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The Best Recipe For Cajun Lobster That Will Ignite Your Taste Buds

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Learn how to make delicious The Best Recipe For Cajun Lobster. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 2 whole live lobsters (1 to 1.5 pounds each) or 2 pounds fresh lobster tails
  • 4 tablespoons unsalted butter, melted
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice (freshly squeezed)
  • 2 cloves garlic, minced
  • Chopped fresh parsley, for garnish

Substitution suggestions: If you can’t find live lobsters or tails, frozen lobster meat works well, just adjust cooking time to avoid overcooking. For a milder spice level, reduce the cayenne or swap smoked paprika for sweet paprika for less smokiness.

Instructions

  1. Bring a large pot of salted water to a boil. If using whole live lobsters, boil them for 8-10 minutes until bright red and cooked through. For lobster tails, boil for 5-6 minutes until the shells turn bright red and the meat is opaque. Remove and let cool slightly.
  2. While the lobster cools, preheat your oven to 400°F. If working with tails, slice them lengthwise down the center of the shell, exposing the meat. For whole lobsters, you can split them in half or remove the meat to prepare for seasoning.
  3. In a small bowl, whisk together melted butter, olive oil, minced garlic, lemon juice, smoked paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and black pepper. This spice butter is the heart of your Cajun lobster—rich, bold, and fragrant.
  4. Brush the lobster meat generously with the Cajun butter mixture, making sure to get it into every nook and cranny. Don’t be shy here; this is where all the flavor happens.
  5. Place the lobster halves or tails on a baking sheet lined with foil or parchment for easy cleanup. Roast in the oven for 8-10 minutes, or until the butter bubbles and the lobster meat is cooked through but still tender.
  6. Halfway through roasting, baste the lobster again with more of the Cajun butter to keep it moist and flavorful. The aroma will start pulling you into the kitchen like a porch swing on a warm evening.
  7. Once done, remove from oven and sprinkle with fresh parsley for a pop of color and a hint of brightness.
  8. Serve immediately, spooning any extra buttery sauce over the lobster meat for that final touch of comfort and indulgence.

Find it online: https://claracooking.com/the-best-recipe-for-cajun-lobster/