Baking Lobster Tails

Learn How to Bake a Lobster Tail

Baking a lobster tail is one of the easiest ways to cook lobster tails. This method can be done with the standard oven and results in a juice lobster tail. This technique is also more forgiving than broiling a lobster tail if you overcook it.

There are two ways to bake a lobster tail. One is just the standard bake and the other is to wrap the tail with aluminum foil. If you have a large lobster tail, and don't wan't the meat to dry out, wrapping the tail in foil will be the preferred method.

Below are directions for baking a 10oz Maine lobster tail

Begin with a defrosted lobster tail.

Take a pair of kitchen shears and hold the lobster tail in your hand. Begin cutting down one side of the lobster tail as close to the side as you can.

Repeat a cut down the other side of the lobster tail. 

Cut the shell across the middle at the base of the tail.

Grab the top of the shell and peel back.

Optional - Cut membrane away from the meat for presentation.

Take a knife and cut around the lobster meat. This will make it easy to remove the meat from the shell once the lobster is done.

Lobster Marinade

Prepare lobster marinade of 3 Tablespoons of lemon juice and clarified butter, with a pinch of paprika, white pepper, garlic power and salt.

Drizzle lobster marinade over lobster tail.

Place lobster tail on a sheet of aluminum foil.

Fold up the ends of the foil so your lobster tail is completely sealed. Bake lobster tail according to the chart below in a 450 degree preheated oven.

Cooking times vary, make sure you keep an eye on the lobster tail so it doesn't burn!

Once the lobster is cooked, unwrap the tail, dunk in butter and enjoy!