Baked Lobster Tails with Citrus-Herb Butter
Active Time: 20 Mins
Total Time: 20 Mins
Yield: Serves 4 (serving size: 1 lobster tail)
Lobster may seem intimidating to cook, but these baked lobster tails are a simple and elegant preparation that’s incredibly approachable—even if it’s your first time cooking the shellfish. A bright herbaceous compound butter are all that the sweet, tender lobster meat needs to sing. However, after baking, you could also extract the lobster meat from the shells and use it for classic lobster rolls or a decadent lobster mac and cheese. You can find frozen lobster tails at most supermarkets.
- 4(5 oz.) fresh lobster tails
- 1/2 cup (4 oz.) unsalted butter, melted and divided
- 2 teaspoons fresh lemon juice (from 1 lemon)
- 1 teaspoon finely chopped fresh tarragon
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon thinly sliced fresh chives
- 1/2 teaspoon finely chopped garlic (from 1 garlic clove)
- 1/4 teaspoon kosher salt
- Lemon wedges, for serving
How to Make It
Preheat oven to 450°F. Using kitchen shears, cut straight down top center of lobster tail shell. Use a spoon to gently release lobster meat from each side of shell. Gently pull meat away from bottom of lobster, and place on top of shells. Place lobster tails on a baking sheet lined with parchment paper, and spoon 1 tablespoon of the butter over each. Bake in preheated oven until bright red and opaque, 12 to 14 minutes.
Meanwhile, heat remaining 1/4 cup melted butter in a small saucepan over medium-low. When ready to serve, remove butter from heat, and transfer to a small serving bowl. Stir in lemon juice, tarragon, parsley, chives, garlic, and salt. Serve lobster tails with citrus-herb butter and lemon wedges.
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