- 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.
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
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"This was good and really easy."
"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"
"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!"
"Good, it is definitely a side dish because it is so small after cooking."
"Safe recipe for Lobster."