Tangerine Lobster Tails
Elevate your next seafood dinner with these succulent Tangerine Lobster Tails, a dish that perfectly balances citrusy sweetness with savory richness. Featuring tender lobster tails brushed with a mouthwatering tangerine-garlic butter, this recipe highlights the vibrant freshness of zested tangerines and a drizzle of golden honey for a touch of natural sweetness. A dash of paprika and black pepper adds subtle spice, while a garnish of fresh parsley ensures a delightful pop of color and flavor. Ready in just 35 minutes, this easy yet elegant baked lobster dish is perfect for a romantic dinner, date night, or any special occasion. Serve these juicy lobster tails alongside seasonal veggies or a crisp salad for a truly unforgettable meal. Indulge in the bright and buttery flavors of this citrus-infused seafood masterpiece!
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Recipe Information
Ingredients
- 4 pieces Lobster tails
- 2 whole Tangerines
- 4 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 tablespoon Honey
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
Instructions
Preheat your oven to 425°F (220°C).
Using kitchen shears, carefully cut down the top shell of each lobster tail to expose the meat. Gently pull the meat out and rest it on top of the shell, keeping it attached at the base.
Season the lobster tails with olive oil, salt, black pepper, and paprika. Arrange them in a baking dish.
In a small saucepan over medium heat, melt the unsalted butter. Stir in the minced garlic and cook for 1 minute, until fragrant but not browned.
Juice 1 tangerine and add the juice to the melted butter mixture. Add the honey, stirring to combine. Taste and adjust the seasoning if needed.
Using a zester, zest the second tangerine and set the zest aside for garnish later. Slice the tangerine into thin rounds.
Spoon half of the tangerine-garlic butter over the lobster tails, saving the remaining half for later. Place a slice of tangerine on top of each lobster tail.
Bake the lobster tails in the preheated oven for 12–15 minutes, or until the meat is opaque and cooked through.
While the lobster tails rest for 2–3 minutes after baking, reheat the remaining tangerine-garlic butter.
Drizzle the warm butter over the lobster tails and garnish with tangerine zest and freshly chopped parsley. Serve hot.
Nutrition Facts
Calories |
1272 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.7 g | 88% | |
| Saturated Fat | 31.5 g | 158% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 4020 mg | 175% | |
| Total Carbohydrate | 42.3 g | 15% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 35.0 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 611 mg | 47% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1531 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
