14ouncesLobster Tailsfresh or thawed, about 6-7 ounces each
Preheat the oven to 450 degrees.
Cut the shell down the center of the back with kitchen shears leaving all the way to the fin.
Using your fingers, gently pull the lobster meat up through the slit and then retuck any randomly hanging pieces of meat along the sides so it looks neat and tidy.
Place the butter in a small bowl and melt in the microwave for about a minute. Add all the seasonings and minced parsley to the melted butter and mix well.
Place the lobster tails on a small baking sheet (along with the lemon slices if you’re using them.
Baste the lobster meat generously with the butter mixture.
Place the lobster tails in the oven for 15 minutes or until the internal temperature is 130 degrees.
Remove from the oven, squeeze the baked lemon slices over the top (if you used them) and enjoy!
Store the cooked lobster meat in an airtight container in the fridge for up to 3 days. I love to eat the leftover lobster meat cold as reheating can make the meat tough. Add it to a salad or sandwich for a classy lunch.Using frozen lobster tails: If you don’t have access to fresh lobster, frozen lobster is a great option. Lobster tails are frozen at their peak freshness. Just make sure to thaw the lobster before baking.