Baked Lobster Tails Recipe

 

Nutrition Facts

• One serving:
• 1 lobster tail (calculated without additional butter)

• Calories:
• 120

• Fat:
• 3 g

• Saturated Fat:
• 1 g

• Cholesterol:
• 113 mg

• Sodium:
• 405 mg

• Carbohydrate:
• 1 g

• Fiber:
• 0 g

• Protein:
• 21 g

Baked Lobster Tails

From Taste of Home's Holiday & Celebrations Cookbook

Lobster tails are a rich and filling entree, especially when served alongside steak. In this recipe, our home economists cut three lobster tails in half to feed six people.—Taste of Home Test Kitchen

SERVINGS	6
CATEGORY	Low Fat
METHOD	Baked
PREP	15 min.
COOK	20 min.
TOTAL	35 min.

INGREDIENTS

• 3 fresh or frozen lobster tails (8 to 10 ounces each), thawed
  
• 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
  
  
  

DIRECTIONS

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. Yield: 6 servings. 

Baked Lobster recipe

Ingredients

• 1 (1 1/2-pound) Maine lobster
• 1 tablespoon extra-virgin olive oil
• Salt and freshly ground black pepper
• Crab and shrimp Pasta, recipe follows

Directions

Preheat oven to 400 degrees F.

Bring a deep pot of water to a boil. Plunge the lobster into the boiling water, head first, and cook for 3 minutes. Remove from the water and place in an ice bath to stop the cooking. Carefully halve the lobster lengthwise. Score the claws with a sharp knife, then the knuckle, to expose the meat. Discard the innards, if desired. Lay the lobster on a sheet pan, with the meat facing up and season it with the oil, and salt and freshly ground black pepper, to taste. Bake in the oven for 15 minutes or until the meat is cooked through.

Place the Crab and Shrimp Pasta in 2 bowls. Top with 1/2 a lobster and serve.

Crab and Shrimp Tomato Sauce:

1 medium onion, chopped

1 teaspoon Cajun seasoning

1 teaspoon chopped garlic

1 tablespoon chopped shallots

1 tablespoon oil

1 pound fresh or canned tomatoes

1/2 pound extra-wide pasta noodles (1/2 to 1-inch wide

1/4 pound shrimp, peeled and deveined

2 ounces fresh or pasteurized crabmeat

5 tablespoons butter

1 tablespoon fresh oregano, leaves chopped

1 tablespoon fresh basil, leaves chopped

Salt and freshly ground black pepper

Place a large pot of water for the pasta over high heat and bring to a boil. While the water is heating, in a small saucepan sweat the onions, Cajun seasoning, garlic, and shallots in oil over low heat. Add the tomatoes and cook for 15 to 20 minutes over a very low heat.

While the tomatoes are cooking, boil your pasta until al dente. Drain and set aside. Strain the tomato mixture through a fine-meshed sieve, making sure to get all the pulp possible, then transfer this to a saute pan. Over low heat, add the shrimp and crab. While stirring, add the butter in small pats until the sauce is a creamy texture. Add the oregano and basil, then check for seasoning. Do not let the sauce boil hard or it will break - keep it at a very low simmer. Add the pasta to the sauce and toss well.