Recipes

CAJUN LOBSTER TAIL

I want to be fake fancy on occasion. So, when considered one of my Cookies asked a lobster tail educational I became extra than glad to do so. Especially because it’s so easy to do! And, you understand, I wouldn’t be Coop if I didn’t make it Cajun fashion!

CAJUN LOBSTER TAIL
CAJUN LOBSTER TAIL

Lobster

  1. 1 raw lobster tail
  2. 1 T olive oil
  3. 1-2 tsp Cajun seasoning
  4. 1/2 tsp paprika
  5. 1 T garlic butter (recipe below)

Garlic Butter

  1. 1 stick unsalted butter (softened at room temp)
  2. 1 T minced garlic
  3. 1 tsp chopped parsley
  4. 1/2 tsp black pepper
  5. 1/2 tsp lemon juice
  6. 1/4 tsp dill

Lobster

  1. Preheat oven to 375 degrees F
  2. Using kitchen shears or scissors, carefully cut vertically down the center of the lobster tail until you reach the last horizontal line before the “fanned” part of the tail
  3. Gently, separate the meat from the shell in a lifting motion. Do not pull it from the fanned end of the tail.
  4. Press the shell together and lay the meat on top of the shell.
  5. Brush the meat with olive oil
  6. Sprinkle the Cajun seasoning and paprika on the meat evenly
  7. Place into a parchment paper or foil-lined baking dish and bake on the center rack for 1 1/2 mins per ounce of the lobster tail. (i.e. a 4 oz tail will bake for 6 mins.)
  8. Remove the tail from the oven
  9. Spread the garlic butter on the meat
  10. Place it back onto the center rack of the oven
  11. Broil it on high for 2-3 mins.
  12. Enjoy!

Garlic Butter

  1. Place all ingredients into a food processor. (You can also stir it by hand in a bowl.)
  2. Blend well.
  3. Spoon butter in between plastic wrap and mold into the desired shape. Or store in a tightly sealed container.
  4. Refrigerate until firm.

Notes

  1. If you make your own Garlic Butter, it will last for up to one week in the refrigerator. Store tightly in plastic wrap or a sealed container.
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