen scissors, cut down the top shell of each lobster tail, stopping just before the tail fin.

   • Gently pull the lobster meat upward, resting it on top of the shell. This is called “piggybacking” and helps it cook evenly.

2. Make the garlic butter:

   • In a small bowl, mix melted butter, minced garlic, paprika, lemon juice, salt, and pepper.

3. Brush and season:

   • Brush the lobster meat generously with the garlic butter mixture.

4. Bake:

   • Preheat your oven to 425°F (220°C).

   • Place the lobster tails on a baking sheet.

   • Bake for 12–15 minutes, depending on the size of the tails. The meat should be opaque and slightly firm (not rubbery).

5. Serve:

   • Drizzle with any remaining garlic butter, garnish with parsley, and serve with lemon wedges.

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💡 Tips for perfection:

• Don’t overbake; lobster cooks quickly and can become tough.

• You can broil for the last 1–2 minutes for a slightly golden top.

• Serve with sides like rice, roasted veggies, or a simple salad.

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If you want, I can give a fancier version with a cheesy, breadcrumb topping that turns baked lobster tails into a restaurant-style dish. It’s super tasty and still simple to make. Do you want me to give that version too?