Ways To Baking A Lobster Tail

Baking a lobster tail is one of the easiest ways to cook lobster tails. This method can be done with the standard oven and results in a juice lobster tail. This technique is also more forgiving than broiling a lobster tail if you overcook it.
　　
Ingredients
　　
1 cup panko bread crumbs
　　
1/2 stick butter, melted
　　
4 sprigs fresh thyme, leaves only
　　
2 tablespoons, chopped fresh flat-leaf parsley
　　
4 or 5 cloves fresh garlic, peeled and gently smashed
　　
Kosher salt and freshly ground black pepper
　　
2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so)
　　
Extra-virgin olive oil, for drizzling,1 lemon, cut into large wedges, plus more for drizzling, for serving. Mixed lettuce, for serving
　　
Directions
　　
Preheat oven to 425 degrees F.
　　
In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster.
　　
Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice.
　　
Lobster tails are a rich and filling entree, especially when served alongside steak. In this recipe, our home economists cut three lobster tails in half to feed six people.—Taste of Home Test Kitchen.
　　
When buying frozen lobster tails, read the package and avoid ones that are soaked in Sodium trioyphosphate. This is a preservative and it adds weight to the tail. More weight means higher cost. Thaw tails completely to ensure even cooking.
　　
Steam-Baked Lobster Tails
　
2 (6-8 ounce) lobster tails, thawed completely, butterflied, and piggy-backed
　　
Clarified butter
　　
Kosher salt
　　
Chopped fresh parsley
　　
Lemon wedges
　　
Preheat the oven to 400º F. Place the lobster tails in a baking dish and brush the tail meat with clarified butter. Add 1 cup of water to the baking dish. Cover the dish with a piece of aluminum foil. Bake until the internal temperature of the tail meat reaches 135º-140º F, about 10-12 minutes. For larger tails, increase the baking time. A 10-12 ounce tail will take about 12-14 minutes and a 12-14 ounce tail will bake for approximately 14-16 minutes.
　　
Remove from the baking dish and place on a serving plate. Brush with more butter, season with salt to taste and sprinkle with parsley. Serve with additional clarified butter and lemon wedges. Enjoy!
　　
Gently lift the meat up and out of the shell and lay it directly on top of the shell. This is called piggy-backing. Place the tails in a baking dish, brush the meat with clarified butter and add 1 cup of tap water. Cover with foil and bake in a preheated 400º F oven until the internal temperature reaches 135º-140º F, about 10-16 minutes depending on the size of the tail. Season with salt, fresh chopped parsley, lemon wedges and clarified butter.