Juicy Lobster Tail Recipe - Super easy baked lobster tail recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

lobster tails

💰Cheaper: shrimp

Shrimp is more affordable and still offers seafood flavor.

white wine

💰Cheaper: chicken broth

Chicken broth provides moisture without the cost of wine.

bread crumbs

🥗Healthier: panko

💰Cheaper: crushed crackers

Crushed crackers are a budget-friendly alternative with a similar texture.

Start with two clean lobster tails and press in the backs to remove the little fins.

Make slits down the front of the lobster tails using kitchen scissors.

Gently press the back of the lobster tails to lift out the meat on top.

Pat the lobster tails dry with kitchen paper towel to prevent excess liquid.

In a bowl, mix 100 grams of butter with 1 teaspoon of old bay seasoning, 1/2 teaspoon of mixed herbs, 1/3 teaspoon of paprika, and a little parsley. Sprinkle in some black pepper and mix well.

Brush about half of the butter mixture over the lobster tails.

Preheat the oven to 180 degrees Celsius (approximately 356°F).

Place the lobster tails in the preheated oven and cook for about 30 minutes.

While the lobster is baking, boil 150 grams of dried linguine until al dente.

In a wok, heat 2 tablespoons of oil and add 1 chopped purple onion and 1 chopped red bell pepper. Sauté until soft for 3-4 minutes.

Add 3 chopped garlic cloves, 1/2 tablespoon of old bay seasoning, and 1/3 tablespoon of paprika to the wok and mix well.

Pour in 250 milliliters of white distilled vinegar and add a little black pepper and salt to taste. Mix for about 3 minutes until the vinegar has dissolved.

Add 330 milliliters of double cream to the wok and simmer for about 8 minutes.

Stir in 130 grams of parmesan cheese and 1 tablespoon of fresh parsley. Mix well.

Add the cooked linguine to the sauce and mix thoroughly.

Remove the lobster tails from the oven and brush with the remaining butter mixture.

In a separate pan, heat 1 tablespoon of oil and add 1 tablespoon of concentrated tomato paste and 1/2 tablespoon of chopped garlic. Mix well.

Pour in 200 milliliters of white distilled vinegar and add some chopped chilies for spice, along with 2 tablespoons of soy sauce and 2 tablespoons of honey. Stir to combine and season with salt.

Add fresh herbs to the sauce and let it thicken slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens