12 Lb. Lobster Tail Recipe

Thawing (if frozen)

If lobster tail is frozen, place sealed in a bowl of cold water for 30–45 minutes until thawed; change water once if needed. Pat dry thoroughly with paper towels before using.

Prep and Butterfly

Using kitchen shears, cut lengthwise down the top center of the shell from the open fan end toward the base, stopping just before the tail base so the meat remains attached. Pry shell halves gently apart with your fingers and run your thumb beneath the meat to lift it up and rest on top of the shell (but keep the meat connected at the base). This is the butterfly presentation and allows even cooking and attractive plating.

Season and Preheat

Preheat oven to 425°F (220°C). Pat the exposed lobster meat dry again; season lightly with a pinch of the kosher salt and a few grinds of black pepper.

Bake

Place prepared tails on a rimmed baking sheet lined with foil or parchment, meat side up. Spoon about half of the seasoned butter evenly over the exposed meat (reserve the rest for finishing). Bake in the preheated oven for 8–12 minutes (depending on tail thickness) until opaque and firm to the touch and internal temperature reaches 140–145°F (60–63°C). Do not overcook — lobster continues to cook slightly after removing from oven.

Make Butter

While oven preheats, melt the unsalted butter in a small saucepan over low heat or in a microwave-safe bowl in short bursts until fully melted. Remove from heat and stir in lemon juice, minced garlic, chopped parsley, paprika, remaining kosher salt, and black pepper. Taste and adjust seasoning (add more lemon or salt if desired). Keep warm until ready to use.

Baste and Broil (optional)

If you prefer a lightly browned top, after baking for the initial 8–10 minutes, brush lobster meat with more seasoned butter and broil on high for 1–2 minutes, watching closely, until tops are lightly golden. Remove immediately to avoid drying.

Remove lobster tails from oven and immediately brush with remaining warm seasoned butter. Let rest for 1–2 minutes.

Garnish with chopped chives or extra parsley if using and serve with lemon wedges on the side for squeezing. Serve hot.