Description
Succulent lobster tails topped with a crispy, golden Parmesan crust, baked on a sheet pan for an elegant yet effortless meal.
Ingredients
Scale
For the Crust:
- 4 lobster tails (about 6 ounces each), thawed
- 1/2 cup grated Parmesan cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 clove garlic, minced
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Instructions
1. Prepare the Crust:
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.
- Prepare the lobster tails: Using kitchen shears, cut down the center of the top shell, stopping at the tail. Gently pry open the shell and lift the meat out, resting it on top of the shell. (Alternatively, you can butterfly the tail by cutting through the meat halfway, keeping it attached at the tail fin.)
- In a small bowl, combine the grated Parmesan cheese, panko breadcrumbs, melted butter, minced garlic, lemon zest, salt, and black pepper. Mix until the ingredients form a crumbly mixture.
- Evenly spoon the Parmesan mixture over the exposed lobster meat, pressing gently to adhere.
- Arrange the prepared lobster tails on the lined baking sheet, making sure they are not touching. Bake for 12-15 minutes, or until the topping is golden brown and the lobster meat is opaque and cooked through (internal temperature should reach 140°F / 60°C).
- Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley and serve immediately with lemon wedges.
Notes
You can customize the seasonings to taste. For extra heat, add a pinch of red pepper flakes or a dash of paprika. To ensure even cooking, use similar-sized lobster tails.