Small Maine Lobster Tails
$49.95
Small lobster tails are usually the tails from 1-1.25 lb lobster. These lobster tails are easier to cook just right. We generally recommend medium or small-sized lobster tails, especially for first-timers who aren’t yet sure of their favorite way to eat lobster.
Sold by the pound.
Out of stock
Description
Baked Lobster Tails with Citrus-Herb Butter
Lobster may seem intimidating to cook, but these baked lobster tails are a simple and elegant preparation that’s incredibly approachable. A bright herbaceous compound butter is all that the sweet, tender lobster meat needs to sing. However, you could also extract the lobster meat from the shells and use it for classic lobster rolls or a decadent lobster mac and cheese. You can find frozen lobster tails at most supermarkets.
Total:
20 mins
Active:
20 mins
Yield:
Serves 4 (serving size: 1 lobster tail)
Ingredients:
Ingredient Checklist
- 4 (5 oz.) small Maine lobster tails
- 1 tsp. finely chopped fresh tarragon
- 2 teaspoons fresh lemon juice (from 1 lemon)
- ½ cup (4 oz.) unsalted butter, melted and divided
- 1 teaspoon finely chopped fresh flat-leaf parsley
- 1 teaspoon thinly sliced fresh chives
- ½ teaspoon finely chopped garlic (from 1 garlic clove)
- ¼ teaspoon kosher salt
- Lemon wedges, for serving
Directions
Instructions Checklist
- Step 1
- First, preheat oven to 450°F. Then, using kitchen shears, cut straight down top center of these small Maine lobster tails. Next, use a spoon to gently release lobster meat from each side of shell, gently pulling the meat away from the bottom of the lobster. Then, place the meat on top of the shells. Afterwards, place lobster tails on a baking sheet lined with parchment paper, and spoon 1 tablespoon of the butter over each. Then, bake in a preheated oven for 12 to 14 minutes until bright red and opaque.
- Step 2
- Meanwhile, heat remaining 1/4 cup melted butter in a small saucepan over medium-low. When ready to serve, remove butter from heat, and transfer to a small serving bowl. Then, stir in lemon juice, tarragon, parsley, chives, garlic, and salt. Finally, serve lobster tails with citrus-herb butter and lemon wedges.
