Baked Lobster Tails Recipe
Tender baked lobster tails brushed with a tangy Dijon butter marinade. The 30-minute marinating time allows the flavors to penetrate the meat for restaurant-worthy results. Serve with crusty bread to soak up every last drop of that delicious butter.
Servings: 3 people
Calories: 142kcal
Cost: $$$
Equipment
- 1 pair Kitchen shears For cutting through the lobster shell
- 1 Baking tray Rimmed sheet pan to catch drippings
- 1 Pastry brush For spreading marinade evenly
Ingredients
- 3 pieces lobster tails
- 1/4 cup butter melted
- 2 tablespoons parsley minced
- 1 1/2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 400°F.
- Wash the lobster tails under cold running water. Use kitchen shears to cut through the top of each lobster tail lengthwise until you reach the tail tip. For large lobster tails, make an additional perpendicular cut from the center toward both ends to help the shell open more easily.3 pieces lobster tails
- Hold the lobster tail with both hands. Press your thumb against the middle of the abdomen while your other hand grips the opening you just cut. Pull it outward until the meat is visible. Slide your finger between the shell and the meat to loosen it, but keep the base attached. Carefully lift the meat out and rest it on top of the shell.3 pieces lobster tails
- Combine the melted butter, minced parsley, lemon juice, Dijon mustard, and salt in a small bowl. Mix well until everything is incorporated.1/4 cup butter, 2 tablespoons parsley, 1 1/2 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1/2 teaspoon salt
- Arrange the lobster tails on a baking tray. Spoon a generous amount of marinade over each one and spread it evenly using a pastry brush. Reserve some marinade for later. Let the tails marinate for at least 30 minutes.3 pieces lobster tails
- Bake for 10 to 12 minutes or until the meat turns opaque and reaches an internal temperature of 140°F.
- Remove from the oven and brush with the remaining marinade. Arrange on a serving plate and serve immediately.
Notes
Scaling up — This recipe doubles easily. Use the same marinade ratio of 1 tablespoon Dijon per 1/4 cup butter for larger batches.
Lobster tail size — Look for tails between 6 to 8 ounces each. Smaller tails may cook faster, so start checking at 8 minutes.
Butter quality — European-style butter with higher fat content produces a richer marinade. Kerrygold or Plugra work well.
Day-of prep — You can butterfly the lobster tails up to 4 hours ahead. Keep them covered in the refrigerator until ready to marinate.
Serving tip — Place a small ramekin of extra melted butter on each plate for dipping.
Nutrition
Calories: 142kcal | Carbohydrates: 1g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 570mg | Potassium: 37mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 701IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 0.3mg