Baked Lobster Tails Recipe
Baked Lobster Tails Recipe photo by Taste of Home

Baked Lobster Tails Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6 servings

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

Nutritional Facts

1/2 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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Baked Lobster Tails in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p180

Nutritional Facts

1/2 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.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Baked Lobster Tails

AVERAGE RATING
   (22)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 30, 2013

"The lobster was moist and not rubbery at all! The seasoning was good. I did make one tweak though - I butterflied it instead following these directions: http://www.lobsterhelp.com/butterflying-lobster-tails.html"

MY REVIEW
Reviewed Jul. 9, 2013

"Fantastic, easy recipe! The only change I made was using a sprinkle of garlic-salt instead of regular salt. I will be making this again!"

MY REVIEW
Reviewed Jun. 17, 2013

"Good, it is definitely a side dish because it is so small after cooking."

MY REVIEW
Reviewed Jan. 17, 2013

"Safe recipe for Lobster."

MY REVIEW
Reviewed Jan. 2, 2013

"Made this in the toaster oven and it turned out delicious. Would definitely make it for New Year's Eve again!"

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