Baked Lobster Tails Recipe

5 from 1 vote
Jump to Recipe

This post may contain affiliate links. Please read our disclosure policy.

My baked lobster tails are basted with a simple garlic, lemon, and herb butter and topped with savory crushed Ritz crackers and parmesan cheese. They’re divine, yet totally simple and easy to make in about 30 minutes!

Close up of a golden baked lobster tails with a cracker crust topping on a baking sheet.

Outside of a fresh steamed lobster, baked lobster tails are my absolute favorite way to eat lobster. They’re simple, fancy, and the cleanup is much easier than preparing whole lobsters.

Why This Recipe Works

The secret to this recipe is the buttery and savory topping made with garlic, butter, lemon, fresh parsley, parmesan cheese, and crushed Ritz crackers. The golden breaded finish provides so much flavor and also helps to keep the lobster juicy and tender.

Baking lobster takes the guesswork out of the cooking process. While steaming whole lobster is fairly straightforward, baking makes cooking and eating a cleaner affair.

I usually make lobster tails along with filet mignon or my steak and lobster for two recipe. This makes for a complete meal that’s perfect for Valentine’s Day, date night, or any special occasion!

Make this recipe a complete meal by pairing it with my lemon butter couscous recipe. If you’re looking for other date-night-worthy seafood dishes, try my easy bacon-wrapped scallops, lemon butter scallops, or scallops over risotto recipe!

How to Buy Lobster Tails

This recipe is best suited for lobster tails only. Look for uncooked cold-water lobster with the shell still intact. Most lobster tails at the fish counter have been previously frozen to preserve freshness. It’s OK to use frozen lobster tails assuming you fully thaw them before cooking.

Fresh lobster meat should be creamy white in appearance and should not have a strong fishy aroma. The shell will turn from dark brown to orange-red once cooked. While you can make this recipe with whole live lobster, I’d probably recommend you steam and enjoy them more traditionally rather than removing the tails and baking them separately.

Ingredients

Uncooked lobster tail ingredients laid out on a cutting board.
  • Lobster tails (in the shell): most seafood counters have uncooked lobster tails you can buy as the tail only. Sometimes you can also find them frozen. Always make sure they’re fully thawed before cooking.
  • Ritz crackers: I like Ritz crackers because they’re flakey and buttery but you can also use similar crackers or panko breadcrumbs.

See the recipe card for full information on ingredients and quantities below.

How to Bake Lobster Tails

Step 1.

Preheat the oven to 425°F.

Step 2.

Using kitchen shears (scissors), cut the tails down the center, through the end of the tail, on both the underside and top of the shell. Use a knife to slice the lobster meat in half, separating it into two halves. (keeping lobster in the shell). Season with salt and pepper and set aside.

Cutting the bottom of an uncooked lobster tail with kitchen shears.
Cutting the top shell of an uncooked lobster tail with kitchen shears.
Uncooked lobster tails sliced in half and seasoned on a cutting board.

Step 3.

Combine 2 tablespoons of melted butter, juice from half a lemon, garlic, and parsley in a small bowl. Stir until combined. Set aside. Crush Ritz crackers in a Ziploc bag until the crackers are finely crushed. Mix with parmesan cheese and set aside.

Melted garlic and herb butter, parmesan cheese, and a breadcrumb mixture on a cutting board.

Step 4.

Arrange lobster tails on a baking sheet flesh side up. Liberally baste the flesh side of each tail with melted herb butter. Sprinkle liberally with crushed Ritz mix.

Basting uncooked lobster tails with garlic and herb butter.
Topping uncooked lobster tails with a mixture of parmesan and crushed crackers.

Step 5.

Bake lobster tails for 15 minutes. Serve immediately with extra lemon wedges.

Golden baked lobster tails with a cracker crust topping on a baking sheet.

Cutting Lobster Tails

The “hardest” part of this recipe is cutting the lobster tails in half to expose the flesh. The best way to do this is to use kitchen shears (scissors) to cut the tails down the center, through the end of the tail. Cut both the underside and top of the shell with scissors and then use a knife to slice the lobster meat in half, separating it into two halves.

You can also accomplish this with a sharp knife, by piercing the underside of the lobster tail with the tip of the knife and then rocking the knife downwards, applying pressure, until you slice entirely through the tail and shell. The scissors method is much easier and much safer in my opinion. It’s worth picking up a nice pair of kitchen shears for.

Frequently Asked Questions

How long does it take to bake lobster tails?

A typical lobster tail from a 1.5-2 lb lobster will take about 15 minutes to bake at 425°F.

Can I use frozen lobster?

Yes, just be sure it’s uncooked, in the shell, and fully thawed prior to baking.

How can I tell if lobster meat is fully cooked?

Fully cooked lobster meat will be solid white in appearance and relatively firm, similar to the texture and appearance of cooked shrimp. The shell will turn to a bright orange-red hue.

What to Serve With Lobster Tails

You can make this a complete celebration-worthy meal when you serve it with some of my favorite sharable sides. Lobster tails pair nicely with cream cheese mashed potatoes, roasted fingerling potatoes, or roasted garlic bread. For some greens, try my bacon Brussels sprouts, roasted lemon and parmesan broccoli, or my pork belly salad.

More Shellfish Recipes

Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
5 from 1 vote

Baked Lobster Tails Recipe

Servings: 4
Prep: 20 minutes
Cook: 15 minutes
Total: 35 minutes
Baked lobster tails are basted with a simple garlic, lemon, and herb butter and topped with savory crushed Ritz crackers and parmesan cheese.

Ingredients 

  • 4 uncooked lobster tails, in the shell
  • 14 Ritz crackers, crushed
  • 4 tablespoons butter, melted
  • 1 lemon, juice squeezed
  • 1 garlic clove, minced
  • 2 tablespoons grated Parmesan cheese, heaping
  • 1 tablespoon fresh parsley, finely minced
Save this recipe!
We’ll send it to your inbox, plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Instructions 

  • Preheat the oven to 425°F.
  • Using kitchen shears (scissors), cut the tails down the center, through the end of the tail, on both the underside and top of the shell. Use a knife to slice the lobster meat in half, separating it into two equal halves. (keeping lobster in the shell). Season with salt and pepper and set aside.
  • Combine 2 tablespoons of melted butter, juice from half a lemon, garlic, and parsley in a small bowl. Stir until combined. Set aside. Crush Ritz crackers in a Ziploc bag until the crackers are finely crushed. Mix with parmesan cheese and set aside.
  • Arrange lobster tails on a baking sheet flesh side up. Liberally baste the flesh side of each tail with melted herb butter. Sprinkle liberally with crushed Ritz mix. Bake lobster tails for 15 minutes. I throw them in the oven just as I’m about ready to start searing the steak.
  • Bake lobster tails for 15 minutes. Serve immediately with extra lemon wedges.

Notes

This recipe is best suited for lobster tails only. Look for uncooked cold-water lobster with the shell still intact. Most lobster tails at the fish counter have been previously frozen to preserve freshness. It’s OK to use frozen lobster tails assuming you fully thaw them prior to cooking. 
Fresh lobster meat should be creamy white in color and should not have a strong fishy aroma.
You can also slice lobster tails with a sharp knife, by piercing the underside of the lobster tail with the tip of the knife and then rocking the knife downwards, applying pressure, until you slice entirely through the tail and shell. The scissors method is much easier and much safer in my opinion. It’s worth picking up a nice pair of kitchen shears for.

Nutrition

Serving: 2tailsCalories: 631kcalCarbohydrates: 27.3gProtein: 53.6gFat: 33.5gSaturated Fat: 17.8gCholesterol: 206mgSodium: 733mgFiber: 1.9gSugar: 3.9g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: American
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




1 Comment

  1. I love the crispy cracker topping on these lobster tails. I think the crunchy texture pairs really well with the texture of the lobster meat. I always have to add flavors to my lobster because I think it tastes so good. Next time I get lobster, I am definitely trying out this recipe.