Lobster Baked Tail Recipe

Thaw and clean (if frozen)

If using frozen tails, thaw overnight in the refrigerator or place sealed tails in cold water for 20–30 minutes until pliable. Pat dry with paper towels.

Preheat oven

Preheat oven to 425°F (220°C). Position a rack in the middle of the oven.

Split shells

Using kitchen shears, cut down the top center of each lobster shell from the wide end toward the tail, stopping before the tail fan. Do not cut the tail fan. Spread the shell open slightly and use your fingers to loosen the meat from the shell, keeping the meat attached at the base. Lift the meat so it rests on top of the shell for baking (but keep it connected).

Dry and oil

Pat the exposed lobster meat dry again. Brush the shells lightly with olive oil to prevent sticking.

Make garlic lemon butter

In a small saucepan or microwave-safe bowl, melt the unsalted butter gently. Stir in the minced garlic, lemon juice, lemon zest, paprika, kosher salt, black pepper, and optional cayenne. Warm just until garlic is fragrant (30–60 seconds in microwave or briefly on low heat) — do not boil. Remove from heat and stir in half of the chopped parsley and the grated Parmesan, if using.

Baste lobster

Using a spoon or brush, spoon or brush about 1–1.5 tablespoons of the garlic lemon butter onto the exposed meat of each lobster tail, getting some butter into the crevice where the meat was loosened. Reserve remaining butter to baste during and after baking.

Arrange tails

Place the prepared lobster tails, shell-side down, on a rimmed baking sheet or in a shallow baking dish lined with foil for easier cleanup. Pour any accumulated juices from the butter mixture over the tails.

Bake until opaque

Bake in the preheated 425°F (220°C) oven for 10–12 minutes for 6–8 oz tails, or 12–14 minutes for larger tails (8–10 oz). Lobster is done when the meat is opaque, firm to the touch, and reaches an internal temperature of 140–145°F (60–63°C). Avoid overcooking to prevent rubbery texture.

Baste halfway (optional)

About halfway through baking (after ~6–7 minutes), carefully open the oven and spoon some of the reserved butter over the lobster meat to keep it moist and add flavor.

Finish under broiler (optional)

For a lightly browned top, switch the oven to broil for 1–2 minutes at the end of baking, watching closely so the meat does not burn.

Remove lobster tails from the oven. Spoon remaining warm butter over each tail, sprinkle with the remaining chopped parsley, and serve immediately with lemon wedges and extra melted butter on the side for dipping.

Tips: Serve with steamed vegetables, rice, or a simple salad. Any leftover cooked lobster meat can be chilled and used in salads or pasta within 1–2 days.