Baking Lobster Tails

Ingredients:

Directions:

1. Defrost frozen lobster tail in refrigerator overnight if possible for tenderest meat or soak in pan of cold water for 20-40 minutes, depending tail size and thickness. Make sure lobster tails are thawed completely before cooking for best results.
2. To prep the lobster tail for baking or broiling: Grab a pair of kitchen shears and grab the lobster tail in your hand. Begin cutting down one side of the lobster tail as close to the side as you can. Repeat the cut down the other side of the lobster tail. Cut the shell across the middle at the base of the tail. Grab the top of the shell and peel back. Take a knife and cut around the lobster meat so when it's finished cooking, it's easy to remove.
3. Lay each lobster tail on individual sheets of foil. Prepare lobster marinade of 3 tablespoons each of lemon juice and clarified butter, with a pinch of paprika, white pepper, garlic powder and sea salt. Drizzle lobster marinade over lobster.
4. Fold up the ends of the foil so your lobster tail is completely sealed. Bake lobster tail according to the chart below in a 450° F. preheated oven.
5. 2 oz. - 12 minutes....................4 oz. - 18 minutes
6. 6 oz. - 22 minutes....................8 oz. - 26 minutes
7. 12 oz. - 30 minutes................14 oz. or more - 35 minutes
8. Once the lobster is cooked, unwrap the tail, dunk in butter and enjoy!