Delicious Baked Lobster Tails with Garlic Herb Butter

Indulge in the ultimate seafood delight with our Baked Lobster Tails with Garlic Herb Butter recipe. This exquisite dish combines the sweet, tender meat of lobster tails with a luscious garlic herb butter, creating a symphony of flavors that is both elegant and comforting.

Begin by preparing the garlic herb butter, a blend of softened butter, minced garlic, fresh parsley, and a hint of lemon juice. This aromatic mixture not only enhances the natural flavor of the lobster but also adds a gourmet touch to the dish.

To prepare the lobster tails, start by preheating your oven to 425°F (220°C). Carefully cut the top shell of each lobster tail lengthwise to expose the meat. Gently lift the meat from the shell, resting it on top for an impressive presentation.

Generously brush the lobster meat with the garlic herb butter, ensuring each nook and cranny is covered with this delicious blend. Place the prepared lobster tails on a baking sheet lined with foil or parchment paper for easy cleanup.

Bake the lobster tails in the preheated oven for 12-15 minutes, or until the meat is opaque and the edges begin to brown slightly. This method ensures the lobster remains juicy while the garlic herb butter infuses it with rich flavors.

Serve these baked lobster tails with additional melted garlic herb butter on the side, along with your favorite accompaniments, such as steamed vegetables or a fresh garden salad. This dish is perfect for special occasions or whenever you want to treat yourself to something extraordinary.

Ingredients :

Instructions :

Notes :

• Choose fresh lobster tails that are firm and have a mild scent, avoiding any with a strong fishy odor or discoloration.
• Thaw frozen lobster tails in the refrigerator overnight or under cold running water if short on time, ensuring they are fully thawed before preparation.
• Use sharp kitchen shears to cut the lobster shell, making it easier to access and cook the meat evenly.
• Be gentle when loosening the lobster meat to avoid tearing it, ensuring it remains attached at the base of the shell for a better presentation.
• Lining the baking sheet with aluminum foil makes cleanup easier and prevents the lobster from sticking to the pan.
• Use unsalted butter to control the saltiness of the dish, allowing you to adjust the seasoning according to taste.
• Fresh garlic provides a more robust flavor compared to pre-minced or jarred garlic.
• Fresh herbs like parsley, chives, and thyme add a bright and aromatic flavor to the butter mixture; dried herbs can be used in a pinch but reduce the quantity by half.
• Use freshly squeezed lemon juice for the best flavor; bottled juice may contain preservatives that alter the taste.
• Paprika adds color and a subtle smoky flavor; use either sweet or smoked paprika based on preference.
• Adjust salt and black pepper to taste if needed, keeping in mind the butter will carry and distribute the seasoning throughout the lobster.
• Melt the butter over low heat to prevent it from burning and to gently infuse it with the garlic flavor.
• Avoid browning the garlic as it can become bitter; sauté until just fragrant.
• Thoroughly mix the butter with herbs and seasonings to ensure an even distribution of flavors over the lobster meat.
• Generously brush the herb butter mixture over the lobster to ensure a rich and flavorful coating.
• Check the lobster for doneness by ensuring the meat is opaque and firm to the touch; overcooking can lead to toughness.
• Allow the lobster tails to cool slightly before serving to enhance flavor absorption and ease of handling.
• Serve with lemon wedges to add a fresh burst of acidity, balancing the richness of the butter.
• Pair with a light salad or side dish to complement the flavors of the lobster without overpowering it.

Tips :

• Choose lobster tails that are fresh, with no fishy smell and firm to the touch, for the best flavor and texture.
• For easier cutting, use sharp kitchen shears, and ensure you cut evenly through the shell.
• Run your finger gently between the meat and the shell to separate them without tearing the meat.
• When pulling the meat out, ensure it remains attached at the base for a more elegant presentation.
• Line the baking sheet with aluminum foil to prevent sticking and make cleanup easier.
• Melt the butter slowly over low heat to avoid burning and to maintain its creamy texture.
• Sauté the garlic just until fragrant for the best flavor and to prevent bitterness from browning.
• Fresh herbs are preferred for a more vibrant flavor, but dried ones can be used if necessary; just use about a third of the amounts listed.
• Mixing the herb butter off the heat helps to preserve the fresh flavors of the herbs and lemon juice.
• Be generous when brushing the herb butter to ensure the lobster is well-flavored and stays moist during baking.
• Ensure the oven is fully preheated to ensure even cooking and proper timing.
• Lobster is done when it is opaque and firm to the touch; avoid overcooking to prevent toughness.
• Letting the lobster cool slightly before serving helps the juices redistribute for better flavor.
• Squeeze fresh lemon juice over the lobster just before eating for a burst of freshness that complements the rich butter sauce.