Baked Lobster Tails with Garlic Butter Recipe
Deliciously tender baked lobster tails infused with a flavorful garlic butter sauce, Parmesan cheese, and a hint of lemon and Italian seasoning. This simple yet elegant seafood dish is perfect for a quick gourmet meal, ready in just 15 minutes.
- Prep Time: 5 minutes
- Cook Time: 12-15 minutes
- Total Time: 17-20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Seafood
- 2 lobster tails (5 oz each)
Garlic Butter Sauce
- 5 cloves garlic, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- Juice of 1 lemon
- 1 teaspoon Italian seasoning
- 4 tablespoons melted butter
- Salt to taste
Instructions
- Preheat and Prepare Garlic Butter: Preheat your oven to 400 degrees F. In a medium bowl, combine the minced garlic, grated Parmesan, lemon juice, Italian seasoning, melted butter, and salt. Stir well to create the garlic butter seasoning.
- Prepare Lobster Tails: Using sharp scissors, carefully cut the clear shell of each lobster tail down the middle to expose the meat but keep the shell intact. Brush the lobster meat generously with the prepared garlic butter seasoning, ensuring even coverage.
- Bake Lobster Tails: Place the seasoned lobster tails on a baking sheet lined with parchment paper. Bake in the preheated oven for 12 to 15 minutes, or until the lobster meat is firm, opaque, and has an internal temperature between 140 to 145 degrees Fahrenheit.
- Serve: Remove from the oven and serve immediately, optionally sprinkling with extra Parmesan cheese. Serving size is one lobster tail per person.
Notes
- You can substitute fresh garlic with garlic powder if necessary, but fresh garlic provides the best flavor.
- Ensure not to overcook the lobster as it can become tough and rubbery; check the internal temperature with a meat thermometer.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- The recipe can be doubled or adjusted easily for more servings.
- Use unsalted butter if you prefer to control the saltiness better.