Baked Lobster Tails with Garlic Butter

Prep: 15 mins

Cook: 20 mins

Difficulty: Easy

Servings: 4 Servings

My husband is from New England and we go back to visit a few times a year, so I consider myself a part-time New Englander. We feast on a lot of whole lobster while we’re there — especially in the summer when the whole family’s together and a lobster dinner is both celebratory and fun. Although I’m partial to claw meat, most of the family loves tail meat, as the tails are meaty and easily come out of the shell in one piece.

Ingredients

4 (about 8-ounce) lobster tails, thawed if frozen
1 medium lemon
2 cloves garlic, finely chopped
1 tablespoon finely chopped fresh parsley leaves (from about 5 sprigs)
4 tablespoons (1/2 stick) unsalted butter
1/2 teaspoon kosher salt

Instructions

)Using a chef’s knife or the kitchen shears, cut the tail meat in half lengthwise from where the shell was split, stopping when you get the bottom shell (do not cut through the bottom shell). Open the tail up like a book, flip it over, and gently press down to flatten if needed (cover with a towel before flattening if the shell is sharp).Place the tails flesh-side up in a single layer in the baking dish. Cover the baking dish tightly with aluminum foil.Bake until the flesh is firm when pressed, cooked through, and the internal temperature registers 135 to 140ºF, 20 to 27 minutes. Meanwhile, halve 1 medium lemon. Cut one half into 4 wedges for serving. Juice the remaining half until you have 2 teaspoons.About 5 minutes before the lobster is ready, melt 4 tablespoons unsalted butter in a small saucepan over medium heat. Add the 2 finely chopped garlic cloves and cook until fragrant but not browned, about 20 seconds. Remove the saucepan from the heat. Add 1 tablespoon finely chopped fresh parsley leaves, 2 teaspoons lemon juice, and 1/2 teaspoon kosher salt, and stir to combine.When the lobster is ready, transfer to serving plates and drizzle with the lemon garlic butter. Serve with the lemon wedges.