Baking lobster tails is a summertime favorite ...right up there with spending time at the beach and enjoying your favorite ice cream !
Of course, there are many opportunities on Martha's Vineyard to enjoy a baked lobster.
If you're renting a vacation house, you can purchase live lobsters at one of the many local seafood markets. Or, if you'd like to dine out, there are numerous restaurants with fresh, top-notch lobster.
Scroll down this page to see some recommendations (below the steps for cooking lobster tails)
There are two ways to bake a lobster tail.
1) Standard approach...bake the tail
2) Wrap the tail with aluminum foil
If you have a large lobster tail, and do not want the lobster meat to dry out, wrapping the tail in aluminum foil will be the best method to use.
1. First, start off with a defrosted lobster tail
2. Secondly, you will take a pair of kitchen shears and firmly hold the lobster tail in your hand. Begin cutting down one side of the lobster tail as close to the side as you can. Repeat on the other side of the lobster tail
3. Then at the base of the tail you can cut the shell across the middle
4. Then you will grab the top of the shell and peel back. Take a knife and cut around the lobster meat. This will make it easy to remove the meat from the shell once the lobster is done.
5. Lastly, you will prepare your lobster marinade. You can use 3 tablespoons of lemon juice and butter with a pinch of paprika, white pepper, garlic power and salt. Drizzle lobster marinade over the lobster tail.
6. Place lobster tail on a sheet of aluminum foil. Fold up the ends of the foil so your lobster tail is completely sealed.
7. Bake the lobster tail in a 450 degree preheated oven for 10 - 20 minutes depending upon tail size
8. Enjoy !
Or, if you'd like a slightly more traditional sit-down restaurant, the Seafood Shanty in Edgartown has great fresh lobster and is right on the harbor...with fabulous views