Baked Lobster Tails

Cooking a lobster tail seems intimidating, but it's really rather easy. What I had to learn was to be patient when trying to pop the meat out of the shell .... I learned this the hard way!

Yield: 4 4oz size

Difficulty Level: Easy

Prep Time: 10 minutes

Cooking Time: approx. 12-15 minutes

Ingredients

4 4oz lobster tails

1 tablespoon extra virgin olive oil

Salt and pepper to taste

Fresh lemon

Instructions

Pre-heat oven to 350F.

Turn the tail over so the underside ribs are exposed. With your fingers gently crack each rib to loosen the meat from the shell. Turn the tail back to the front side and with kitchen sheers cut along the shell towards the tail, stopping just shy of the tail. Gently loosen the meat from the shell with a butterknife, and then your hands as you pull out the meat. Place the meat on top of the tail, keeping it attached at the tail.

If the meat is wet, use a paper towel to pat it dry. Place the tails on a cooking tray and equally distribute the oil onto the meat. Sprinkle salt and pepper and gently rub the meat to season evenly.

Place the tails in the oven and cook approx. 12-15 minutes or until internal temperature is 135F-140F at the thickest part of the meat. At this point the meat should be opaque and not translucent.

Squeeze lemon juice for that extra burst of flavor.

Serve with baked potatoes and steamed broccoli, or any side of your choosing.

Tip:

Be sure not to overcook past the desired temperature, otherwise the meat will get chewy.