Celebrate #NationalLobsterDay with these juicy, seasoned Cajun Lobster Tails!
Check out these Cajun Inspired Recipes!
Cajun Lobster Tails
- 2 lobster tails 5-7 ounces each
- For lemon garlic butter:
- 2 tablespoons butter melted
- 2 tablespoons lemon juice, about 1 lemon
- 1 large clove garlic minced
- For Cajun bread crumb mixture:
- 2 tablespoons bread crumbs
- 2 tablespoons grated parmesan cheese
- 1 tablespoon butter melted
- 1 teaspoon Cajun seasoning
- 1 teaspoon paprika
- ⅛ teaspoon salt
- For garnish:
- fresh parsley
- lemon juice
- Use scissors to snip through the top of the shell, cutting through part of the meat and stopping just before the tail.
- Carefully pry open the shell wide enough so that you can separate the meat from the shell, but make sure to keep the meat attached at the tail. Lift the meat up and sit it over the shell.
- Combine all the ingredients for the lemon garlic butter in a bowl and stir to mix.
- Brush along the lobster tails to coat.
- Turn your broiler on at high setting.
- Broil the lobster tails until cooked through, about 10 minutes. Make sure to keep an eye so that the lobster doesn't burn.
- While waiting for the lobster tails to cook, combine and stir together the ingredients for the bread crumb mixture.
- Remove the lobster tails from the oven and top with bread crumb mixture. Return the lobster tails to the oven to broil for another 1-2 minutes just until the bread crumb mixture is golden brown.
- Serve immediately and garnish with fresh parsley and a squeeze of lemon juice,