Technically I guess this is Baked Lobster Tail, but I wanted to remember the procedure I used because it worked. I got the directions from this site.
- Heat the oven to 425 degrees.
- Cut the top of the shell lengthwise, starting from the base and going toward the end of the tail.
- Crack the bottom of the shell using your hands, but be sure that you don’t smash the shell.
- Reach inside the newly opened shell and gently remove the meat from the shell, but don’t detach the meat from the base of the tail. After pulling the meat out, lay it on top of the shell.
- Remove the darkly colored vein from the meat and throw it away. (I didn’t bother with this step.)
- Place the tails on a baking pan with enough water to shallowly fill the bottom of the pan. This water will help steam your tails quickly and thoroughly!
- Base the tail with clarified butter and top it with seasoning of your choice – we recommend paprika for great flavor and color.
- Bake your tails for exactly 1 to 1 ½ minutes per ounce. You’ll know that your baked lobster tails are done when the meat is white and firm with no gray coloring or translucency.
I did 3 ounce tails for six minutes them, because that’s how long the steaks were in the oven and it just made things easy. They tasted just fine, and 3 ounces was actually the perfect size when paired with steak.
Happy Father’s Day!
Updated June 2019: Instead of baking, this year I tried broiling the lobster tails – 4-5 ounce tails for 8 minutes at 8″ from the element – using the same preparation procedure, and they turned out great.