For standard 4–6 ounce lobster tails, bake at 400°F for about 12–15 minutes , or until the meat is opaque and an instant‑read thermometer reads 135–140°F in the thickest part.

Quick Scoop

  • Typical range at 400°F: 10–15 minutes , depending on tail size and your oven.
  • Small tails (about 4–6 oz): plan on 10–12 minutes.
  • Slightly larger tails or crowded pan: may need 12–15 minutes.
  • Doneness check: meat should be firm, white/opaque, not translucent , and internal temp 135–140°F , with many recipes allowing up to 140–145°F as a safe top range.

Simple step‑by‑step

  1. Thaw tails fully if frozen (overnight in the fridge or in cold water in a sealed bag). This helps them cook evenly.
  1. Preheat oven to 400°F (204°C).
  2. Butterfly the tails (cut top of shell lengthwise, lift meat up over the shell), then brush with garlic butter, lemon, and seasonings.
  1. Place on a parchment‑lined baking sheet, meat side up.
  2. Bake:
    • Start checking at 10 minutes for small tails.
    • Continue until they reach 135–140°F in the thickest part. Residual heat will carry them a bit higher after you pull them from the oven.
  1. Rest 3–5 minutes , then serve with more melted butter and lemon.

If in doubt, trust the thermometer rather than the clock—overcooked lobster turns tough and rubbery very quickly.

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