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Baked Lobster Tails

 Baked Lobster Tails
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
6 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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: 1/2 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.

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Baked Lobster Tails (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.