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| prep time: 10 minutes
cook time: 8-10 minutes serves: 1 tail per person lobster tails melted butter to brush on top of lobster and for dipping juice from 1 lemon IMPORTANT: Lobster tails should not be thawed for more than 2 hours before cooking. This is important because enzyme action may ruin the meat by turning it mushy and black where it touches the shell. Keep refrigerated until use. |
 Thaw under cool running water. Preheat oven to 500 degrees. Split top of shell lengthwise and seperate the meat from the shell allowing tail portion to remain intact. Place meat on top of shell piggyback style (this piggyback style is for presentation.) You can remove tail meat completely from shell, if you like, and prepare as follows. Brush meat with butter. Squeeze lemon juice on top. Sprinkle a little of Frank's Special Seasoning on top. Pour a small amount of water in the bottom of the baking pan. Place tails in the pan and bake (6 to 8 oz. tails take approximately 8- minutes.) Adjust time for larger or smaller tails. When the color changes from a translucent white to a pure white throughout, the tail is done. If desired, brown top under broiler. Dip lobster meat in melted butter. Serve with lemon wedges. |
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| Frank's Seafood • 7901 Oceano Avenue • Jessup, Maryland 20794 • (800) 287-5960 | |||