Baking these beautiful lobster tails in white wine brings out the succulent sweet flavors perfectly and yields melt-in-your-mouth tender meat every time. The easiest way to cook lobster tail!
Oh my gosh, you guys!! LOBSTER TAILS!!!!
Raise your hand if you love some lobster meat!! Despite my origins (2nd largest landlocked country- Mongolia), I have such a big love for seafood! And big ol’ lobster tails are a huge treat!
Whether you’re planning a killer Christmas dinner menu, or New Year’s Eve dinner party, or a quiet romantic dinner with your sweetheart, I have an impressive, yet quite an effortless dinner for you.
When in doubt, go with lobster tails.
Why you’ll love this recipe:
Smeared with butter and sprinkled with pinch of salt and paprika, these beautiful lobster tails are baked in white wine till melt-in-your-mouth tender perfection.
And don’t let the impressive presentation fool you. It’s super easy to prepare the lobster tails and I’ll show you in a quick video so you can do it along with me.
Out of many ways to cook lobster, my favorite is baking them. When working with live lobster, I prefer boiling it. But when we have lobster tails, baking is the way to go.
Why baking lobster tails is the best method?
- The easiest method to cook frozen lobster tail. But you need to fully thaw it before cooking.
- You can prepare everything in advance, and pop it in the oven right before serving.
- When you bake a lobster, the flavor is not diluted in water. Quite the opposite actually, the excess moisture evaporates during baking, and flavors are concentrated. That’s how you get that succulent sweet flavor that is so irresistible!
How to thaw frozen lobster tails?
- Place the frozen lobster tails in a large bowl of cold tap water for about 30 minutes, changing the water once halfway. If the tails are large, you may need to change the water and thaw for another 30 minutes.
- Or if you’ve got time, you can place the frozen lobster on a baking sheet and refrigerate overnight to thaw them nice and slow.
And when you’re done devouring your perfect lobster dinner, don’t rush to throw away those shells. Because you can re-use them to make an amazing lobster broth to make a restaurant quality lobster bisque!!!
Can’t you tell I’m a huge lobster fan? 😉
And as promised here’s a quick video tutorial how to prepare and bake lobster tails.
Baked Lobster Tails
- 3 lobster tails Note 1
- 2 tablespoons unsalted butter melted
- 1 teaspoon coarse kosher salt
- 1 teaspoon paprika
- ½ cup (120ml) dry white wine Note 2
- 3 tablespoons unsalted butter melted
- 1 tablespoon chopped fresh parsley
- Lemon wedges
- Preheat the oven to 425°F (220°C).
- Using kitchen shears, cut the top of lobster tails lengthwise. During this process, you’ll cut the top of the meat, which is totally fine.
- Wrap the tail in a paper towel to protect your hands, squeeze the tail gently to crack the bottom of the shell. Be careful not to smash the shell.
- Run a finger between the shell and the meat to detach the meat from the shell, leaving the base of the meat attached to the shell. And then pull the meat out and place it over the shell.
- Discard the dark veins from the middle of the meat.
- Place the prepared lobster tails in a baking dish.
- Brush on melted butter on each lobster tail.
- Evenly sprinkle salt and paprika.
- Pour white wine carefully over the lobster tails and into the pan.
- Bake for 1-1 ½ minutes per ounce. We have 24oz of lobster tails here, so we’re baking for at least 24 minutes. The lobster tails are cooked when they’re opaque and white, without translucency. But be careful, not to overcook the lobster tails, or they become tough and rubbery.
- In a small dish, combine melted butter and fresh parsley.
- Serve the lobster tails immediately with melted butter with parsley and lemon wedges.