A beautifully cooked lobster tail is light, buttery & slightly sweet. Lobster tails are packed with selenium & heart healthy omega-3 fatty acids. There are so many ways to prepare lobster, but for this recipe I use a simple bake.

Ingredients:

3 lobster tails

Salt

Pepper

Johnny’s Seasoning Salt

Paprika

2 large lemons (zest & juice)

1/4 cup butter, cold & sliced into pads

3 tablespoons olive oil

To Make:

Heat oven to 350

Butterfly the tails:

Using a sharp pair of clean kitchen scissors, begin cutting from the center top of the shell towards the bottom of the tail. Do not cut into the tail fins.

Firmly open the shell where it was split lengthwise. The shell is sharp, so be careful.

Insert a spoon between the shell & the meat to separate the meat from the shell

Use your hands to push the meat from under the shell to the top of the shell (gently pull through the the split)

Bring the split shellback together & gently lay the meat down on top.

Ok, hard part is over!

Place butterflied lobster tails onto a lightly greased baking sheet.

In a small mixing bowl, whisk together olive oil & seasonings

Brush the lobster tails liberally with the olive oil mixture

Grate fresh lemon zest over the lobsters

Finally, place cold pads of butter on top of each tail

Bake at 350 for approximately 12 minutes

Remove your beautifully baked lobster tails from the oven & squeeze fresh lemon juice over them

Serve immediately with some grilled asparagus & wild rice or steak & a baked potato. Enjoy! 🦞