If you're looking for a way to cook lobster that is healthy, delicious, and relatively easy, baking will fit the bill. Baking lobster tails is one of the healthiest ways to cook any type of meat, since the cooking method itself does not require added fats. Baking also retains the lobster's full flavor, since the lobster is baked in its shell. Not to mention the fact that lobster itself is wonderfully nutritious. FultonFishMarket.com provides sustainably produced lobster (live lobster as well as frozen lobster tails), with delivery straight to your door. Read on to learn lobster nutrition information, how to bake fresh and frozen lobster, and pro tips for making baked lobster tails.
Lobster Nutrition Information
In addition to being a luxurious, succulent seafood, lobster is also quite nutritious! Lobster is low in fat and high in protein, selenium, and other minerals. Lobster is also high in Omega-3 fatty acids, which are good for your heart. Lobster is a WW (WeightWatchers) ZeroPoint™ food, so if you're trying to lose weight, you can enjoy baked lobster tails with zero guilt.
Baking Fresh Lobster Tails vs. Baking Frozen Lobster Tails
If you've never baked lobster before, you're probably wondering: what is the difference between baking fresh versus frozen lobster tails? With either option, if you use the right techniques (as outlined below), the results will be delicious. A few key differences:
- Frozen lobster tails: With frozen lobster, be sure not to thaw too long; bake the lobster as soon as it’s thawed. The process of baking frozen lobster tails is a bit easier, since you don't have to worry about killing the lobster and removing the tails. It can also be a bit less expensive, since you have the option of purchasing lobster tails a-la-carte.
- Fresh lobster tails: With live lobster, you get all the parts -- tails, claws, and legs -- so you get more lobster meat. Some people prefer to bake live lobster since the meat is fresher and does not require thawing. Many people also enjoy cooking live lobster since it’s a bit of a seafood tradition.
- Fresh and frozen lobster tails: With either option, be sure to check the lobster as it is baking so as not to overcook. Remove from the oven promptly once the meat turns white. (This tip is so important that we’ve also included it in the baking instructions below.)
Baking Live Lobster Tails - Step by Step Instructions
Baking live lobster tails is actually pretty easy! Use the following step-by-step instructions:
Equipment:
- Baking sheet
- Medium-sized bowl
- Cutting board
- Fork
- Sharp knife
- Aluminum foil
Ingredients:
- Live lobster
- Butter
- Seasonings of your choice (garlic and lemon are a popular option)
Steps:
- Line the baking sheet with aluminum foil. Set aside.
- Preheat the oven to 375°F.
- Kill the lobster humanely. Put the lobster in the freezer for 20 minutes before cooking. Freezing live lobsters has a sedative effect, so they do not feel pain when baked.
- Clean the lobster by rinsing it thoroughly under running water.
- Place the lobster on the cutting board. Use the knife to remove the tails, claws, and legs (this is where most of the meat is). You can also use your hands to twist the tail, claws, and legs off.
- To save the claws and legs for future use, freeze them right away.
- Place the lobster tails on the cutting board. Use the knife to cut a slit lengthwise in the tail (this cutting technique is known as "butterflying"). You'll have two equally-sized halves still within the shell.
- Season the meat and brush with butter within the shells.
- Place the lobster shell-down on the foil-covered baking sheet.
- Bake the lobster for about 15 minutes per four ounces of lobster tail. As the lobster is baking, check it frequently to assess its color. Once the lobster meat turns white and opaque, remove from heat right away so it doesn’t overcook. If the meat is still translucent, it is not fully cooked.
- When the lobster is finished baking, remove it from the oven.
- To remove the lobster meat from the tail:
- Place the tail on the plate.
- Pull the fins off the end of the tail. (If you'd like, remove the tiny bits of meat attached to the fins.)
- Pick up the lobster and hold the shell firmly in your hand with the lobster meat exposed.
- Insert the fork into one end of the lobster tail. Pry the meat from the shell lengthwise. It should pop out fairly easily.
- Serve and enjoy!
Baking Frozen Lobster Tails - Step by Step Instructions
Baking frozen lobster tails is even easier than baking live lobster! Use the following step-by-step instructions:
Equipment:
- Baking sheet
- Medium-sized bowl
- Cutting board
- Fork
- Sharp knife
- Aluminum foil
Ingredients:
- Frozen lobster tails
- Butter
- Seasonings of your choice (garlic and lemon are a popular option)
Steps:
- The night before you want to bake the lobster tails, thaw them in your refrigerator overnight.
- When you are ready to begin baking the lobster tails, line the baking sheet with aluminum foil. Set aside.
- Place the lobster tails on the cutting board. Use the knife to cut a slit lengthwise in the tail (this cutting technique is known as "butterflying"). You'll have two equally-sized halves still within the shell.
- Season the meat and brush with butter within the shells.
- Place the lobster shell-down on the foil-covered baking sheet.
- Bake the lobster for about 15 minutes per four ounces of lobster tail. As the lobster is baking, check it frequently to assess its color. Once the lobster meat turns white and opaque, remove from heat right away so it doesn’t overcook. If the meat is still translucent, it isn’t fully cooked.
- When the lobster is finished baking, remove it from the oven.
- To remove the lobster meat from the tail:
- Place the tail on the plate.
- Pull the fins off the end of the tail. (If you'd like, remove the tiny bits of meat attached to the fins.)
- Pick up the lobster and hold the shell firmly in your hand with the lobster meat exposed.
- Insert the fork into one end of the lobster tail. Pry the meat from the shell lengthwise. It should pop out fairly easily.
- Serve and enjoy!
Tips for Baking Lobster Tails
Baking lobster tails is easy when you follow the following easy tips:
- If you are baking live lobster, store it properly prior to cooking.
- If you're worried about overcooking the lobster, baking is a great option because, since the meat is cupped within the shell, you can top the lobster with bread crumbs before popping it in the oven. The shell and bread crumbs serve as a "barrier" by absorbing the "hottest" heat, protecting from overcooking.
- To remove lobster meat from the legs, suck it out with a straw!
- If you need to save the baked lobster tails for later instead of eating them right away, cool them in ice water immediately after baking. You can keep cooked lobster in your refrigerator for up to two days.
Shop Fresh and Frozen Lobster Tails
FultonFishMarket.com makes it easy to enjoy fresh, sustainably-sourced seafood delivered right to your door. Peruse our shop for fresh and frozen lobster tails and get ready to fire up the oven!
Filed in: Cooking Seafood, Preparing/Cooking Seafood, Shellfish
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