Lobster Recipe
Two succulent cold water lobster tails.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Lobster Tails
Method
Preparation
- 1
Thaw the Lobster Tails
If the lobster tails are frozen, place them in the refrigerator for 8-12 hours or under cold running water for about 30 minutes to thaw them.
- 2
Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures the lobster tails cook evenly.
- 3
Prepare the Lobster Tails
Using kitchen shears, cut the top shell of each lobster tail lengthwise down the middle, stopping just before the tail fin. Gently pull apart the shell to expose the meat.
Cooking
- 4
Make the Butter Mixture
In a small saucepan, melt the butter over low heat. Add minced garlic, lemon juice, paprika, salt, and black pepper. Stir until well combined.
- 5
- 6
Bake the Lobster Tails
Bake the lobster tails in the preheated oven for 12-15 minutes or until the meat is opaque and cooked through. The internal temperature should reach 140°F (60°C).
Serving
- 7
Garnish and Serve
Remove the lobster tails from the oven and brush with any remaining butter mixture. Sprinkle with fresh parsley before serving.