Once considered poor people’s food in the Northeast, lobster became popular across classes in the mid-1800s. Lobster “smacks”—boats with open holding wells—allowed lobster to be shipped live to markets outside New England. Railroads also helped expand lobster’s appeal, shipping the meat inland. Lobster is now considered a luxury. Easy to prepare at home boiled, baked, or roasted, lobster is most commonly dressed with lemon and butter.
Recipe Servings: 4
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Preheat oven to 425°F.
- Line baking sheet with parchment paper.
- Prepare lobsters by cutting into lobster shell with a sharp knife, about ¾ of the way through flesh. Do not cut into bottom shell.
- Carefully spread cut side open and gently pull out meat portion of tail.
- Close shells and place on baking pan and then place lobster meat on top of shell. (This is a restaurant-style preparation. Lobster tails can also be cut down the middle lengthwise.)
- Combine melted butter, garlic, lemon juice, paprika, and cayenne in small bowl.
- Brush butter mixture onto lobster meat and roast oven 8–10 minutes. Meat should feel slightly firm but not hard or soft.
- Plate lobster and sprinkle with parsley, if using.
- Garnish with lemon wedges and small dish of melted butter, if desired.
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