Baked Lobster

How to make Baked Lobster

This is our Friday night go-to meal during Lent.  It’s an easy meatless meal that’s satisfies every dinner guest.  Lobster is a good source of protein, calcium, phosphorous, zinc, and B vitamins.  Pairing the lobster tails with potatoes and broccoli adds balance and additional nutrients to the meal, making it both elegant and wholesome.



6 servings

  • 6 (4-5 oz) lobster tails, thawed
  • 1 fresh lime
  • 3 Tablespoons butter, melted
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • paprika, to taste


  1. Set oven temp to 450°F.
  2. Using clean kitchen scissors, cut the lobster tails down the middle.
  3. Pull the lobster meat out from the opening and lay it on top of the shell. Then, make a shallow cut into the lobster meat and remove the vein.
  4. Place tails on a baking sheet lined with parchment paper.
  5. Squeeze fresh lime juice over lobster tails.
  6. Pour butter on top of each tail.
  7. Season with salt, pepper, garlic powder, and paprika.
  8. Bake for 12-15 minutes or until internal temperature is 145°F.
  9. Serve with a side of potatoes and broccoli. Enjoy!

Change Your Life Today

Professional Nutrition Consulting provides professional advice by educating clients on their individual nutritional needs. We believe fueling our body with the proper variety and portion of foods at consistent times of the day will lead to a healthier life.