Baked Lobster Tails Recipe

By traciesparks

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

I had never made lobster before thinking it would be difficult, but I found frozen tails in the supermarket, and this recipe made the rest to easy!! Made a great Valentines dinner along with some steak! I plan on using this recipie again!

Ingredients

• 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

Preparation

Step 1

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.




Nutrition Facts: 1 lobster tail (calculated without additional butter) equals 120 calories, 3 g fat (1 g saturated fat), 113 mg cholesterol, 405 mg sodium, 1 g carbohydrate, trace fiber, 21 g protein.

Originally published as Baked Lobster Tails in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p180