Baking these beautiful lobster tails in white wine brings out the succulent sweet flavors perfectly. This is the easiest way to cook a lobster tail with melt-in-your-mouth tender meat every time.
Whether you’re planning a Christmas dinner menu, a New Year’s Eve party, or a quiet romantic dinner with your sweetheart, this impressive and effortless dinner is for you.
When in doubt, go with baked lobster tails.
Table of Contents
Why you’ll love this recipe:
Smeared with butter then sprinkled with salt and paprika, these beautiful lobster tails are baked in white wine until tender and juicy.
- Restaurant-quality lobster tails
- Ready to eat in just 35 minutes
- Perfect for celebrations & holidays
And don’t let the impressive presentation to fool you. I’ll demonstrate how easy it is later in a video.
You can boil, steam, broil, and even grill lobster tails, but baking them is foolproof and super simple. It’s my go-to method!
Ingredients for baked lobster tails:
- Lobster tails – I used three 8-ounce lobster tails for this recipe. The cooking time will depend on the size of the lobster tails. For a firm sweet flesh that isn’t mushy, purchase cold water lobster tails.
- Unsalted butter – To smear on the tails and to use as a dip after they’re cooked. I use unsalted butter to control the quality and amount of salt.
- Salt equals flavor! Coarse kosher salt has larger grains than table salt which makes it easier to sprinkle without oversalting.
- Paprika is for a mild, sweet taste and a bit of color! Feel free to add more seasoning if you like. If you love garlic, sprinkle a little bit of garlic powder too.
- Dry white wine – Any type of dry white wine works great. If you don’t cook with alcohol, swap it for water or broth.
- Lemon – A pop of citrus enhances their delicate and buttery flavor. Squeeze fresh lemon juice on the tails just before eating.
Fresh vs Frozen:
You can purchase lobster tails fresh or frozen. There shouldn’t be a noticeable difference in taste if you thaw them correctly and purchase high-quality lobster tails.
For best results, look for cold water lobster tails. Cold water lobster tails are tender, firm, and sweet with a better flavor and texture.
Warm lobster tails are softer and sometimes mushy with more additives.
If it doesn’t say, assume they are warm water lobster tails.
Tips for buying fresh lobster tails:
- Avoid tails with discolored meat, like black spots or a grayish yellow tinge.
- Purchase tails that are all the same size, so they cook at the same rate.
- Cold water lobster tails are more expensive, but have a sweet taste and better texture. It’s worth the extra money in the end.
- Avoid lobster tails that are thawed but previously frozen. Thaw lobster tails immediately before cooking to preserve their fresh flavor.
- The flesh should be firm, and the shell should be dry and coarse. If the flesh feels squishy and the lobster’s shell is slimy, toss them!
How to thaw frozen lobster tails:
It’s important to thaw frozen lobster tails correctly, otherwise the tails may cook unevenly.
Follow these simple instructions to do so.
- Place the frozen lobster tails in a large bowl of cold tap water for about 30 minutes, changing the water once halfway through. 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.
- Never thaw lobster tails in hot water or the microwave. It’s not safe nor will it make for a good meal. The lobster tail will partially cook and be rubbery instead of tender.
How to butterfly lobster tails:
- Place a dry, thawed lobster tail onto a cutting board and use kitchen shears to cut a slit through the top center of the shell until you reach the tail fins. You want to cut the meat as you do this so it will separate from the shell and cook evenly.
- 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.
- Use your fingers to spread the lobster shell open and separate the meat from the bottom of the shell. Keep the base attached and lift the meat up so it rests on top of the shell.
- Remove and toss the dark veins from the middle of the lobster meat.
How to bake lobster tails:
This lobster tail recipe is a breeze to make! Here’s how you do it:
- Place the prepared tails in a baking dish and brush with melted butter. Sprinkle them evenly with salt and paprika.
- Carefully pour the white wine over the tails and into the baking dish.
- Bake the lobster tails at 425°F for 20-25 minutes. The lobster tails are cooked when they’re opaque and white, without translucency.
Tip
Baking Time: Estimate 1-1 ½ minutes per ounce.
For example, here we have 24oz of lobster tails. So we’re baking these for 24 minutes.
I also recommend checking for doneness 2-3 minutes early to make sure they don’t overcook.
- In a small dish, combine melted butter and chopped parsley. And brush it over the baked lobster meat before serving.
How to tell when your lobster tail is fully cooked:
The only way to ruin a lobster tail is to overcook it. Here’s how to know when it’s done:
- The shell should be bright red and the meat an opaque, white color. It shouldn’t look translucent or grayish.
- The internal temperature reaches 140°F (60°C). The tails will continue to cook even after removed from the oven, so it’s best to remove them at 135°F (57°C).
What to serve with this recipe:
If you’re looking for a quick but flavorful side dish, try one of these well-loved favorites! I love a heaping pile of steak fries with baked lobster tails.
And when you’ve devoured your perfect lobster dinner, don’t rush to throw away those shells. Re-use them to make a flavorful lobster broth for a restaurant quality lobster bisque!
Can’t you tell I’m a huge lobster fan? 😉
Video:
Baked Lobster Tails
Ingredients
- 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
For serving:
- 3 tablespoons unsalted butter melted
- 1 tablespoon chopped fresh parsley
- Lemon wedges
Instructions
- 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.
Tips & Notes:
Nutrition Facts:
This recipe was originally published on December 7th, 2017.
Kathy says
I have been making baked lobster tails for decades now. Yes, I’m an old lady…lol!
I usually will brine the tails first, just salted water, for an hour or so.
I split the tails as described in this recipe. I do not pull my lobster meat out of the shell. I think the shell helps with flavor. I baste exposed tail with butter/veg oil. Sprinkle tails, e c envy, with granulated (powdered) garlic, granulated onion (powdered) and sweet paprika. I pour about 1/4″ of white wine around the tails for moisture.. I then bake in 425° oven 1 minute per ounce of lobster tail.
They come out, sweet, succulent and very tasty EVERY time. Try baking your own tails….. MUCH cheaper than a restaurant!
Shinee says
Hi, Kathy!! Thank you SO much for sharing your method. It sounds fabulous! I’ll definitely be trying it next time we make lobster tails.
Rebecca White says
Tried this recipe; lobster was perfect! Sweet moist and cooked just right. I have found my recipe forever. Thank you.
Shinee says
Yay, so glad you enjoyed the recipe. Thank you for your feedback, Rebecca!
Sharon Smith says
This looks amazing! If I am baking six tails, about 8 ounces each, how long do I bake? 48 minutes sounds like a long time at 425 degrees.
Shinee says
Hi, Sharon. I’d suggest baking them for 30 minutes and check for doneness. And bake more if needed, checking after each 5 minutes. Hope you’ll enjoy. Let us know how they turn out.
Angie says
I made this last New Years Eve for friends and it was so good it’s requested again this year! I’ll be making 4-16oz tails. I don’t recall how long I baked them! Please help!
Shinee says
Hi, Angie. Thank you for your feedback. I’d start checking after 30 minutes.
Donna Brennan says
I have to make this!!! Love lobster tails and you actually make it look easy
Shinee says
Hope you give this a try, Donna. They’re definitely worth it!
Ann says
Hi, I plan to make these Christmas Eve. I’m so excited. I’m making about 10 8oz tails. What is the approximate cooking time. It can’t be cumulative… 80 minutes. What do u think? Thanks.
Paul Anthony says
Wow…I too am a huge lobster fan and have cooked lobster tails for years…always on the grill…results are good, but sometimes meat taste a bit “dry” … I am thinking oven baked may keep them more sweet and succulent…looking forward to trying your method…looks amazing! PS, can you use cooking Sherry in place of white wine?
Shinee says
Hi, Paul. Yes, if you bake them for just right amount of time, the meat turns out so soft and delicious! I hope you’ll love this method. I’ve never used Sherry for this recipe, so I’m not sure. But water works fine too. 🙂 Let me know how yours turn out.
Paul Anthony says
Hey Shinee….made this last night for V Day…(2) 8 oz tails for 20 min..turned out amazing….sweet and succulent!…used cooking sherry which I think is probably better vs water for added flavor and depth….really good! Thanks again for vid…yours is one of the best out there! Also, note, I didn’t find any veins in either tail which I thought was odd…almost split meat in 2 looking for it…proceed with caution during this step! 🙂
Shinee says
Yay, so happy you loved it, Paul!! I’m so trying it with Sherry next time. And thank you for your feedback! And that’s so weird that your lobster tails didn’t have veins! Not even clear ones, huh?
PAG says
I looked and didn’t see any veins…maybe if they were clear I didn’t notice…will put on my glasses next time!
Liese says
Absolutely delicious recipe, we made two lobster tails tonight and will use the recipe again. My tails were smaller so I vooked for less time and they ewere perfect. The house smelled great, too, with the butter and wine aromas.
Liese says
Ah, spelling errors. I meant to say that my lobster tails were smaller and I cooked them for less time.
Shinee says
Hi, Liese!! I’m so happy you enjoyed the lobster tails!! Thank you so much for your feedback.
Aria says
This recipe sounds yummy! photos look so gorgeous!!Thanks for sharing!!
Mary Ann Kail says
There was NO video! Many color photos and well explained recipe, BUT NO video tutorial!
Shinee says
Hi, Mary Ann. Sorry you didn’t find the video. It’s right above the recipe card. But here’s the link to the video on my FB page: https://www.facebook.com/SweetandSavorybyShinee/videos/1769383743094187/
Sarah says
I don’t cook with alcohol, do I need to sub anything for the white wine?
Shinee says
Hi, Sarah. You can just use water instead. Hope you’ll enjoy!