Baked Lobster Tails

Dominick’s had the frozen lobster tails on sale 1-2 months ago, but since I didn’t have an oven yet, I had to wait until this weekend to make them. This is a very easy recipe, and definitely less traumatic than cooking a live lobster.


  • 2 frozen lobster tails (mine were 5 oz)
  • 2 Tbsps fresh lemon juice
  • 3 Tbsps melted butter
  • pinch of salt
  • pinch of white pepper
  • pinch of paprika

Defrost lobster tails. Preheat the oven to 450 F.  Cut the bottom of the shells using kitchen scissors and then remove the membrane using a small knife. 

Once finished, rinse the tails with cold water. They are now ready to be cooked 🙂

Make marinade by whisking together the remaining ingredients.

Place tails in individual aluminum foil boats and pour marinade over them. Reserve a bit of marinade to serve with the cooked tails.

Seal the lobster tails in the aluminum foil loosely, making sure the lobster shell doesn’t poke any holes. Arrange in a baking dish.

Bake at 450 F for 20 minutes (longer if the tails are larger). Serve with the remaining marinade (you can warm it up a bit if the butter solidifies) or just butter if you don’t like your tail too lemony. The lobster tails turned out delicious 😉 The cleaning of the tails can be a bit tedious (I made my boyfriend do it since he has more patience ;)), but it is well worth it in the end!

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One Response to Baked Lobster Tails

  1. Pingback: Lobster and Shiitake Mushroom Pasta and a bad drink pairing :-) | the windy kitchen

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