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Easy to Make Lobster Tail

Broccoli, lobster tail and white rice on a white rectangle plate
Screenshot from "Un-Wine'd" season three episode seven.

This Baked Lobster with Garlic Butter is easy to make and will impress any guest. This simple recipe pairs well with CrossKeys Vineyards’ Reserve Viognier and appears in this full episode of “ Un-Wine’d,” which airs Saturdays at 1:00 p.m. on VPM PBS.

Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. To discover more recipes seen on “Un-Wine’d," please click here.


What You’ll Need:

  • 4. Lobster tails
  • 4 T. butter, melted and hot
  • 1 t. Salt
  • 1 t. Freshly ground pepper
  • 1 t. Garlic powder

  • ¼ t. Cayenne pepper
  • 1 t. Smoked or sweet paprika
  • 2 t. Lemon juice
  • 3 T. finely chopped fresh parsley
  • Lemon Wedges


Step 1: Cut down the back of the lobster tails with a pair of kitchen shears. Be sure to remove any shell shards that are created and lift the shell away from the meat with a spoon.

Step 2: Gently lift the meat of the lobster tail from the shell leaving the tissue attached at the end of the tail and rest on top of the cut shell.

Step 3: Blend together the butter, salt, pepper, garlic powder, cayenne, paprika and lemon juice. Stir in the parsley.

Step 4: Then brush liberally on the lobster tails.

Step 5: Bake at 450 F. for 5 minutes and brush the lobster tails again.

Step 6: Bake an additional 3 to 5 minutes or until meat is completely cooked through.

Step 7: Serve with lemon wedges.

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