How to Bake Lobster Tails
Check your supermarket for frozen lobster tails., Look for a use by date., Check the label for added sodium triphosphate., Place 2 to 3 frozen lobster tails in the refrigerator overnight., Rinse the lobster tail in cold water., Place some sharp...
Step-by-Step Guide
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Step 1: Check your supermarket for frozen lobster tails.
The tails should be frozen, rather than re-frozen after sitting in the fresh fish section. -
Step 2: Look for a use by date.
Choose tails that have not yet expired. , This is often added to the lobster after it is caught, causing it to weigh more and cost more. , Do not cook them while they are still frozen. , Place them on a cutting board. , Cut down the length of the tail without cutting into the lobster meat. , This will dislodge the cartilage connecting the tail. , Some chefs prefer to leave the tail intact and cook lobster tail with the fan side down.
If you prefer to do this, slice and remove the underside of the table.
Then, use your fingers to loosen the tail from the fan for easy eating. , However, only cut halfway through the width of the lobster meat. , You lift the tail through the slit in the shell and place it on top of the shell.
The meat rests on the shell during baking. ,,,, (15ml) melted butter with 2 tbsp. (30ml) lemon juice, 1 tbsp. (1.9g) fresh minced parsley, a dash of salt and pepper. ,, Sealing off the top of the dish from the element will steam bake them, leaving more moisture in the flesh. , Baking time will depend upon the size (6 to 14 oz./170 to 369g) of the lobster tails. ,, Serve with lemon wedges. -
Step 3: Check the label for added sodium triphosphate.
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Step 4: Place 2 to 3 frozen lobster tails in the refrigerator overnight.
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Step 5: Rinse the lobster tail in cold water.
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Step 6: Place some sharp kitchen shears at the top of the lobster shell.
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Step 7: Slide a finger between the tail and the meat.
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Step 8: Repeat on the other side of the cut.
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Step 9: Slice into the center of the lobster tail.
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Step 10: Piggyback the tail.
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Step 11: Place the 2 to 3 piggybacked tails side by side in a baking dish.
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Step 12: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius).
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Step 13: Pour 1 cup of water into the baking dish.
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Step 14: Combine 1 tbsp.
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Step 15: Pour the seasoning mix over the lobster tails.
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Step 16: Cover the dish with a layer of aluminum foil.
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Step 17: Bake for 12 to 15 minutes.
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Step 18: Remove the dish from the oven.
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Step 19: Sprinkle with more butter and parsley.
Detailed Guide
The tails should be frozen, rather than re-frozen after sitting in the fresh fish section.
Choose tails that have not yet expired. , This is often added to the lobster after it is caught, causing it to weigh more and cost more. , Do not cook them while they are still frozen. , Place them on a cutting board. , Cut down the length of the tail without cutting into the lobster meat. , This will dislodge the cartilage connecting the tail. , Some chefs prefer to leave the tail intact and cook lobster tail with the fan side down.
If you prefer to do this, slice and remove the underside of the table.
Then, use your fingers to loosen the tail from the fan for easy eating. , However, only cut halfway through the width of the lobster meat. , You lift the tail through the slit in the shell and place it on top of the shell.
The meat rests on the shell during baking. ,,,, (15ml) melted butter with 2 tbsp. (30ml) lemon juice, 1 tbsp. (1.9g) fresh minced parsley, a dash of salt and pepper. ,, Sealing off the top of the dish from the element will steam bake them, leaving more moisture in the flesh. , Baking time will depend upon the size (6 to 14 oz./170 to 369g) of the lobster tails. ,, Serve with lemon wedges.
About the Author
Gloria Ford
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