Thursday, November 21, 2013

Baked Lobster Tails

No, this does not mean that we have lobster all the time. Nor does it mean that I actually know if this is a ridiculously good recipe. I'm not that big of a lobster fan. But…this is easy, delicious {to me and my family}, and we have made it with every lobster tail we've acquired for the past couple of years. So, that allows this recipe to make it into my all-too-popular blog.
Baked Lobster Tails Recipe
Photo Credit to Taste of Home
Baked Lobster Tails
Makes 6 servings
3 lobster tails (8 to 10 ounces each)
1 cup water
1 tablespoon minced fresh parsley
1/8 teaspoon salt
Dash pepper
1 tablespoon butter, melted
2 tablespoons lemon juice
Lemon wedges and additional melted butter, optional

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. 

Recipe Source: Taste of Home

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