Baked Lobster Tail with Garlic Parmesan Mornay Sauce

How to Make Baked Lobster Tail with Garlic Parmesan Mornay Sauce

1. 1

   Step 1: Prep lobster tails

   Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the center of the top shell of each lobster tail (from the open end toward the tail fan) and carefully lift the meat out of the shell, resting it on top while keeping the base attached. Brush the exposed meat lightly with olive oil and season with kosher salt and freshly ground black pepper.

   For this step

   • 2 tailsLobster tails (8 oz / ~225 g each)
   • 1 tbspOlive oil
   • 1 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
2. 2

   Step 2: Make the garlic-Parmesan Mornay

   In a medium saucepan over medium heat, melt the butter and add the minced garlic; cook until fragrant but not browned, about 30 seconds. Whisk in the flour to form a roux and cook 1 minute, then slowly whisk in the milk until smooth. Simmer until the sauce thickens, 2–3 minutes, then stir in the grated Parmesan off the heat until melted; adjust seasoning with a pinch of salt and pepper.

   For this step

   • 3 tbspUnsalted butter
   • 2 tbspAll-purpose flour
   • 1 cupWhole milk
   • 2 clovesFresh garlic, minced
   • 3/4 cupGrated Parmesan cheese
   
3. 3

   Step 3: Assemble lobster with sauce

   Spoon a generous layer of the warm Mornay sauce over each lobster tail, spreading to cover the meat; reserve a tablespoon or two to drizzle after baking if desired. Use a spoon to ensure the sauce gets into the cracks and covers the exposed meat for an even, creamy topping.
   
4. 4

   Step 4: Bake and brown

   Place the prepared lobster tails on a rimmed baking sheet and bake at 425°F (220°C) for 8–12 minutes, until the lobster meat is opaque and registers about 140°F–145°F (60°C–63°C). If you want a golden top, move the oven rack to the top position and broil on high 1–2 minutes, watching carefully to avoid burning.
   
5. 5

   Step 5: Finish and serve

   Remove the lobster from the oven and let rest 2 minutes. Squeeze the lemon over the tails, optionally drizzle with any reserved Mornay, and serve immediately with lemon wedges or a simple green side. Enjoy one tail per serving.

   For this step

   • 1 lemonLemon (for finishing)
   

1. Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the center of the top shell of each lobster tail (from the open end toward the tail fan) and carefully lift the meat out of the shell, resting it on top while keeping the base attached. Brush the exposed meat lightly with olive oil and season with kosher salt and freshly ground black pepper.
2. In a medium saucepan over medium heat, melt the butter and add the minced garlic; cook until fragrant but not browned, about 30 seconds. Whisk in the flour to form a roux and cook 1 minute, then slowly whisk in the milk until smooth. Simmer until the sauce thickens, 2–3 minutes, then stir in the grated Parmesan off the heat until melted; adjust seasoning with a pinch of salt and pepper.
3. Spoon a generous layer of the warm Mornay sauce over each lobster tail, spreading to cover the meat; reserve a tablespoon or two to drizzle after baking if desired. Use a spoon to ensure the sauce gets into the cracks and covers the exposed meat for an even, creamy topping.
4. Place the prepared lobster tails on a rimmed baking sheet and bake at 425°F (220°C) for 8–12 minutes, until the lobster meat is opaque and registers about 140°F–145°F (60°C–63°C). If you want a golden top, move the oven rack to the top position and broil on high 1–2 minutes, watching carefully to avoid burning.
5. Remove the lobster from the oven and let rest 2 minutes. Squeeze the lemon over the tails, optionally drizzle with any reserved Mornay, and serve immediately with lemon wedges or a simple green side. Enjoy one tail per serving.