How to make Baked Lobster
This is our Friday night go-to meal during Lent. It’s an easy meatless meal that’s satisfies every dinner guest. Lobster is a good source of protein, calcium, phosphorous, zinc, and B vitamins. Pairing the lobster tails with potatoes and broccoli adds balance and additional nutrients to the meal, making it both elegant and wholesome.
Ingredients
6 servings
- 6 (4-5 oz) lobster tails, thawed
- 1 fresh lime
- 3 Tablespoons butter, melted
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- paprika, to taste
Directions
- Set oven temp to 450°F.
- Using clean kitchen scissors, cut the lobster tails down the middle.
- Pull the lobster meat out from the opening and lay it on top of the shell. Then, make a shallow cut into the lobster meat and remove the vein.
- Place tails on a baking sheet lined with parchment paper.
- Squeeze fresh lime juice over lobster tails.
- Pour butter on top of each tail.
- Season with salt, pepper, garlic powder, and paprika.
- Bake for 12-15 minutes or until internal temperature is 145°F.
- Serve with a side of potatoes and broccoli. Enjoy!
