Lobster Tails Baking
Colas de Langosta al Horno
by The Chef
Serves: 4
Notes:Baking Frozen Lobster Tails - Step by Step Instructions
Directions:
Equipment required: - Baking sheet
- Medium-sized bowl
- Cutting board
- Fork
- Sharp knife
- Aluminum foil
Ingredients: - Frozen lobster tails
- Butter
- Seasonings of your choice (garlic and lemon are a popular option)
Steps: - The night before you want to bake the lobster tails, thaw them in your refrigerator overnight.
- When you are ready to begin baking the lobster tails, line the baking sheet with aluminum foil. Set aside.
- Place the lobster tails on the cutting board. Use the knife to cut a slit lengthwise in the tail (this cutting technique is known as "butterflying"). You'll have two equally-sized halves still within the shell.
- Season the meat and brush with butter within the shells.
- Place the lobster shell-down on the foil-covered baking sheet.
- Bake the lobster for about 15 minutes per four ounces of lobster tail. As the lobster is baking, check it frequently to assess its color. Once the lobster meat turns white and opaque, remove from heat right away so it doesn’t overcook. If the meat is still translucent, it isn’t fully cooked.
- When the lobster is finished baking, remove it from the oven
To remove the lobster meat from the tail: - Place the tail on the plate.
- Pull the fins off the end of the tail. (If you'd like, remove the tiny bits of meat attached to the fins.)
- Pick up the lobster and hold the shell firmly in your hand with the lobster meat exposed.
Insert the fork into one end of the lobster tail. Pry the meat from the shell lengthwise. It should pop out fairly easily.
Serve and enjoy!
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