Panko-Crusted Baked Lobster Tails with Lemon Gremolata

How to Make Panko-Crusted Baked Lobster Tails with Lemon Gremolata

1. 1

   Step 1: Prep lobster tails

   Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top center of each shell to the tail, then gently loosen the meat from the shell and lift it to rest on top of the shell (but keep it attached at the base). Season the exposed meat lightly with kosher salt and freshly ground black pepper.

   For this step

   • 4 tailsLobster tails (6–8 oz / 170–225g each)
   • 1 tspKosher salt and freshly ground black pepper
   
2. 2

   Step 2: Make the panko crust

   In a medium bowl, whisk together the melted butter and olive oil. Add the panko breadcrumbs, grated Parmesan, finely chopped parsley, 1 clove minced garlic, the lemon zest, and smoked paprika (if using). Toss until the crumbs are evenly moistened and hold together when pressed.

   For this step

   • 4 tbspUnsalted butter, melted
   • 2 tbspExtra-virgin olive oil
   • 1 cupPanko breadcrumbs
   • 1/3 cupGrated Parmesan cheese
   • 1/2 tspSmoked paprika (optional)
   
3. 3

   Step 3: Top lobster with crumbs

   Divide the panko mixture evenly among the lobster tails, pressing it gently onto the meat to form a compact crust. Reserve a tablespoon of the melted butter and brush any remaining butter across the crusts for extra browning.
   
4. 4

   Step 4: Bake until just cooked

   Place the prepared lobster tails on a rimmed baking sheet and bake in the preheated oven until the meat is opaque and an instant-read thermometer registers 135–140°F (about 12–14 minutes, depending on tail size). The crust should be golden and crisp; avoid overcooking to keep the meat tender.
   
5. 5

   Step 5: Make the lemon gremolata

   While the lobster bakes, combine the remaining minced garlic, the remaining chopped parsley, the lemon juice, a pinch of salt and a drizzle of olive oil in a small bowl. Stir to make a loose, bright gremolata — adjust lemon and oil to taste. This fresh sauce will brighten the rich crust.
   
6. 6

   Step 6: Finish and serve

   Remove lobster tails from the oven and let rest 2 minutes. Spoon the lemon gremolata over each crusted tail and serve immediately with lemon wedges if desired. Each person gets 1 lobster tail; enjoy right away while the crust is crisp.
   

1. Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top center of each shell to the tail, then gently loosen the meat from the shell and lift it to rest on top of the shell (but keep it attached at the base). Season the exposed meat lightly with kosher salt and freshly ground black pepper.
2. In a medium bowl, whisk together the melted butter and olive oil. Add the panko breadcrumbs, grated Parmesan, finely chopped parsley, 1 clove minced garlic, the lemon zest, and smoked paprika (if using). Toss until the crumbs are evenly moistened and hold together when pressed.
3. Divide the panko mixture evenly among the lobster tails, pressing it gently onto the meat to form a compact crust. Reserve a tablespoon of the melted butter and brush any remaining butter across the crusts for extra browning.
4. Place the prepared lobster tails on a rimmed baking sheet and bake in the preheated oven until the meat is opaque and an instant-read thermometer registers 135–140°F (about 12–14 minutes, depending on tail size). The crust should be golden and crisp; avoid overcooking to keep the meat tender.
5. While the lobster bakes, combine the remaining minced garlic, the remaining chopped parsley, the lemon juice, a pinch of salt and a drizzle of olive oil in a small bowl. Stir to make a loose, bright gremolata — adjust lemon and oil to taste. This fresh sauce will brighten the rich crust.
6. Remove lobster tails from the oven and let rest 2 minutes. Spoon the lemon gremolata over each crusted tail and serve immediately with lemon wedges if desired. Each person gets 1 lobster tail; enjoy right away while the crust is crisp.