Lobster tails are so scrumptious when baked to perfection in butter, paprika, garlic powder, and a kiss of lemon. Nestled in white wine and butter base paprika garlic sauce. The tender, juicy lobster meat is succulent when it is taken out of the oven just at the right temperature. Served with and extra side of melted butter, garlic and paprika makes the perfect delightful dish.
Lobster tails are such a delicate seafood item it can set the tone for a romantic evening with that special someone or a meal created just because you want to feel special all by yourself.
Quick Tips
Lobster tails can take anywhere from 8-20 minutes to bake. It truly depends on the size of the lobster and the oven temperature. Preheating oven at 350°F I cook my lobster tails as follows:
Small (4-6 oz) 8-12 minutes
Medium ( 6-8 oz) 12-15 minutes
Large (8-10 oz) 15-20 minutes
Shell should be a orange color, lobster meat should be succulent not rubbery or hard like a steak. Then it's over cooked. internal temperature should be 140°F.
How to remove the lobster tail from the shell
Ingredients to Baked Lobster Tails
2 lobster tails
4 Tbsp butter
2 tsp paprika
2 tsp garlic powder
2 tsp onion powder
1 Tbsp lemon juice
1 tsp parsley
1/2 cup wine wine
Let's Cook!
Preheat oven 350°F
If you are using frozen lobster tails. Thaw the lobster tails completely.
Cut the lobster tail down the middle and remove the vein.
Gently run your fingers along the sides and the bottom of the lobster, pulled the meat out of the shell and rest the meat on top of the shell.
Melt in a small bowl butter, garlic powder, paprika, and onion powder.
Brush on butter mixture.
Add butter and white wine to the cast iron skillet along with the remaining seasoning.
Top with parsley. Bake in the oven 8-12 minutes. Do not over bake to make it rubbery.
Ready to serve.
Bon Appetit, ENJOY!
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