Prep 15 mins
Cook 25 mins
Butterflying lobster tails is a presentation common in restaurants. It is a little more complex method of cooking a lobster tail but it is well worth the effort for this spectacular presentation.
- 907.18 g lobster tails
- 118.29 ml butter
- 2.46 ml paprika
- 4.92 ml garlic powder
- 9.85 ml lemon juice
- 4.92 ml salt
- 4.92 ml white pepper
- Defrost the lobster tails.
- Preheat the oven to 450 degrees.
- Using kitchen shears cut down the center of top of each tail down to the base. Next grab each side of the shell and gently pry the shell away from the meat- leaving the meat at the base of the tail attached. Squeeze the shell together to close the gap and lay the meat on top of the shell. Gently slice the meat 3 times down the top- enough to be able to lay the meat over the sides of the shell. Repeat for the remaining tails.
- Place the tails in an oven safe pan and brush the top of each tail with the marinade. You will want to baste the tails again 2 or 3 times during the cooking process.
- Bake the tails for about 25 minutes. Cooking times may vary so make sure you keep an eye on the tails!
OMG! This was a great marinade. I've worked in fine dining restaurants for 20 years and believe this was better than most I've had in restaurants. I changed the 1/2 cup butter to half butter & half olive oil. Conserve on some calories and I added fresh minced garlic instead of powder. Thanks very very yummy=)
This is a wonderful way to prepare lobster tails for a restaurant style presentation. I had a little trouble with the shells cracking too much so I need a little practice. However, the lobster was delicious! Be sure to use unsalted butter for the marinade or it will be too salty. Thanks so much.
This was the best lobster ever! My very picky family declared that they never want another lobster from a restaurant because this was way better. I can't wait to try this marinade on fish too. Thank you so much for sharing!