Tony’s Ultimately Succulent Lobster Tails

For some people preparing lobster tails can be intimidating. But now Tony at Home will walk you through the process resulting in a delicious tender restaurant quality finished product.

The first thing that you do is make sure that the tails are defrosted, if they are frozen. Then use a chef’s knife to cut through the shell starting at the base of the tail in the center and cut halfway through into the crust.

Next separate the tail from the shell by gently removing the meat. Try not to break the shell or detach the meat as you will lay and butterfly the lobster meat on top of the shell.

Sprinkle with Seasoned salt and lemon pepper and place on a rack in a baking pan so drippings will be caught or a glass casserole pan will work. Paint on a thick layer of melted butter. Bake at 350 degrees until the lobster meat turns white. Be sure to continually paint butter as it is cooking and squeeze fresh lemon on top.

Once the lobster meat is white, paint another layer of butter and broil until the top of the lobster meat is browned and dinner is served. Serve with your favorite side dishes and a side of drawn butter if you want to be completely decadent.