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Baked Lobster Tail with Orange–Ginger Butter

Ready In: 50 Minutes

Prep Time: 25 Minutes

Cook Time: 25 Minutes

Serves 4

Preheat oven to 425°F. To butterfly lobster tails, cut the top (hard) side of the tail from the front of the tail all the way to the base. To do so, place the bottom blade of the shears beneath the top center of the shell and snip toward the base, stopping just before the tail spreads out.
Using a thick kitchen towel to protect your hand from the sharp shell, grasp each side of the shell, one side at a time, and gently pry the shell away from the meat. Keep the end of the meat connected to the shell.
Once the meat is freed from the shell, squeeze the shell together to close the gap. Lay the meat on top of the shell. Cut a small lengthwise slit in the top of the meat and remove the digestive tract if visible. Fold the sides of the meat over the side edges of the shell.
Repeat with remaining lobster tails; set aside.
To make the dipping sauce, melt ½ cup butter in a small saucepan. Add orange juice, orange peel, ginger, salt, ground black pepper and paprika. Mix well.
Brush lobster tails with 2 tablespoons of the butter mixture. Keep remaining butter mixture warm. Bake lobster in the preheated oven for 22 to 24 minutes, or until flesh is opaque. Serve lobster with remaining warm butter mixture as dip.
Per serving: 385 cal., 30 g fat (29 g sat. fat), 404 mg chol., 1439 mg sodium, 4 g carbo., 0 g fiber, 67 g pro.