Ah, the Bahamas! Sun on your skin, salt in your hair and suddenly nothing sounds better than lobster — specifically, oven-roasted lobster tails in butter sauce. Unfussy, indulgent and perfectly in tune with island life, it’s my go-to dish here every time! Below is my easy, no-stress recipe for oven-roasted lobster tails:
- Split the lobster tails. Start with thawed lobster tails. Using a combination of kitchen shears and a knife, cut through the harder top shell of the tail, then cut the tail meat in half.
- Place them in a baking dish. Smother the tails with butter, fresh chopped parsley and lemon juice. Dust with Old Bay seasoning. If you like garlic, add freshly chopped garlic, too.
- Bake the lobster at 425 degrees for roughly 15 to 20 minutes. Cook the lobster until the flesh is just firm and no longer opaque. If you use an instant-read thermometer, you want the flesh to be 135°F to 140ºF in the thickest part.
- Once lobster is cooked, drizzle with melted butter. Enjoy!
