Baked Lobster Scampi with Garlic Breadcrumb Topping

How to Make Baked Lobster Scampi with Garlic Breadcrumb Topping

1. 1

   Step 1: Prep the lobster tails

   Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top of each lobster shell and gently pry the meat up, resting it on top of the shell (but keeping the base attached) so it sits exposed in a shallow baking dish.

   For this step

   • 4 tailsraw lobster tails (6–8 oz each), thawed if frozen
   
2. 2

   Step 2: Make the garlic-lemon butter

   Melt the unsalted butter (microwave 30–45 seconds or melt gently in a small pan). Stir in the minced garlic, lemon juice, kosher salt, and black pepper; let sit 1–2 minutes so the garlic softens and flavors the butter. Spoon about half of this mixture over the lobster meat, reserving the remainder for finishing.

   For this step

   • 6 tbspunsalted butter
   • 4 clovesgarlic, finely minced
   • 2 tbspfresh lemon juice
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
3. 3

   Step 3: Toast and combine the breadcrumb topping

   Warm the olive oil in a small skillet over medium heat, add the panko and toast, stirring, until golden (2–4 minutes). Transfer to a bowl and stir in the grated Parmesan and chopped parsley; taste and adjust salt and pepper as needed.

   For this step

   • 2 tbspfresh parsley, finely chopped
   • 1 cuppanko breadcrumbs
   • 1/3 cupgrated Parmesan cheese
   • 1 tbspolive oil
   
4. 4

   Step 4: Top the lobster

   Divide the breadcrumb mixture evenly over the lobster meat, pressing lightly so it adheres. Drizzle the reserved garlic-lemon butter over the crumbs for extra richness and to help browning.
   
5. 5

   Step 5: Bake until cooked through

   Bake in the preheated oven 10–12 minutes (about 12 minutes for 6–8 oz tails) until the lobster meat is opaque and the topping is golden. If you prefer extra crisping, broil 1–2 minutes, watching closely to avoid burning.
   
6. 6

   Step 6: Finish and serve

   Let rest 2 minutes, then garnish with extra parsley and lemon wedges. Serve immediately — recipe yields 4 servings (one tail per person).
   

1. Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top of each lobster shell and gently pry the meat up, resting it on top of the shell (but keeping the base attached) so it sits exposed in a shallow baking dish.
2. Melt the unsalted butter (microwave 30–45 seconds or melt gently in a small pan). Stir in the minced garlic, lemon juice, kosher salt, and black pepper; let sit 1–2 minutes so the garlic softens and flavors the butter. Spoon about half of this mixture over the lobster meat, reserving the remainder for finishing.
3. Warm the olive oil in a small skillet over medium heat, add the panko and toast, stirring, until golden (2–4 minutes). Transfer to a bowl and stir in the grated Parmesan and chopped parsley; taste and adjust salt and pepper as needed.
4. Divide the breadcrumb mixture evenly over the lobster meat, pressing lightly so it adheres. Drizzle the reserved garlic-lemon butter over the crumbs for extra richness and to help browning.
5. Bake in the preheated oven 10–12 minutes (about 12 minutes for 6–8 oz tails) until the lobster meat is opaque and the topping is golden. If you prefer extra crisping, broil 1–2 minutes, watching closely to avoid burning.
6. Let rest 2 minutes, then garnish with extra parsley and lemon wedges. Serve immediately — recipe yields 4 servings (one tail per person).