How to Bake Lobster Tails

Cooking Tails is easy with these 6 simple steps:

While you can cook lobster tails by steaming, baking, grilling or boiling, we are going to stick with the baking technique. Baking is an excellent choice and allows for a beautiful plate presentation- you will just need to be cautious not to overcook.  

  1. Thaw the lobster tail overnight in the refrigerator. If you plan on cooking the tails the same day of purchase, we suggest keeping your lobster tails in a sealed bag and soaking them in cold water for 30-60 min. (The larger the tail, the more time you will need to thaw.)
  2. Cut the upper shell down the center of the back with seafood shears leaving the tail fan intact. Give the tail a rinse and remove any vein or tomalley. Run your finger between the meat and the shell to loosen and separate from each other. Lift the uncooked tail meat through the slit to rest on top of the shell. (Leave the end of the tail meat in the shell where the tail fans out.)
  1. Place lobster tails on a baking pan and add a little water so the lobster tails do not dry out. Brush each tail with a little bit of butter prior to cooking.
  2. Cook at 350 degrees for 10-15 minutes, until meat becomes opaque and white.

3-6 oz.=8-11 min | 6-7 oz.=10-12 min | 8-12 oz.=12-15 min | 12-20 oz.=15-18 min | 20-32 oz.=18-20 min

  1. Add lemon, butter and paprika for seasoning (if desired).
  2. Place under broiler for about 2-3 minutes for a crisp top.

Remove from the oven and you can serve your lobster tails with melted butter and fresh lemon wedges!

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