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Garlic Herb Lobster Tail in a Sealed Pouch

This method involves sealing lobster tails with garlic herb butter in a pouch and gently baking until juicy and tender. The process locks in flavor and moisture, resulting in a fragrant, perfectly cooked lobster with a vibrant red shell and luscious, firm meat. The final dish offers a sophisticated yet approachable presentation with aromatic herbs and garlic permeating every bite.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large lobster tails preferably fresh, firm, and bright shells
  • 4 cloves garlic fresh, minced or crushed
  • 3 tablespoons unsalted butter European-style preferred, melted
  • 2 tablespoons chopped parsley fresh
  • 1 teaspoon chopped thyme fresh
  • 1 zest lemon zest only
  • 1 lemon juice freshly squeezed
  • to taste salt and freshly cracked pepper adjust to preference

Equipment

  • Paring knife
  • Silicone pouch or parchment paper
  • Baking dish
  • Basting brush

Method
 

  1. Start by preheating your oven to 190°C (375°F) and gather all your tools and ingredients. Using a paring knife, carefully cut along the top shell of each lobster tail lengthwise, from base to tip, avoiding the meat. Gently lift the meat slightly out of the shell, keeping it attached at the tail end, to create a pocket for the herb butter.
  2. In a small bowl, whisk together melted butter, minced garlic, chopped parsley, thyme, lemon zest, lemon juice, salt, and pepper until well combined. This fragrant mixture will serve as your garlic herb butter.
  3. Using a basting brush, generously coat the lobster meat with the garlic herb butter, ensuring to fill the scored crevices and cover all exposed surfaces. This will infuse the lobster with flavor during baking.
  4. Place each lobster tail on a piece of parchment paper or inside a silicone pouch. Fold or seal the pouch tightly, removing excess air to trap all the aromatic juices and herbs inside. If using parchment, crimp the edges to create a secure seal.
  5. Set the sealed lobster on a baking dish and slide it into the preheated oven. Bake for about 15–18 minutes, until the shell turns bright red and the meat is opaque and firm. The aroma of garlic and herbs will fill the air as it cooks.
  6. Once baked, carefully remove the pouch from the oven and let it rest for about 2 minutes. Carefully open the pouch, watching out for hot steam, and transfer the lobster to a serving plate. Drizzle with any remaining herb butter for extra flavor.
  7. Garnish with additional chopped parsley and lemon wedges. The lobster should be tender, juicy, with a vibrant red shell and fragrant garlic-herb aroma. Serve immediately and enjoy the luxurious flavors.

Notes

For an extra touch, broil the lobster for 1–2 minutes at the end to add a slight crisp to the edges, but watch carefully to prevent burning. The sealed pouch method ensures the lobster stays juicy and flavorful with minimal fuss.