Cold Water Lobster Tail Recipe
Indulge in the exquisite taste of our Cold Water Lobster Tail, expertly cooked to perfection and served with a buttery garlic sauce. Each succulent bite reveals tender, sweet meat that melts in your mouth, making it an unforgettable culinary delight. Perfectly paired with a side of seasonal vegetables, this dish is a lavish treat for seafood lovers seeking a touch of luxury.
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Lobster Tails
Using kitchen scissors, carefully cut the top shell of the lobster tails lengthwise to expose the meat. Do not cut all the way through; leave the tail end intact.
- 2
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 3
Make the Butter Sauce
In a small saucepan, melt the butter over low heat. Add minced garlic and sauté for about 1-2 minutes until fragrant. Stir in lemon juice, paprika, salt, and black pepper.
- 4
Coat the Lobster
Place the lobster tails on a baking sheet. Gently lift the meat out of the shell and drizzle half of the butter sauce over the exposed lobster meat.
- 5
Bake the Lobster
Bake the lobster tails in the preheated oven for about 15-20 minutes, or until the meat is opaque and cooked through.
- 6
Serve
Remove from oven, drizzle with the remaining butter sauce, and garnish with fresh parsley. Serve immediately.
