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Baked Lobster Tails
- Start by thawing your lobster by placing them in a resealable bag and submerging them in cold water. Thawing will take approximately 30 minutes.
- Remove the lobster from the bag and begin cutting the top of the shell lengthwise with a pair of kitchen shears.
- To Butterfly a lobster tail: Carefully crack open the shell slightly and begin to pull the meat away from the inside of the shell gently being careful not to crush the shell. Leave the end of the meat attached to the tail and flip the meat up over the top of the shell.
- Remove the dark vein from the center and discard.
- Place the baking tails on a baking sheet and top with a pat of butter.
- If desired, add about 1/2 cup water to the bottom of the baking sheet to create a little steam. This step will help ensure your lobster stays tender.
- Bake the lobster tails for approximately 1 to 1 1/2 minutes per ounce at 425 degrees.Β Your lobsters are done with they are firm, white and no longer translucent
- Serve your baked lobster tails with melted butter and lemon wedges, if desired.
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