bake Lobster Tail

Baked lobster tail—Click picture for photo credits

When you bake lobster tails the presentation is similar to that of many seafood restaurants. Its a simple yet delicious way of preparing lobster.                      All raw lobster tails are or at least should be sold frozen so you will have to thaw them before cooking . The best way is to thaw them in the refrigerator for 24 hours. If you are in a hurry put the in a plastic bag and run them under cold running water.                       After they are thawed, with a heavy scissors, cut through the top of the shell from the thick part to the tail. Do not cut the tail. Separate the shell and work your fingers around the meat to separate the meat from the shell, leaving the tail end as is. You can either leave the meat in the shell or you can pull the heavy end of the lobster meat on top of the shell, leaving the tail tip attached. With a sharp knife put a slit down the middle of the meat about ¼ inches deep. This will give the lobster a puffed out appearance like ones served in a restaurant.
Place the tails in a baking dish and baste with melted butter. If you left the meat in the shell make sure you add butter between the shell and the meat.
Place the tails in a pre-heated 450 degree oven.

2 ounces = 12 minutes
4 ounces = 18 minutes
6 ounces = 22 minutes
8 ounces = 26 minutes
12 ounces = 30 minutes
Add about 2 minutes per ounce for any tail larger than 12 ounces.
I f you bake lobster tails that are larger than those in the table  wrapping them in aluminum foil will prevent them from drying out.
Don’t ruin an expensive meal! Use a meat thermometer. Lobster is done at 140 degrees.

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