Butterflied Oven-Baked Lobster Tails


  • 4 lobster tails (4-5 ounces each)
  • 1/2 cup unsalted butter, melted
  • 2 tablespoons fresh lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Lemon wedges and chopped parsley for garnish


  1. Thaw the Lobster Tails (if frozen): If your lobster tails are frozen, thaw them in the refrigerator overnight. Alternatively, place them in a sealed plastic bag and submerge them in cold water for a quicker thawing process.

  2. Preheat the Oven: Preheat your oven to 350°F.

  3. Prepare the Lobster Tails: Using kitchen shears or a sharp knife, cut the top of the lobster shell lengthwise. Start from the open end (the end that was attached to the body) and cut down the center of the shell, stopping just before the tail fin. Gently spread the shell apart to expose the lobster meat, creating a butterfly shape. Be careful not to cut through the meat.

  4. Butter the Lobster Tails: Gently pry open the shell to reveal the lobster meat. Brush the melted butter over the exposed meat, ensuring it is evenly coated.

  5. Create the Seasoning Mixture: In a small bowl, mix the fresh lemon juice, minced garlic, paprika, salt, and black pepper to make the seasoning mixture. Drizzle the seasoning mixture over the buttered lobster meat, making sure to distribute it evenly.

  6. Bake the Lobster Tails: Place the seasoned lobster tails on a baking sheet or in an oven-safe dish with the shell side down and the meat side facing up. Bake the lobster tails for about 8-10 minutes, depending on the size of the tails. The meat should be opaque and firm when fully cooked. Be careful not to overcook it, as lobster can become tough if cooked too long.

  7. Check for Doneness: To ensure the lobster tails are cooked through, you can use a food thermometer to check the internal temperature. The meat should reach 140°F to 145°F.

  8. Garnish and Serve: Once the lobster tails are done baking, remove them from the oven and let them rest for a minute or two. Garnish with chopped parsley and serve the baked lobster tails hot with lemon wedges on the side for squeezing over the meat.