Fresh Lobster Feast

Instructions

Step 1: Preheat your oven to 425°F (220°C) and line a baking dish with parchment paper or lightly grease it with butter./n
Step 2: Using kitchen shears, carefully cut down the top of each lobster tail shell and gently loosen the meat, lifting it slightly above the shell while keeping it attached at the base./n
Step 3: Place the lobster tails and claws in the prepared baking dish./n
Step 4: In a small bowl, combine melted butter, minced garlic, lemon juice, lemon zest, parsley, paprika, salt, black pepper, and Old Bay seasoning, stirring well to blend./n
Step 5: Brush the butter mixture generously over the lobster meat, ensuring it is evenly coated./n
Step 6: Bake for 12–15 minutes, or until the lobster meat is opaque and reaches an internal temperature of 140–145°F (60–63°C)./n
Step 7: Baste the lobster with pan juices halfway through cooking for extra flavor and moisture./n
Step 8: Remove from the oven and let rest for 3–5 minutes before serving./n
Step 9: Garnish with additional parsley and serve with fresh lemon wedges on the side.

Storage and Reheating Tips

Store leftover lobster in an airtight container in the refrigerator for up to 2 days. To reheat, place the lobster in a covered baking dish with a small amount of melted butter and warm in a 300°F (150°C) oven for 8–10 minutes until heated through. Avoid microwaving, as it can make the lobster rubbery. For best flavor and texture, enjoy freshly prepared.