Baked Lobster Tails

LobserfestThere is nothing quite so extravagant as a succulent lobster tail as the main attraction of a summer patio meal.  It is a once in a while treat that is sure to impress and the good news is that it is quick and easy to prepare!

After hosting our annual “Lobsterfest” each summer, we have had the opportunity to experiment to find the perfect technique for choosing and cooking delicious lobster tails (we just aren’t interested in wrestling with cooking and eating whole lobsters). It all begins with choosing lobster from the right ocean.  There really is no comparison, in our opinion, to the taste and texture of cold water Atlantic lobster.  We buy frozen tails between 7 and 10 ounces like these beauties.


  • 4 (7-ounce) frozen Lobster Tails (plan for 1 lobster per person)
    2/3 cup Melted butter
  • 2 cloves garlic finely minced
  • Old Bay Seasoning (look for the yellow can in the spice section)
  • 1 Lemon cut into wedges


To defrost lobster tails, place them in the refrigerator for a period of approximately 8 to 10 hours or alternatively place them in a bowl of cold water for 1 hour.  

When the lobster tails are defrosted, insert point of kitchen shears between the meat and the hard shell.  Cut the shell down the centre of the back with scissors, leaving tail fan intact. Run your finger between the meat and the shell to loosen from each other. Lift uncooked tail through the slit to rest on the top of the shell. Remove the black/green vein running along the back and rinse away any yucky bits. This is called a piggyback lobster tail and it makes the lobster look like when it is served in restaurants, plus it makes it easier to eat! At this stage, the lobster tails may be refrigerated until ready to bake. Cover with plastic wrap to prevent drying out.

Preheat oven to 350 degrees F.

  1. Melt the butter in a small saucepan and stir in minced garlic to your preference (I add about 1 tsp or 1-2 cloves).  Remove from heat and set aside.
  2. Place prepared lobster tails on a baking sheet, brush each lobster tail with melted garlic butter, sprinkle Old Bay seasoning on the meat and bake approximately 15 minutes or to an internal temperature of 140 to 145 degrees F (do not overcook, as the lobster will become tough and rubbery). While cooking, lobster shells will turn their characteristic bright red colour well before the meat is thoroughly cooked inside.
  3. Remove from oven when done. Serve immediately with lemon wedges and individual cups (small lined paper ones are available at party supply stores) of melted garlic butter for dipping.
Paired with a fresh salad, corn on the cob, and crusty bread and you have a perfect showy meal fit for a special occasion, even if that special occasion is just a sunny summer day.   Enjoy!
** adapted from a recipe on:
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