Baking Lobster Tails

When baking lobster tails, you'll want to consider the baked lobster tail recipe that best fits your needs. Your options range from a simple baked lobster to a baked stuffed lobster tail. Depending on how many mouths you will be feeding, you'll want to buy one six to eight ounce lobster tail per person you will be serving.

Look for cold-water lobster tails. These come from Maine, Australia, New Zealand or South Africa. They are more expensive than their warm-water cousins, but the meat is whiter and sweeter. Warm-water lobster tails are less reliable in quality, but if you are considering a warm-water lobster tail, check to make sure there are no black spots on the meat and that the meat is not gray in color. Not sure if the lobster tails are cold or warm water lobster tails? Ask the fishmonger or fish provider.

Because lobster tails are sold frozen, you can buy them online and have them shipped to your home. If your local grocer only carries warm-water lobster tails, consider this option.

Thaw your lobster tails in the refrigerator the day before grilling. Be sure to keep them very cold. Do not thaw by setting them out on the counter or running them under warm water. You will risk the rapid multiplication of bacteria. Thaw them in a freezer bag in the refrigerator inside a bowl or baking pan so you do not risk any leakage problems in the fridge. This will take about 12 hours.

Lay the lobster tail on a cutting board, soft side (belly side) down. Using a pair of kitchen shears, cut through the back of the lobster tail almost to the end, without quite reaching it. Using your fingers, separate out the meat of the lobster tail from the shell, keeping the flesh of the tail as intact as possible. Manipulate the shell and the meat such that the piece of meat remains attached to the end of the tail, but that the meat comes up over the shell, lying nicely on the top of the shell.

Mix a teaspoon of garlic salt and some freshly chopped parsley and sprinkle a light coating of this mixture onto the tail meat.

Melt a stick of butter and quarter a few fresh lemons. Squeeze the juice from one lemon into the melted butter. Reserve the other lemon quarters for garnish.

Brush the melted butter and lemon juice onto the lobster tail meat.

Heat the oven to 400 degrees. Bake the lobster tails at this temperature for eight to ten minutes, or until lobster meat is opaque and feels firm. Do not overcook.

Serve the lobster tails with lemon wedges and more melted butter.

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Making lobster salad is quite simple. The best lobster salad is made from fresh steamed lobster. It is tremendously better than the precooked stuff you can get at the grocery store and is not all that hard to do with the right lobster salad recipe. If you don't want to deal with buying, transporting, storing and steaming a live lobster, consider buying frozen lobster tails. Steamed, grilled or baked lobster tails are all excellent sources of fresh lobster meat for your salad.

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