How To Cook Lobster Tails for Thanksgiving (It’s Easier Than You Think)
Did you know that lobster was served at the first Thanksgiving? Any reason for us to serve seafood at a holiday, we’ll jump at, so we couldn’t wait to share our recipe for Baked Stuffed Lobster Tails this fall. It’s decadent, serves a crowd, and most importantly, learning how to cook lobster tails is super easy, but packs a big punch in impressing your guests.
For our recipes we use our large tails (6-7oz) because it’s Thanksgiving and we’re putting on our stretchy pants. For this recipe, you’ll also need unsalted butter, fresh parsley, garlic, white wine, and bread crumbs, but you can check out the recipe for all those details.
Once the ingredients are assembled for your lobster tail recipe of choice, then comes the fun part in learning how to cook lobster tails.
We call this method of preparing tails “butterfly” or “piggyback” and love to utilize it with any kind of ingredients (a nice sauce, some herbs and spices) or method (it can be grilled, broiled or roasted this way). It presents beautifully, and we promise it will be the star of your Thanksgiving table.
First, preheat the oven to 450F, and using sharp kitchen shears, cut the shell of the lobster tails all the way down to the flippers (be sure not to cut through the lobster meat).
Next, pour white wine into an 8x8 inch baking dish, place the tails in the dish, and spoon the breadcrumb, garlic, and parsley mixture on top generously. Bake uncovered for 10-12 minutes until the lobster meat is opaque white, then drizzle the pan juices over the top of the tails, plus some melted butter, lemon wedges, and voila!
Bake uncovered for 10-12 minutes until the lobster meat is opaque white, then drizzle the pan juices over the top of the tails, plus some melted butter, lemon wedges, and voila!