# Baked Lobster Tail with Garlic Parmesan Mornay Sauce > Succulent lobster tails baked under a silky garlic-Parmesan Mornay — a classic oven preparation ideal for special occasions. The rich, cheesy sauce is made on the stovetop and spooned over lobster before a quick bake and broil for a golden finish. Canonical URL: https://www.topshelf.recipes/recipes/baked-lobster-tail ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 2, 2026 Last Updated: September 15, 2026 ## About This Recipe This baked lobster tail with garlic-Parmesan Mornay takes the elegant simplicity of butter-basted lobster and turns it into a dish with a glossy, savory top that’s more than the sum of its parts. The Mornay — essentially a béchamel finished with Parmesan and a quick hit of garlic — gives every bite a silky, umami-rich coating that contrasts beautifully with the firm, sweet lobster meat. The quick bake sets the sauce and cooks the tails through, while a final flash under the broiler delivers the toasted, nutty notes of Parmesan that make the crust irresistible. This version works because it balances temperature and timing: the sauce is warm when it meets the raw meat so it doesn’t shock-cook, and a moderate oven temperature cooks the tail evenly without rubbery overcooking. It’s ideal for a special weeknight dinner for two or a small celebration when you want restaurant polish without fuss. Small touches — a bright squeeze of lemon and a reserved drizzle of warm Mornay — lift the richness and keep each forkful lively. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 14 minutes - Total Time: 34 minutes - Servings: 2 - Difficulty: Medium - Category: Baking ## Ingredients ### Prep lobster tails - 2 tails Lobster tails (8 oz / ~225 g each) - 1 tbsp Olive oil - 1 tsp Kosher salt - 1/4 tsp Freshly ground black pepper ### Make the garlic-Parmesan Mornay - 3 tbsp Unsalted butter - 2 tbsp All-purpose flour - 1 cup Whole milk - 2 cloves Fresh garlic, minced - 3/4 cup Grated Parmesan cheese ### Finish and serve - 1 lemon Lemon (for finishing) ## Instructions ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 lobster tail): - Calories: 731 kcal - Protein: 40.6 g - Carbohydrates: 22.7 g - Fat: 53.1 g - Saturated Fat: 28.3 g - Trans Fat: 0.8 g - Fiber: 0.3 g - Sugar: 0.8 g - Added Sugars: 0 g - Cholesterol: 298 mg - Sodium: 2232 mg - Potassium: 625 mg - Calcium: 709 mg - Iron: 1.1 mg - Vitamin D: 0 mcg ## Tips ### Butterfly with care Cut only through the top shell and loosen the meat keeping the base attached to maintain presentation and even cooking; use kitchen shears and lift with your thumb to avoid tearing the tail meat. ### Warm the sauce Spoon warm Mornay over the lobster so it doesn’t cool the meat and extend cooking time; if the sauce thickens while standing, whisk in a tablespoon of warm milk to loosen it. ### Watch the thermometer Pull the tails from the oven at 140°F and let carryover heat bring them to 145°F to prevent a rubbery texture while keeping the lobster tender. ### Grate cheese fresh Freshly grated Parmesan melts smoother and browns more attractively than pre-grated powders, which can produce a grainy finish. ### Broil on top rack Move the rack to the top position and broil for just 1–2 minutes to brown the Mornay; stay at the oven and watch closely to avoid burning. ## Variations and Substitutions ### Creamy Gruyère Mornay Replace half the Parmesan with grated Gruyère for a nuttier, creamier sauce that browns beautifully and adds depth of flavor. ### Herb-Panko Crunch Stir 2 tablespoons of panko mixed with a teaspoon of chopped parsley into the topping before broiling for a crisp, textural contrast. ### Citrus-Butter Finish Fold 1 tablespoon of cold lemon butter into the finished sauce and reserve extra to dot on the hot tails for a brighter finish if you prefer less cheese-forward richness. ### Gluten-Free Option Use 2 tablespoons cornstarch whisked into cold milk instead of a roux to thicken the Mornay, whisking constantly over medium heat until glossy and thickened. ## Notes This elegant baked lobster tail with garlic-Parmesan Mornay is perfect for date nights or holiday meals. Home cooks will appreciate the straightforward stovetop sauce and the dramatic oven finish that yields a restaurant-style crust. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 48 hours; keep the lobster and sauce together to prevent drying. Reheat gently in a 300°F oven covered with foil for 8–10 minutes, or in a skillet over low heat with a splash of milk to loosen the sauce; avoid microwaving at high power which can toughen the meat. Do not refreeze previously cooked lobster tails. ### Serving Suggestions Serve with a simple dressed green such as peppery arugula or a lemony frisée to cut the richness, and roasted fingerling potatoes or creamy polenta for a comforting starch. Pair with a crisp, citrus-driven white wine like Chablis or a minerally Albariño to complement the sweetness of the lobster and the salty Parmesan. Plate each tail on warmed dishes, spooning any reserved warm Mornay over the meat and finishing with a delicate lemon wedge. ## Frequently Asked Questions ### Can I use frozen lobster tails? Yes — thaw them overnight in the refrigerator, pat completely dry, and proceed with the recipe; baking time may be a minute or two shorter if fully thawed and at room-cool temperature. ### How do I know when lobster is cooked? Lobster meat turns opaque and firm; aim for an internal temperature of 140°F pulled from the oven to rest to 145°F, which keeps the meat tender and not rubbery. ### Can I make the Mornay ahead of time? Absolutely — the sauce can be made up to 24 hours ahead and refrigerated; rewarm gently over low heat and whisk in a splash of milk if it has thickened before spooning over the tails. ### Is there a low-fat version that still works? You can use low-fat milk and reduce the butter slightly, but the texture will be less silky; replacing half the milk with light cream preserves mouthfeel while cutting some overall fat. ### Can I grill instead of baking? Yes — place butterflied tails meat-side up on medium indirect heat and cook covered until opaque, then move briefly over direct heat or under a broiler to brown the Mornay, watching closely to avoid flare-ups. ## Related Recipes and Guides - [Cloud Bread Sandwiches](https://www.topshelf.recipes/recipes/cloud-bread-sandwiches) - [Honey Mustard Chicken Nuggets](https://www.topshelf.recipes/recipes/honey-mustard-chicken-nuggets-baked) - [Cheddar Jalapeño Corn Muffins](https://www.topshelf.recipes/recipes/cheddar-jalapeno-corn-muffins) - [Basque Burnt Cheesecake](https://www.topshelf.recipes/recipes/basque-burnt-cheesecake-salted-caramel) - [30-Minute Sticky Baked Honey Garlic Chicken Thighs with Crisp Edges](https://www.topshelf.recipes/recipes/30-minute-sticky-baked-honey-garlic-chicken-thighs-crisp-edges) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Baking Soda and Tenderized Beef](https://www.topshelf.recipes/articles/baking-soda-and-meat) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor)