Florida fried lobster tails are butterflied and pan-fried until golden, then tossed with garlic butter and Cajun seasoning for a restaurant-quality seafood dish ready in minutes.
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Preheat the oven to 400 degrees F. Line a baking sheet with foil.
Sprinkle the butterflied lobster tails on both sides with some Cajun seasoning, then spread on both sides with some garlic butter. Spread the lobster flesh with the minced garlic; sprinkle more Cajun seasoning over the garlic layer. Top with more garlic butter.
Bake until cooked through, about 15 minutes (do not overcook).
Store cooked lobster in an airtight container in the refrigerator for up to 2 days; reheat gently in a 275°F oven for 5–8 minutes.
Large skillet or sauté pan · Kitchen shears or sharp knife for butterflying · Instant-read thermometer
Yes, thaw them completely in the refrigerator overnight or under cold running water before butterflying and cooking to ensure even cooking.
Use kitchen shears to cut through the top shell lengthwise, then gently spread the tail open so the meat sits on top of the shell.
Use neutral-flavored oil with a high smoke point such as vegetable, canola, or peanut oil to prevent burning and flavor interference.
The meat should be opaque white throughout and register 145°F internally; the shell will turn bright red and meat will be firm but not rubbery.
Cook and serve immediately for best texture. Leftover cooked lobster can be refrigerated up to 2 days and reheated gently in a low oven.
