Baked Lobster Tail, Tandoori Golda Chingri  


Delicious baked lobster tail.

Serving Size: 1

Cooking Time: 30 mins


  1. 1 lobster tail (6-8 oz. each)
  2. 1 tbsp. melted unsalted butter
  3. Bread crumbs as required
  4. 1 onion (paste)
  5. 1 tsp. salt
  6. 1/4 tsp. freshly ground black pepper
  7. 1 tsp Lemon juice

Cooking Procedure:

Split lobster tails in half lengthwise. Remove sharp edges. Sprinkle each with salt and pepper. Pour olive oil and lemon juice on each tail.


In a small bowl, combine 2 tablespoons melted butter, bread crumbs, crushed onion salt and pepper. Spoon the bread crumb mixture over the lobster tails

Preheat oven to 350 degrees F. Place lobster tails on a baking sheet, brush each with butter, and bake approximately 15 minutes. Remove from oven.


Serving Suggestions:

Serve immediately with melted butter, carrot and lemon slices.


If you enjoyed this post, consider leaving a comment and subscribe to my YouTube Channel

2 Responses to Baked Lobster Tail, Tandoori Golda Chingri

  1. I enjoy, cause I discovered just what I used to be having a look for. You have ended my four day lengthy hunt! God Bless you man. Have a nice day. Bye

  2. Jayraj says:

    This is definitely my first exospure to uncooked lobster meat. I love seafood, but I have always been afraid of you know the raw stuff. I’m afraid it will look so gross that I’ll never want to eat it again (oh, the tragedy!). Seeing what it really looks like before makes me feel better about eating it. Seeing that you don’t have to stick a live creature into boiling water makes me feel better about cooking it. But then there’s the chopping-head-off part nah, I’ll just let someone else cook it for me!

Leave a Reply