Baked Lobster Tails for Two

Make this Baked Lobster for Two on Valentines Day for a special dinner!

2-8 oz. lobster tails

3 Tbsp. butter, melted

1 tsp. salt

1 tsp. black pepper

1 tsp. garlic powder

1 tsp. paprika

1 tsp. parsley, chopped

1 tsp. lemon juice

2 lemon wedges, to serve

cooked asparagus spears, to serve

Preheat oven to 450 degrees.

Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell toward the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.

If you are having difficulty opening up the shell to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part of the tail. This will help break the rigid structure of the shell and allow it to be more flexible. While cutting through the shell, you may have also cut into the meat, which is okay.

Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.

In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush mixture evenly over the lobster meat.

Place the tails onto a baking sheet, then bake for about 12-15 minutes, until lobster is fully cooked but not rubbery. Serve with a side of asparagus spears and a lemon wedge.

Serves 2

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