Lobster Tails for Valentine’s Day

Lobster Tails For Valentine's DayLobster tails are a favorite for Valentines’ Day dinner. They’re full of firm, luscious meat and cook up without much effort—which makes them perfect for a weeknight Valentine. They can be boiled for use in salads. And, a favorite way to prepare them is baking. However you prepare them, they elevate a meal to a special occasion.

We have 6-ounce tails at the store for $10 each.

Some tips for baking lobster tails:

How to cut the shells
Cutting the lobster tail open before cooking will speed up your cooking process and make it easier to judge when the lobster tail has fully cooked.

Cut the upper shell down the center of the back with seafood shears leaving tail fan intact. You can cut into the top half of the meat so it can ‘open’ like the pictures once pulled up on the shell.

Give the tail a good rinse and remove any vein or tomalley (gland). Do not remove the under-shell.

Run your finger between the meat and the shell to separate the tail and the shell.

Lift the uncooked tail through the slit to rest on top of the shell. You can leave the end of the tail meat in the tail fin shell.

How to bake your lobster tails
Preheat the oven to 350 ºF.

Place the prepared lobster tails on a baking pan with sides. Add a little water to the pan to prevent the lobster tails from drying out.

Brush each lobster tail generously with melted, salted butter. You can also sprinkle with paprika or herbs.

Bake the tails until an instant-read thermometer, stuck in the fattest part of the flesh, registers an internal temperature of 140-145 ºF. Our 6-ounce lobster tails will take 10 to 12 minutes. (Overcooking lobster will result in tougher meat with a fishier flavor.)

You can tell a lobster tail has fully cooked when it turns opaque, white, the shell turns bright red, and the meat has reduced slightly and become firmer.

Remove from oven and serve with melted butter and lemon wedges.

And, check out our recipe for Broiled Lobster Tails with Cream here.

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