Tag: perfect lobster tail.

Lobster Tail with Claws

Nothing says luxury like a perfectly cooked lobster tail with claws. This recipe is simple enough for beginners yet delivers restaurant-quality results. Whether it’s for a romantic dinner or a special occasion, I’ll show you how to make this mouthwatering dish effortlessly.

This particular lobster was caught by a friend of mine, on his diving trip. In the video I mentioned that it was trip he took to Florida. One of my YouTube subscribers pointed out that this lobster had to have come from the west coast, because it didn’t look like the tails that come out of the Atlantic. Boy, was he right. I completely misunderstood so, to be clear, this tail did come from the Pacific off the coast of California. I bought the claws separately because I though it made a better pairing.

Lobster History

Once considered a “Poor Man’s” food, lobster was so abundant along the North American coastline in the 18th and early 19th centuries that it was deemed fit only for the impoverished, servants, and even prisoners. Often used as fertilizer or bait, lobsters were cheap and plentiful, making them a staple for those with little means. In fact, laws in some places limited how often lobster could be served to prisoners, as it was viewed as cruel to feed them such an undesirable meal repeatedly. Over time, as lobster became scarcer and culinary techniques improved, its reputation transformed from humble beginnings to a luxurious delicacy.

Now one of the most impressive things to see in a restaurant is a cooked Lobster Tail with Claws, accompanied by maybe a Steak and a Baked Potato. And, it’s expensive. So, if you want to save some money, learn how to cook this classic Surf and Turf in the comfort of your own home.

More Lobster Recipes

How to Kill a Lobster, Stuffed Lobster, Grilled Lobster, Tempura Lobster Tails, Lobster Thermador, Lobster Bisque, Lobster Sauce, Lobster Roll, Lobster Cakes, Poor Man’s Lobster.

Lobster Tail with Claws Ingredients:

• 1/4 cup Hot Water – Used to create steam for moist, tender lobster meat.
• 1 Lobster Tail – Fully thawed for even cooking.
• 2 Lobster Claws – Cleaned and ready to cook alongside the tail.
• 2 tbsp Olive Oil – For brushing the lobster and enhancing flavor.
• Paprika – A few shakes to add color and a hint of smokiness.
• 1 tbsp Butter – Softened for basting or dipping.
• 1 sprig Fresh Parsley – Finely chopped for garnish and freshness.
• 1 Garlic Clove – Minced or chopped to infuse a rich, savory flavor.

Step-by-Step Instructions:

1. Serve:
   Remove the lobster from the oven and let it rest for a minute before serving. Enjoy your perfectly cooked lobster tail with claws!
2. Prepare the Lobster Tail:
   Cut the top center of the shell lengthwise toward the fan of the tail. Gently pull the meat out, resting it over the top of the shell while keeping it attached at the fan end.
3. Season the Lobster Meat:
   Brush the meat generously with olive oil and sprinkle paprika over the top for flavor and color.
4. Bake the Lobster:
   Place the prepared lobster tail in an oven-safe dish. Bake at 375°F for 1 ½ minutes per ounce of lobster meat. For example, a 10-ounce tail will need about 15 minutes.
5. Add the Claws:
   If the claws are raw, bake them alongside the tail. If they’re pre-cooked, wait to add them during the broiling step.
6. Prepare the Butter Mixture:
   While the lobster bakes, mix softened butter, minced garlic, and chopped parsley. Once the lobster is done baking, spread this mixture over the top of the meat.
7. Broil for a Crisp Finish:
   Place the claws in the dish and pour 1/4 cup of hot water around the lobster. Transfer the dish back to the oven and broil on high, positioning it 6–8 inches from the heat source. Broil for 3–5 minutes, watching closely to avoid burning. The lobster should develop a crisp, golden top.