How to bake both cold and warm water lobster tails in the oven for the perfect taste and texture every time.
Preheat the oven to 400 F/ 204 C.
Melt butter in a small saucepan on the stovetop. Stir in crushed garlic cloves. Set aside.
Trim off underside flaps of shell from each lobster tail using kitchen shears.
Using kitchen shears, cut lengthwise down the entire top side of each tail. Gently pry open the two halves of the cut tail shell to expose the lobster meat. This 30 second video has a good demonstration. https://www.youtube.com/watch?v=N_pTfZh9Rjg
Season the exposed, butterflied meat with coarse sea salt and pepper.
Brush half the melted garlic butter set on the seasoned lobster meat (top and underside). The remaining butter will be used at the table for dipping the cooked meat.
Place the buttered and butterflied tails evenly on the baking sheet.
Bake for 25-30 minutes.
Remove from oven and serve immediately. Save shells for making lobster broth.