How to cook lobster tails recipes

Baked Stuffed Lobster Tails
4 lobster tails (6-8 ounce each), thawed if frozen
4 tablespoon melted unsalted butter
1 cup soft fresh bread crumbs
1 teaspoon dried tarragon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
Lemon wedges
Preheat the oven to 450 degrees. With scissors, remove the thin shell covering the underside of the tail by cutting along each side. In a small bowl, combine 2 tablespoons melted butter, bread crumbs, tarragon, salt and pepper. Spoon the bread crumb mixture over the lobster tails. Drizzle with the remaining butter. Place the lobster tails in a baking pan. Bake 20 minutes or until the lobster meat is opaque and the crumbs are brown. Serve with lemon wedges.


Broiled Lobster Tails with Lime Butter Sauce
You can use fresh or frozen lobster tails for this recipe.


split: Lobster tails
melted butter or olive oil
freshly ground black pepper
1 teaspoon lime or lemon juice
Do not remove meat from the shells. Several hours before cooking, marinate lobster tails in melted butter or olive oil or a mixture of the two, allowing 2 to 3 tablespoons of fat for each lobster, plus: freshly ground black pepper and 1 teaspoon lime or lemon juice.

Broil until top is crisp and golden brown, 10 to 15 minutes. Keep basting with the marinade. Serve hot, with the drippings or extra butter and cut limes or lemons, if desired.


Citrus Buttered Lobster Tails
Yield: 2 Servings
16 oz (2) Frozen Lobster Tails
1/2 c Water
1/4 c Butter Or Margaine
1 tablespoon Lemon Juice
1/2 teaspoon Finely Shredded Orange Peel
1/8 teaspoon Salt
Dash Ground Ginger
Dash Paprika
Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells.

Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking.) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1-1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture.


Lobster Tails with Cream Sauce
4 2 to 2-1/2 lb lobsters
4 cloves garlic
1 small onion
1 shallot
2 cups heavy cream
2 slices cooked crumbled bacon
1/2 cup grated Romano cheese
1/2 cup parsley
1/2 cup basil
3 tablespoon lemon juice
Boil lobsters and remove all meat. Reserve tails. Chop knuckle and claw meat. Coat the bottom of a pan with olive oil and sauté the garlic, onion and shallot until it starts to get soft. Add parsley basil and lemon juice. Cook for 2 mins on med heat. Add chopped lobster meat and cream. Simmer for 5 mins. Sprinkle the tails with cheese then pour sauce over tails and crumble bacon bits over the top.