First, prepare and measure out the lobster tail ingredients with the measuring spoons. Preheat the oven to 450°F.
Next, in a medium mixing bowl, combine the melted butter, lemon juice, salt, pepper, garlic powder, and chopped parsley.
Whisk the ingredients together completely.
Then, lay the lobster tails out on a cutting board and grab some kitchen scissors.
Use the scissors to cut across the top of one of the tail shells.
Then, use a spoon to gently separate the meat from the shell.
Use your hands to gently pull the meat from the inside of the shell so that it sits on top of the shell, but be sure to leave the very end of the meat attached to the tail. Crack and pull the sides of the shell while doing this to help release the meat.
Repeat the process for the other lobster tail.
Once you have both of the tails prepared with the meat pulled out and sitting on top of the shells, it’s time to cook!
Next, line a baking sheet with aluminum foil and sit a cooking rack on top.
Lay the prepared lobster tails on top of the cooking rack and bake them for 10 minutes.
Then, grab the seasoned butter and a silicone brush.If the butter starts to harden while the lobsters cook, microwave it for 30 seconds at 50% power and stir before using.
Brush the meat of the lobster tails generously with seasoned butter.
Then, pop the tails back in the oven and cook for an additional 2 minutes.
Finally, serve these scrumptious lobster tails over steamed asparagus and garnish with fresh lemon wedges.
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Notes
Storing Cooked Lobster TailPersonally, I highly recommend eating any seafood the same day it's cooked. However, cooked lobster tails can be stored in a shallow airtight container, or wrapped in plastic wrap, and be safely kept in the fridge for 2-3 days. Always label the date on the outside of the container to keep up with freshness.