I like to be fake fancy sometimes. So, when one of my Cookies requested a lobster tail tutorial I was more than happy to do so. Especially since it’s so easy to do! And, you already know, I wouldn’t be Coop if I didn’t make it Cajun style!
The rule is to bake the lobster for 1 1/2 mins per ounce. My lobster was only for 4 ounces. 10 minutes on 375 was perfect. DO NOT OVERCOOK! Rubbery seafood is the worst! And lobster isn’t cheap, so don’t waste it.
Be careful with cutting the shell and separating the meat from the shell. Lobster shells can be sharp. Please don’t cut yourself! Also, don’t cut the “fan” part of the lobster or the shell under the meat. We just want to cut the shell that’s on top of the tail meat. Then, carefully lift the meat from the shell, press the bottom shell together, and lay the meat on top. Cute and fancy!
If you prefer a milder flavor, just use salt and paprika for the seasoning. However, I HIGHLY recommend trying it my way. To me, lobster can be sometimes boring in taste. The Cajun seasoning was a perfect awakening for it. Try it!
- 1 raw lobster tail
- 1 T olive oil
- 1-2 tsp Cajun seasoning
- 1/2 tsp paprika
- 1 T garlic butter (recipe below)
- 1 stick unsalted butter (softened at room temp)
- 1 T minced garlic
- 1 tsp chopped parsley
- 1/2 tsp black pepper
- 1/2 tsp lemon juice
- 1/4 tsp dill
- Preheat oven to 375 degrees F
- Using kitchen shears or scissors, carefully cut vertically down the center of the lobster tail until you reach the last horizontal line before the "fanned" part of the tail
- Gently, separate the meat from the shell in a lifting motion. Do not pull it from the fanned end of the tail.
- Press the shell together and lay the meat on top of the shell.
- Brush the meat with olive oil
- Sprinkle the Cajun seasoning and paprika on the meat evenly
- Place into a parchment paper or foil lined baking dish and bake on the center rack for 1 1/2 mins per ounce of the lobster tail. (i.e. a 4 oz tail will bake for 6 mins.)
- Remove the tail from the oven
- Spread the garlic butter on the meat
- Place it back onto the center rack of the oven
- Broil it on high for 2-3 mins.
- Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
- Blend well.
- Spoon butter in between plastic wrap and mold into desired shape. Or store in a tightly sealed container.
- Refrigerate until firm.
- If you make your own Garlic Butter, it will last for up to one week in the refrigerator. Store tightly in plastic wrap or a sealed container.