Baked Lobster Tails

Lobster not only tastes delicious, but its succulent flesh is loaded with Omega-3s, selenium, zinc, and B vitamins, which protect the brain and fight against cancer cells. The olive oil mayonnaise brings additional anti-inflammatory benefits while helping to prevent the tender lobster meat from drying out in the oven.

Serves 2

Ingredients

2 lobster tails
Sea salt and ground pepper to taste
2 Tbs. lemon juice (about 1 lemon)
1–2 Tbs. olive oil
mayonnaise
1 Tbs. grated Parmesan cheese
Lemon wedges as garnish
Chopped parsley as garnish

Procedure 

1. Preheat oven to 350 degrees.
2. Arrange the lobster tails shell side up on a cutting board. Using a sharp knife, split the top of the shell of each tail lengthwise. Loosen the lobster meat from the shells. Leave the meat inside the shells.
3. Sprinkle the tail meat with the salt, pepper, and lemon juice. Spread the mayonnaise over the meat and top with the Parmesan cheese.
4. Bake at 350 degrees until the shells are bright red and lobster meat is cooked, about 15 minutes. Garnish with lemon wedges
   and parsley.

FOODTRIENTS
Oleocanthals
Omega-3s
Selenium
Zinc