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Baked Lobster Tails

Baked Lobster Tails

Tender baked lobster tails brushed with a tangy Dijon butter marinade. The 30-minute marinating time allows the flavors to penetrate the meat for restaurant-worthy results. Serve with crusty bread to soak up every last drop of that delicious butter.

⏱ Prep: 10 min ⏱ Cook: 12 min

Ingredients

  • 3 piece lobster tails
  • 1.25 cup butter (melted)
  • 2 tbsp parsley (minced)
  • 1.5 tbsp lemon juice
  • 1 tbsp Dijon mustard
  • 1.5 tsp salt

Instructions

  1. Preheat the oven to 400°F.

  2. Wash the lobster tails under cold running water. Use kitchen shears to cut through the top of each lobster tail lengthwise until you reach the tail tip. For large lobster tails, make an additional perpendicular cut from the center toward both ends to help the shell open more easily.

  3. Hold the lobster tail with both hands. Press your thumb against the middle of the abdomen while your other hand grips the opening you just cut. Pull it outward until the meat is visible. Slide your finger between the shell and the meat to loosen it, but keep the base attached. Carefully lift the meat out and rest it on top of the shell.

  4. Combine the melted butter, minced parsley, lemon juice, Dijon mustard, and salt in a small bowl. Mix well until everything is incorporated.

  5. Arrange the lobster tails on a baking tray. Spoon a generous amount of marinade over each one and spread it evenly using a pastry brush. Reserve some marinade for later. Let the tails marinate for at least 30 minutes.

  6. Bake for 10 to 12 minutes or until the meat turns opaque and reaches an internal temperature of 140°F.

  7. Remove from the oven and brush with the remaining marinade. Arrange on a serving plate and serve immediately.