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Parmesan Crusted Lobster Tails

This dish transforms lobster tails into a crispy, cheesy delight by topping them with a golden parmesan crust. The lobster remains tender and sweet inside, while the crust adds a salty, umami crunch that makes for an elegant yet simple seafood treat. It’s perfect for a special dinner that balances indulgence with straightforward preparation.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces lobster tails preferably bright red and fresh
  • ½ cup parmesan cheese freshly grated
  • ¼ cup panko breadcrumbs toasted lightly for extra flavor
  • 2 cloves garlic minced
  • 1 tablespoon chopped parsley fresh preferred
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon lemon zest for brightness
  • ½ lemon lemon wedges for serving
  • to taste salt and pepper for seasoning

Equipment

  • Kitchen shears
  • Baking sheet
  • Small mixing bowl
  • Baking brush
  • Tongs
  • Meat thermometer (optional)

Method
 

  1. Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.
  2. Using kitchen shears, carefully cut down the top shell of each lobster tail from the thick end toward the fin, stopping just before the tail fin. Gently pry the shell apart and lift the meat out, resting it on top of the shell while keeping it attached at the base.
  3. Pat the lobster meat dry with paper towels, then brush it lightly with melted butter. Season with a pinch of salt and pepper for flavor.
  4. In a small bowl, mix the grated parmesan, toasted panko breadcrumbs, minced garlic, chopped parsley, and lemon zest until well combined. This creates your cheesy crust mixture.
  5. Press the parmesan mixture firmly onto the top of each lobster meat, creating an even, generous crust that adheres well.
  6. Place the lobster tails on your prepared baking sheet, crust side up. Bake in the preheated oven for 12-15 minutes, until the crust is golden brown and crispy, and the lobster meat is opaque and firm.
  7. Once baked, remove the lobster tails from the oven and let rest for 2 minutes. Squeeze fresh lemon juice over them for added brightness.
  8. Serve immediately with lemon wedges on the side, enjoying the crispy parmesan crust and tender lobster meat together.

Notes

For an extra crispy crust, broil the lobster for the last 1-2 minutes, watching carefully to prevent burning. Using fresh parmesan and toasted breadcrumbs will give the best flavor and texture.