Outside of a fresh steamed lobster, baked lobster tails are my absolute favorite way to eat lobster. They’re so easy to make, they’re fancy as hell, and the cleanup is a lot easier than cracking lobster claws. Probably the best date-night alternative to eating lobster without making a huge mess.

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.

Usually I make lobster tails along with steak or scallops, but they’re just as good on their own. The perfect app or pairing with a nice tenderloin steak.

How to Prep Lobster Tails for Baking

The trickiest part of this recipe is cutting the uncooked 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 into two equal 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 a lot easier and a lot less likely to end date night with a trip to the ER.

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How to Bake Lobster Tails

You can grill em, bake em, broil em. I like to bake them since this recipe has a simple breading we’re trying to retain. Bake split lobster tales, flesh side up on a baking sheet at 425 °F for 15 minutes. Drizzle with extra lemon juice just before serving. It’s so easy to make and amazing. Eat them right out of the shell with a fork.

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