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
- 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.
Originally published as Baked Lobster Tails in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p180
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
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review