Baked lobster tail

Take the lobster tail and cut the shell in half with scissors, through the center.

To remove the meat, we open the shell a little to the sides and with the help of a spoon we remove the meat from the sides. The tail part remains attached, and to do this we place the meat on top of the shell, open the meat sideways to remove the black strip in the center if it has one.

Once we have the meat on top of the shell, we prepare the sauce to add it with a brush or spoon (underneath and on top, we impregnate it well).

For the sauce, we make it with the oil, the juice of half a lemon, 3 cloves of chopped garlic, parsley (if we have it fresh, better) a little salt, pepper and optional chopped chili, to taste.

We add it to the lobster tail, previously placed in the oven tray.

Preheat the oven to 180 degrees and put the lobster tail between 10 and 20 minutes (depending on oven and size, it is best to check from 10 minutes if it is ready and go conoreobando from there 2 by 2 minutes). And ready!