The lobster tail has become a popular delicacy. The lobster tail is the part of the lobster with the largest portion of meat, and it’s also the sweetest part, hence why it’s so expensive. Lobster tail is usually taken as a dinner course, or sometimes reserved for a special occasion, and is usually seen in high-class restaurants. And though the lobster tail is regarded as a fancy meal, you can still prepare it at the comfort of your home.
Many think that eating lobster tail in a restaurant is better than preparing it at home. This is because they consider the process of preparing the lobster tail tedious, but it’s far from true. Quite the contrary, making lobster tails in the oven is an effortless task.
Preparing your Lobster Tails
There are two main ways to cook lobster tails in an oven, broiling and baking. Each requires a different process for cooking the tails, but at the initial stages, they’re similar, especially regarding the lobster tail preparation phases. We’ll be using the same ingredients for both, mind you;
Broiling Lobster Tails
This method is also done using the oven under the high heat of the broiler.
Whisk together melted butter, garlic, lemon juice, smoked paprika, and cayenne. Crush the garlic to allow it to mix with other ingredients.
Brush the mixture over the lobster meat.
Broil lobster tail until the meat is opaque and slightly brown, about 1 minute per ounce of the individual tail.
Garnish your lobster tail with fresh parsley and lemon wedges.
Serve with melted butter on the side.
Buying the Lobster Tails
You can buy lobster tails in seafood stores or groceries. Lobsters can be gotten from cold water or warm water. It is good to know that lobsters gotten from cold water are more expensive than those gotten from cold water. This is because they taste better. Therefore, when buying lobster tails, go for the taste, not minding the cost by buying those from cold water. Lobster tails can be bought frozen or fresh.
Thawing your Lobster Tails
It is very important to thaw your lobster tail before cooking it. This is done when the lobster tail is frozen. It can be done in two ways.
- Thaw the lobster tail in the refrigerator. Ensure to check on it an hour before you plan on cooking it to make sure it is fully thawed.
- Put lobster tail in a zip lock bag and submerge in water until it’s fully thawed.
- 8 oz lobster tail (225g), 2 tails
- 3 tablespoons melted butter
- 1 teaspoon salt
- 1 teaspoon black salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon freshly parsley, chopped
- 1 teaspoon lemon juice
- 2 lemon wedges
- Use a pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins. Cut in a straight line. Do not cut through the end of the tail.
- Use a spoon, separate the meat from the two sides of the shell. Lift the meat up and out from inside the shell.
- Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
- When cutting the shell, you can cut it into the meat. Make a shallow cut through the middle of the lobster meat so you can peel down the thin layer of meat over the sides.
- Preheat oven to 450 (230C).
- In a small bowl, mix the butter, garlic powder, lemon juice, parsley, pepper, salt, and paprika. Brush the mixture evenly over the lobster meat.
- Place the meat onto a baking sheet and bake for 12-15 minutes.
- Your lobster tail is ready for consumption. You can serve with a side of broccoli and lemon wedge.
What to Serve with Lobster Tails
This delicious delicacy can be served with sautéed broccoli, roasted asparagus, pan-fried Brussel sprouts, easy creamed spinach, and keto mashed cauliflower.
Also, check out this oven-cooked lobster tail video recipe for more hints.