Skinny vs Big Back Lobster
Skinny vs Big Back Lobster
Ingredients
For the Lobster
- 2 lobster tails, one smaller, one larger
For the Butter Mixture (for both methods)
- 2 sticks unsalted butter, melted
- 2 teaspoons garlic, minced
- 2 teaspoons shallots, minced
- 1 teaspoon fresh black pepper
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
- 2 teaspoons lemon juice, freshly squeezed, divided
- 2 tablespoons fresh parsley, chopped, divided
For the Big Back Lobster Addition
- 1 tablespoon mayonnaise
- 1/2 teaspoon hot sauce
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or foil.
⏱️ 5 min•🌡️ 375
- 2
Take both lobster tails and carefully slice them down the middle of the top shell, from the base to the tail fan, using sharp kitchen shears. Be careful not to cut through the bottom shell. Gently open the shell and butterfly the meat, pulling it up and resting it on top of the shell.
⏱️ 5 min
- 3
In a medium bowl, combine the 2 sticks of melted butter, minced garlic, minced shallots, 1 teaspoon of fresh black pepper, 1/4 teaspoon of mustard powder, and 1/4 teaspoon of salt. Mix these ingredients well until thoroughly combined.
⏱️ 5 min
- 4
For the "Skinny Lobster" (smaller tail): Brush about half of the butter mixture generously over the butterflied meat of the smaller lobster tail. Place it on the prepared baking sheet.
⏱️ 2 min
- 5
For the "Big Back Lobster" (larger tail): To the remaining butter mixture, add the 1 tablespoon of mayonnaise and 1/2 teaspoon of hot sauce. Mix these additions well until smooth and fully incorporated.
⏱️ 2 min
- 6
Spread the mayonnaise-hot sauce butter mixture evenly over the butterflied meat of the larger lobster tail. Place it on the same baking sheet next to the skinny lobster.
⏱️ 1 min
- 7
Bake both lobster tails in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through. Cooking time may vary slightly based on the size of the tails.
⏱️ 15 min•🌡️ 375
- 8
Once baked, remove the lobster tails from the oven. Squeeze 1 teaspoon of fresh lemon juice over each lobster tail.
⏱️ 1 min
- 9
Garnish each lobster tail with 1 tablespoon of chopped fresh parsley before serving immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Skinny vs Big Back Lobster
For the Lobster
- 2 lobster tails, one smaller, one larger
For the Butter Mixture (for both methods)
- 2 sticks unsalted butter, melted
- 2 teaspoons garlic, minced
- 2 teaspoons shallots, minced
- 1 teaspoon fresh black pepper
- 1/4 teaspoon mustard powder
- 1/4 teaspoon salt
- 2 teaspoons lemon juice, freshly squeezed, divided
- 2 tablespoons fresh parsley, chopped, divided
For the Big Back Lobster Addition
- 1 tablespoon mayonnaise
- 1/2 teaspoon hot sauce
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or foil.
⏱️ 5 min•🌡️ 375 - 2
Take both lobster tails and carefully slice them down the middle of the top shell, from the base to the tail fan, using sharp kitchen shears. Be careful not to cut through the bottom shell. Gently open the shell and butterfly the meat, pulling it up and resting it on top of the shell.
⏱️ 5 min - 3
In a medium bowl, combine the 2 sticks of melted butter, minced garlic, minced shallots, 1 teaspoon of fresh black pepper, 1/4 teaspoon of mustard powder, and 1/4 teaspoon of salt. Mix these ingredients well until thoroughly combined.
⏱️ 5 min - 4
For the "Skinny Lobster" (smaller tail): Brush about half of the butter mixture generously over the butterflied meat of the smaller lobster tail. Place it on the prepared baking sheet.
⏱️ 2 min - 5
For the "Big Back Lobster" (larger tail): To the remaining butter mixture, add the 1 tablespoon of mayonnaise and 1/2 teaspoon of hot sauce. Mix these additions well until smooth and fully incorporated.
⏱️ 2 min - 6
Spread the mayonnaise-hot sauce butter mixture evenly over the butterflied meat of the larger lobster tail. Place it on the same baking sheet next to the skinny lobster.
⏱️ 1 min - 7
Bake both lobster tails in the preheated oven for 12-15 minutes, or until the lobster meat is opaque and cooked through. Cooking time may vary slightly based on the size of the tails.
⏱️ 15 min•🌡️ 375 - 8
Once baked, remove the lobster tails from the oven. Squeeze 1 teaspoon of fresh lemon juice over each lobster tail.
⏱️ 1 min - 9
Garnish each lobster tail with 1 tablespoon of chopped fresh parsley before serving immediately.
⏱️ 1 min