Baked Lobster Tails
5 min prep
15 min cook
Serves 4
Ingredients
- 4 Raw lobster tails
- 2 oz Unsalted butter, melted
- 2 tbsp Fresh shallot, sliced
- 1 tsp Paprika
- 1 tsp Garlic powder
- 1 tsp Kosher salt
- 1 tsp Ground white pepper
Instructions
- Preheat oven to 400ºF.
- Split shell of lobster tail with a chef’s knife or kitchen scissors without cutting into flesh.
- Using your fingers, separate the flesh from the shell in one piece. Turn the empty shell over with the open side down. Lay the flesh lengthwise on the outside of the shell.
- Score the top of the lobster meat in a diamond pattern to help cooking and presentation.
- Brush with butter.
- Top with shallots then season with paprika, garlic powder, salt and white pepper.
- Place entire tail on a baking sheet and bake 10 to 12 minutes. Test for firmness but do not overcook.
Nutrition
Nutrition Facts
4 servings
- Amount Per ServingCalories340
- % Daily Value*
- Total Fat
- 15g
- 23%
- Saturated Fat
- 8g
- 40%
- Trans Fat
- 0g
- Cholesterol
- 175mg
- 58%
- Sodium
- 950mg
- 40%
- Total Carbohydrate
- 7g
- 2%
- Dietary Fiber
- 1g
- Sugars
- 0g
- Protein
- 44g
- Vitamin C
- 6%
- Calcium
- 10%
- Iron
- 15%
- Vitamin A
- 15%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.