Baked Lobster Recipes

Steps:

• Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards 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 the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part 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 perfectly 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.
• Preheat oven to 450°F (230°C).
• In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
• Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
• Serve with a side of broccoli and a lemon wedge.
• Enjoy!

Steps:

• Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13x9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° until meat is firm and opaque, 20-25 minutes Serve with lemon wedges and melted butter if desired.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
• Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
• Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
• Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Plunge the tip of a sharp knife straight down just behind the lobster's eyes to humanely kill the animal.
• Place the lobster on its back and use a sharp knife to cut open the cavity. Remove the stomach and intestines, and discard. Reserve the tomalley in a small bowl. Mix the cracker crumbs with the tomalley and spoon the mixture into the body cavity. Drizzle about 2 teaspoons of butter over the top. Place the lobster in a 2 inch deep baking dish.
• Bake the lobster for 30 minutes, uncovered. Set oven to Broil and cook for 3 to 5 minutes just to toast the crackers before serving. Serve with remaining melted butter.

Steps:

• 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.

Steps:

• Preheat oven to 375°.
• Arrange fish in a shallow casserole; pour half the melted butter over the fillets.
• Sprinkle with salt, pepper, and paprika.
• Place the fish in the oven and bake, uncovered, basting occasionally, until the fish flakes with fork, about 15-20 minutes.
• Garnish with parsley; serve with lemon slices and the remaining melted butter for dipping.

Steps:

• In a large skillet over medium-high heat, melt the butter.
• Add in the onion, garlic, and carrots; saute and stir frequently for 3 minutes or until onions are soft.
• Add in the bell peppers and saute another 2 minutes.
• Add in the lobster meat and cook 1 minute or until heated through; Set aside to cool for 10-15 minutes.
• Transfer lobster mixture to a large mixing bowl.
• Add in eggs, mayonnaise, parsley, and salt and pepper to taste; stir to mix well.
• Add 1 cup of bread crumbs to lobster mixture; toss to mix.
• Add more breadcrumbs if needed so that mixture barely holds it shape.
• Take 1/4 cup lobster mixture and shape cakes by hand.
• Pour oil into a large nonstick skillet to 1/4 inch depth; heat over medium heat.
• When very hot, add lobster cakes.
• Cook for about 3 minutes per side (for a 1-inch thick cake) or until golden brown on both sides.
• Remove from skillet and drain on paper-towel lined plate.
• Serve warm with your favorite sauce--we like honey mustard sauce.

Steps:

• Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13-in. x 9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° for 20-25 minutes or until meat is firm and opaque. Serve with lemon wedges and melted butter if desired.