Baked Lobster Tails Recipe

Baked Lobster Tails Recipe photo by Taste of Home

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Lobster tails are a rich and filling entree, especially when served alongside steak. In this recipe, our home economists cut three lobster tails in half to feed six people.—Taste of Home Test Kitchen

This recipe is:

Diabetic Friendly

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Baked Lobster Tails Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6 Servings

15 20 35

Ingredients

3 lobster tails (8 to 10 ounces each)
1 cup water
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
1 tablespoon butter, melted
2 tablespoons lemon juice
Lemon wedges and additional melted butter, optional

Directions

Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage.
Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice.
Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired. Yield: 6 servings.

Nutritional Facts 1 lobster tail (calculated without additional butter) equals 120 calories, 3 g fat (1 g saturated fat), 113 mg cholesterol, 405 mg sodium, 1 g carbohydrate, trace fiber, 21 g protein.

Originally published as Baked Lobster Tails in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p180