Lobster is reserved for very special occasions here at our Castle in the Mountains. There isn’t an ocean within 1000 miles of us so when we do have Baked Lobster Tail – you can bet that we do it up right!
And while I haven’t met a lobster dish I didn’t love, a baked lobster tail from the cold clean waters of the North Atlantic can’t be beat. This dish is drizzled in a zesty, butter sauce that will have your taste buds singing and it only has ONE net carb.
You can make this anytime you want to treat yourself and your loved ones. Birthdays and Holidays are the perfect time for lobster. No, this is not a budget meal. But this dinner made at home can save you HUNDREDS of dollars compared to a restaurant- and it’ll taste better, guaranteed.
- Lobster tails
- Olive oil
- Soy sauce
- Cayenne pepper
- Lemon juice
- Garlic – crushed or chopped finely
- Salt and pepper to taste
See recipe card for quantities of each ingredient.
Make sure that your lobster tails are fully thawed if they came frozen. Preheat the oven to 400F before you start the steps, they go quickly!
2. Place a skewer through the meat to keep the tail from curling while cooking. Start where the head would be and pierce through to under the tail fan.
3. Place the lobster tails in a roasting pan. We love this one with the oven proof rack. Bake for about 12 – 15 minutes, until the meat is cooked through, but not rubbery. It should be around 140F when tested with a thermometer.
Hint: Make sure your oven is 100% pre-heated. If you have an older oven, an oven thermometer might be helpful.
Lobster is an expensive dish. You can change things up to suit YOUR families tastes, you know them best.
- Cayenne Pepper– instead of Cayenne Pepper, you can use black pepper
- Olive Oil – use avocado oil if you don’t like the taste of olive oil
- Soy Sauce – if you have trouble with soy, sub in coconut aminos in it’s place.
This is YOUR lobster so make sure you taste the sauce before serving to make sure it’s spicy enough for YOU.
Choose the lobster size that will best fit your budget and your dinner guests.
- Spicy – add red pepper flakes while cooking the sauce to imbue heat into the dish.
Wooden Skewers, kitchen shears and a Meal Roasting pan are all the equipment you need for this dish.
Consume ALL of your cooked lobster within 24 hours of baking. You can make this lobster bisque if you have leftovers but I doubt ANYONE ever has leftover lobster….do they?
Lobster may not stand up well to freezing once baked. It gets funky and rubbery when reheated.
DO NOT OVERCOOK THE LOBSTER. Make sure you take it out of the oven when it is about 140F when checked with a meat thermometer.
FAQs about Lobster
- Do not allow lobster to be thawed for more than 24 hours before cooking.
- Do not use the same utensils on cooked food, that previously touched raw lobster meat.
- Wash hands after touching raw lobster meat.
- Don’t leave lobster sitting out at room temperature for extended periods.
- Never leave cooking food unattended. (Thanks Captain Obvious)
Side Dish Recipes for Lobster
Perfect Baked Lobster
- 6 -8 oz lobster tails
- 5 tablespoons butter
- 4 tablespoons olive oil
- 2 tablespoons soy sauce
- ¾ teaspoon cayenne pepper
- 2 tablespoons lemon juice
- 3 cloves garlic crushed or chopped finely
- Salt and pepper to taste
- Heat the butter, and add the oil, garlic, soy sauce, lemon juice, and parsley. Let it sizzle for a minute. Take this mixture off the heat and then add the cayenne pepper, salt and black pepper. Set aside.
- Place a skewer through the meat to keep the tail from curling while cooking. Start at the "head side" and carefully run the skewer out the other side UNDER the tail fan. See post for more instruction if needed.
- Place the lobster tails in a roasting pan. Bake for about 12 – 15 minutes, until the meat is cooked through, but not rubbery. It should be around 140F when tested with a thermometer.
- Serve with dipping cups for the butter mixture, lemon or lime wedges and some Keto Fried Rice.