Some things I have been lucky about with working in a seafood department are knowing when all the great sales are and getting to learn how to make different types of seafood like salmon, scallops, and now lobster tails! After making lobster tails to celebrate my boyfriend’s birthday and feeling immense pride about them turning out, I have taken advantage of the lobster tail sale this time around by getting them more than once. Lobster is a great source of protein, vitamin B-12, selenium, zinc, and copper so it is definitely a dinner treat I can get behind.
Lobster can be an intimidating dish to prepare, but following a recipe can make it much easier!
Lobster Tail Recipe:
- Lobster tails (I used 4 oz ones. I recommend 1.5-2 tails per person if served as a main entree)
- Grassfed butter (one pat per tail)
- Preheat oven to 375 to bake lobster
- Split the back of the lobster tail open with a chef’s knife by cutting through the shell. (This can be somewhat dangerous, so if you are unsure about doing this, ask your local fishmonger for help!)
- Place in pan with a small amount of water
- Place butter pats over lobster meat where the back was split.
- Bake for 20 minutes, turning the pan at the halfway point.
- Lobster is done when the shell has turned red and meat has become white. Remove from the oven and enjoy!
This recipe has a simple, savory flavor and is best enjoyed along with vegetables and risotto. It can impress when done right and is a great addition to a holiday meal! Enjoy!