How to Prepare and Plate Lobster Tails

1. Preheat the Oven

Preheat your oven to 425°F (220°C).

2. Cut the Shell

• Place the lobster tail shell-side up on a cutting board.

• Using kitchen shears, carefully cut down the center of the shell, starting at the wide end and stopping just before the tail fin.

• Be careful not to cut into the meat.

3. Open the Shell

• Use both hands to gently pull apart the shell where you made the cut.

• Loosen the shell slightly to make room for the meat to sit on top.

4. Lift the Meat

• Using your fingers, carefully separate the lobster meat from the bottom of the shell, keeping it attached at the tail end.

• Gently lift the meat up and lay it on top of the shell, letting it fan out for an elegant presentation.

5. Top with Flavor

• In a small bowl, make a compound butter by mixing butter, minced garlic, salt, and chopped parsley.

• Spoon the mixture generously over the exposed lobster meat.

6. Bake

• Place the prepared tails on a baking sheet.

• Bake in the preheated oven for 10–12 minutes, or until the meat is opaque and slightly firm to the touch.

7. Finish with Lemon

• Remove from the oven and immediately squeeze fresh lemon juice over the hot lobster meat.

• Serve hot with extra melted butter on the side if desired.

Tips:

• For extra richness, add a touch of smoked paprika or a sprinkle of sea salt to the butter.

• Be careful not to overcook—the meat should be tender, not rubbery.

• Perfect with a crisp white wine like Sauvignon Blanc or a buttery Chardonnay.