Baked Lobster Tails Recipe

5 from 2 votes

Baked lobster tails are basted with a simple garlic, lemon, and herb butter and topped with savory crushed Ritz crackers and parmesan cheese.

Prep Time20

Cook Time15

Total Time35

Course: Dinner

Cuisine: American

Servings:

Author: Shawn Williams

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

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.

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