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Baked Lobster Tails Recipe

Baked Lobster Tails Recipe

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. YIELD:6 servings


  • 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


  • 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.

Nutritional Facts

1 each: 120 calories, 3g fat (1g saturated fat), 113mg cholesterol, 405mg sodium, 1g carbohydrate (trace sugars, trace fiber), 21g protein Diabetic Exchanges:3 very lean meat, 1/2 fat

Reviews for Baked Lobster Tails

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Reviewed Jun. 27, 2016

"I thought this recipe would be bland, but it really wasn't! It was very easy to make and had a great flavor - light and fresh."

Reviewed Dec. 25, 2014

"This was good and really easy."

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:"

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!"

Reviewed Jun. 17, 2013

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

Reviewed Jan. 17, 2013

"Safe recipe for Lobster."

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!"

Reviewed Dec. 31, 2012

"This is my 3rd New Year's Eve in a row that we created lobster tails using this recipe. The only thing I have changed is adding some Old Bay to the mix! Delicious."

Reviewed Dec. 25, 2012

"Excellent recipe! A definite keeper! Never made lobster tail before, I'm so glad I tried it after reading all the good reviews. They were right, it's easy fast. They came out tender, juicy and perfectly flavored. My company loved it!"

Reviewed Feb. 15, 2011

"I never made lobster tail before and decided to give it a try for Valentine's Day. It was so easy and really delicious. I didn't quite understand the instructions for cutting the cartiladge since I've never worked with lobster before - but i just winged it and it turned out good. I made garlic butter for the side also."

Reviewed Feb. 13, 2011

"I'm making these again tonight, for the first time since November 2010. Seems I've found a special dinner that my boyfriend enjoys very much for special occasions. Lobster can be so expensive, and it's something I definitely don't want to mess up. The lobster comes out tender and juicy, and perfectly seasoned."

Reviewed Jan. 2, 2011

"Made these for a New Year's Eve meal and they were fantastic. Very easy and flavorful!"

Reviewed May. 9, 2010

"Very easy. There is no way to mess this one up. Used this reciepe to celebrate Mother's Day 2010 - and what a success! Timed perfectly; seasoned perfectly. Spot on!"

Reviewed Apr. 4, 2010

"So easy to make and delicious. I have always avoided lobster, unsure of how to cook it. This recipe is super."

Reviewed Feb. 19, 2010

"I had never made lobster before thinking it would be difficult, but I found frozen tails in the supermarket, and this recipe made the rest to easy!! Made a great Valentines dinner along with some steak! I plan on using this recipie again!"

Reviewed Nov. 7, 2009

"This recipe is very easy to follow, and the lobster tails turned out perfectly."

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Wine Pairings

Light-Bodied White Wine

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