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Super easy baked lobster tail made with a dash of butter and old bay comes together in the oven in only 15 minutes.
order:
- 7.5 Quart Cast Iron Dutch Oven: https://amzn.to/4dcUqms
- Lodge Pre-seasoned Cast Iron Skillet: https://amzn.to/3TyyMSA
- Bamboo Seasonings Box with Mini Spoon: https://amzn.to/4dfHzA6
Why this recipe works
This baked lobster tail recipe keeps it light and simple. We’ll begin by crowning the meat, which makes for a pretty presentation, then proceed with a baste of melted butter and a sprinkle of Old Bay. Then, follow up with a quick 15-minute bake in the oven and that’s it! Although lobster tail is typically reserved for fancier occasions, preparing it never has to be difficult. Once you sink your teeth into juicy, buttery lobster meat that took you less than 30 minutes to make, you’ll be baking it whenever you get the chance.
There are many different ways to prepare lobster tail from baking, steaming, and grilling it – you’ll find it comes out succulent each way and in the end, it truly boils down to individual preference.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
LOBSTER – Defrost your lobster tails overnight in the refrigerator, do not purchase pre-thawed lobster tails at the store. It’s best to buy them frozen. When cutting open the shell, if you notice a dark line in the flesh, this is the digestive tract which should be removed before beginning.
SEASONING – If you don’t want to use Old Bay, you can use cajun seasoning or sprinkle with your favorite blend as you wish.
How to Make Baked Lobster Tail
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 400 F.
- Rinse and dry the lobster tails.
- Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin.
EXPERT TIP – Chef Antoine suggests wearing vinyl gloves whenever working with raw meat, especially seafood.![using kitchen shears to slice through lobster shell]()
- Turn tail over and gently loosen meat near the head end and lift out, leaving the meat connected near the tail fin.
![spreading open lobster shell]()
![exposing meat from lobster shell]()
- Lift meat and gently close the tail shell, resting the meat on top of the closed shell. This is called crowning.
![hand pulling lobster meat out of shell]()
![crowned lobster on a cutting board]()
- Brush meat with melted butter.
![brushing crowned lobsters with melted butter]()
- Season both sides of the meat with old bay. To do this, we lay the shells upside down so that the meat you just crowned will lay on the work surface. Season then replace the meat to its crowned position. Season the exposed meat side with Old Bay.
- Placed crowned tails onto a wire rack over a baking sheet.
![Old bay seasoned crowned lobster tails on a baking sheet]()
- Bake for 12-15 minutes.
![how to bake lobster tails]()
![baked lobster tails on a wire rack]()
Frequently Asked Questions & Expert Tips
Although lobster is best enjoyed right away, you can store any leftovers in an air-tight container kept in the refrigerator for 3-4 days. You can also wrap the lobster tails securely in aluminum foil for storage. You can store the lobster meat with or without the shell.
To reheat, add a few pats of butter to the meat (this will help keep the meat moist), then wrap it in aluminum foil. Place the wrapped tails on a baking sheet and reheat in a 350F oven until warmed through, about 10 minutes. We love to use leftover meat for lobster mac and cheese!
Lobster tail should be cooked to an internal temperature of 140F. Use an instant-read thermometer inserted into the thickest portion of meat to check the temperature. Do note that the lobster tails will continue to cook while resting after being removed from the oven.
Serving Suggestions
Serve baked lobster tail with a loaded baked potato, crisp dinner salad, and corn on the cob. It also pairs well alongside a juicy steak with steamed veggies and dinner rolls. Enjoy with melted butter (or garlic butter) on the side for dunking and a wedge of lemon as garnish.
Baked Lobster Tail
Ingredients
- 12 ounces lobster tails Four 3 ounce tails
- 1 Tablespoon unsalted butter melted
- Old Bay seasoning to taste
Before You Begin
- Defrost your lobster tails overnight in the refrigerator, do not purchase pre-thawed lobster tails at the store. It’s best to buy them frozen. When cutting open the shell, if you notice a dark line in the flesh, this is the digestive tract which should be removed before beginning.
- Although lobster is best enjoyed right away, you can store any leftovers in an air-tight container kept in the refrigerator for 3-4 days. You can also wrap the lobster tails securely in aluminum foil for storing. You can store the lobster meat with or without the shell.
- To reheat, add a few pats of butter to the meat (this will help keep the meat moist), then wrap it in aluminum foil. Place the wrapped tails on a baking sheet and reheat in a 350F oven until warmed through, about 10 minutes. We love to use leftover meat for lobster mac and cheese!
- Lobster tail should be cooked to an internal temperature of 140F. Use an instant-read thermometer inserted into the thickest portion of meat to check the temperature. Do note that the lobster tails will continue to cook while resting after being removed from the oven.
Instructions
-
Preheat oven to 400 F.
-
Rinse and dry the lobster tails.
-
Using gloved hands, use kitchen shears to cut down the middle of the shell, stopping right before the last hump before the tail fin.TIP – Chef Antoine suggests wearing vinyl gloves whenever working with raw meat, especially seafood.
-
Turn tail over and gently loosen meat near the head end and lift out, leaving the meat connected near the tail fin.
-
Lift meat and gently close tail shell, resting meat on top of the closed shell. This is called crowning.
-
Brush meat with melted butter.
-
Season both sides of meat with old bay. To do this, we lay the shells upside down so that the meat you just crowned will lay on the work surface. Season then replace the meat to its crowned position. Season the exposed meat side with Old Bay.
-
Placed crowned tails onto wire rack over a baking sheet.
-
Bake for 12-15 minutes.
