Description
Succulent lobster tails brushed with a sweet-and-spicy honey‑Cajun glaze—luxurious seafood elevated to restaurant-quality with minimal effort and maximum flavor.
Ingredients
- 2–4 lobster tails (depending on size and servings)
- 4 Tbsp unsalted butter, melted
- 2 Tbsp honey
- 1–2 Tbsp Cajun seasoning (store-bought or homemade blend)
- 1 Tbsp fresh lemon juice
- 1 clove garlic, minced
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped parsley, lemon wedges
Instructions
- Preheat oven to 425 °F (220 °C). Use kitchen shears to cut the lobster shells lengthwise, carefully loosening the meat and lifting it above the shell for presentation.
- Place lobster tails on a baking sheet, meat-side up; season lightly with salt and pepper.
- In a bowl, whisk melted butter, honey, Cajun seasoning, lemon juice, and garlic until well blended.
- Brush each lobster tail generously with the glaze.
- Bake for 12–15 minutes, until the meat is opaque and slightly firm. For extra caramelization, broil 1–2 minutes at the end (watch closely).
- Remove from oven, brush with any remaining glaze, garnish with parsley and lemon wedges, and serve hot.
Notes
- Grill instead: Brush tails with glaze and grill over medium‑high for 5 min per side, basting throughout.
- Garlic‑Parmesan twist: Stir grated Parmesan into glaze and broil until bubbly and golden.
- Maple‐Cajun variant: Swap honey for maple syrup for deeper sweetness and color.
- Extra heat: Add extra cayenne or a few drops of hot sauce to the glaze for a spicier kick.
- Doneness tip: Pull lobster when meat is opaque and firm—it’ll continue to cook during resting.
Nutrition
- Serving Size: 1 lobster tail
- Calories: ≈220 kcal
- Sugar: 5 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 6 g
- Fiber: undefined
- Protein: 22 g
- Cholesterol: 145 mg
