Lobster Tail from the Legendary Morton's Steakhouse

The best kind of luxury is the kind you can live with. So why not cook with it too? Live a little with this indulgent lobster tail recipe straight from Morton's Steakhouse.

Read more:

Lobster tail by the numbers:

There's a couple ways you can handle the lobster in this recipe. If you want to try your hand at live lobster cooking, you'll have to order at least a day in advance from your favorite grocery of specialty store. Buying frozen lobster tail is another cheaper (and all around easier) option.

• : 8-12 oz. frozen lobster tail, $30-32/lb (depending on size)

• Whole Foods: 6 oz. frozen lobster tail, $17.99 each

• : 6 oz. frozen lobster tail, $35.26/lb

Morton's Steackhouse Lobster Tail

What you'll need:

1 per person lobster tails
2 oz Clarified Butter, prepared
Approx. 1/8 tsp Ground Spanish Paprika, To Dust
1 Quarter Lemon
1 Sprig Parsley

Directions:

Remove the lobster tail from the plastic wrap.

Open the shell up, and remove the meat in whole, leaving the very end of the tail meat attached to the shell.

Flip the tail meat over (it will remain attached), and make 3-4 shallow cuts with a paring knife through the tough membrane on the underside of the meat. This will keep the tail from curling.

Close up the shell, and lay the meat back down, centered on the top of the shell, in a "piggyback" style. Be sure to pull the meat all the way out and laying across the "T Section" of the tail. This will prevent the tail from curling.

Place the prepared tail in a pie tin, and fan out the fins.

Brush 1 tablespoon of warm clarified butter on top of the lobster meat and sprinkle with paprika.

Cover the entire pie plate with foil and pierce 6-7 holes in the foil.

Place the pie tin in a 500 degree oven and bake for 16-17 minutes.

Garnish finished tail with 1 sprig of parsely and 1 quarter lemon

Voila!