Baked Lobster Tails with Cajun Garlic Butter

Course: Main Dish

Cuisine: American

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings: servings

Calories: 216kcal

Author: Jazzmine Woodard

Easy oven-roasted lobster tails cooked to juicy, tender perfection with Cajun Creole spices and buttery bread crumbs

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Equipment

2 mixing bowl
1 spoons
1 cutting board
1 kitchen shears or knife
1 baking dish
1 food thermometer

Ingredients

4 tablespoons unsalted butter melted
1 tablespoon Panko bread crumbs
2 tablespoons unsalted butter softened to room temperature
4 cloves garlic crushed or minced
2 teaspoons Cajun Creole seasoning
4 lobster tails about 4 ounces each
fresh lemon optional garnish
fresh parsley optional garnish

Instructions

Preheat oven to 450 degrees Fahrenheit on the broil setting. Mix the softened butter with the crushed garlic and spice mix. Mix bread crumbs with one tablespoon of the melted butter. Set both aside.
4 tablespoons unsalted butter, 1 tablespoon Panko bread crumbs, 2 tablespoons unsalted butter, 4 cloves garlic, 2 teaspoons Cajun Creole seasoning
Prep the Lobster Tails: Use kitchen shears or a sharp knife to cut a straight line along the top of the shell from the open end of the lobster tail to the tail fin, then flip the tail over and run your finger between the meat and the bottom of the shell to separate them.
4 lobster tails
Flip the tail back over, then carefully lift the meat out of the shell, stopping about one inch from the tail fin so that the meat stays partially attached. Lay the meat on top of the shell, then rinse with cold water to remove any veins, small shell fragments, etc.
Pat the meat dry, and place the tail onto your baking pan. Repeat with the remaining lobster tails.
Bake the Lobster Tails: Spread the prepared butter over top of the lobster tails, then place the pan into the oven and set timer for five minutes. After five minutes of baking, spoon some of the buttered breadcrumbs on top of each lobster tail, and gently pat them into the seasoned butter so that they stick.
Finish and Serve: Return pan to oven to cook for another 3-4 minutes (8-9 minutes in total) or until the lobster flesh is opaque and reaches an internal temperature of 140-145 degrees Fahrenheit.
The bread crumbs should be toasted and the tails will be very fragrant. The shells should turn a bright orangey red color. Serve with remaining melted butter, lemon wedges, and parsley.
fresh lemon, fresh parsley

Notes

Modifications

I like to use Panko bread crumbs in this recipe for their signature airy crispiness, but you can use whichever type is available to you.

This recipe makes four tails, which can serve two to four people, depending on your nutritional preferences. You can easily halve it to make individual lobster tails for two, or multiply it to serve a crowd.

Storage

To store, cool the tails to room temperature, then store in an airtight container in the refrigerator for up to three days. In my experience, cooked lobster tails reheat best in the air fryer or oven.

Nutrition