Parmesan Panko Stuffed Baked Lobster Tails

How to Make Parmesan Panko Stuffed Baked Lobster Tails

1. 1

   Step 1: Prep the lobster tails

   Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top center of each lobster shell (not through the tail fin) and gently pry the shell open. Loosen the meat from the shell and lift it so it rests on top, keeping the base attached. Pat the meat dry with paper towels and season lightly with kosher salt and black pepper.

   For this step

   • 4 tailsCold lobster tails (6–8 oz / 170–225 g each)
   • 1 tspKosher salt
   • 1/4 tspFreshly ground black pepper
   
2. 2

   Step 2: Make the Parmesan–panko stuffing

   In a medium skillet over medium heat, melt the butter. Add the minced garlic and cook 30–45 seconds until fragrant (don’t brown). Add the panko and toast, stirring, until golden and crisp, about 3–4 minutes. Remove from heat and stir in the grated Parmesan, chopped parsley and the zest of 1 lemon. Taste and season with a little extra salt or pepper if needed.

   For this step

   • 3 TbspUnsalted butter
   • 2 clovesGarlic, minced
   • 1 cupPanko breadcrumbs
   • 1/2 cupFinely grated Parmesan cheese
   • 2 TbspFresh parsley, finely chopped
   • 1 largeLemon (zest for the stuffing + wedges for serving)
   
3. 3

   Step 3: Top the lobster with the stuffing

   Divide the panko–Parmesan mixture evenly among the lobster tails, pressing gently so it adheres to the top of each piece of meat. Brush the exposed lobster meat and stuffing lightly with olive oil or melted butter to encourage browning.

   For this step

   • 1 TbspOlive oil (or melted butter) for brushing
   
4. 4

   Step 4: Bake until the lobster is cooked through

   Place the prepared lobster tails on a baking sheet lined with foil or parchment and bake in the preheated oven for 10–12 minutes, depending on size, until the meat is opaque and registers about 135–140°F (57–60°C). Smaller tails will need less time.
   
5. 5

   Step 5: Broil for extra crunch

   Switch the oven to broil (high) and broil the lobster tails 1–2 minutes, watching carefully, until the panko topping is deeply golden and extra-crispy. Remove immediately to avoid burning.
   
6. 6

   Step 6: Rest and serve

   Let the lobster rest 2 minutes, then serve each tail with a lemon wedge and a sprinkle of extra parsley. This recipe serves 4 (one lobster tail per person) and the crunchy topping is at its best right out of the oven.

1. Preheat the oven to 425°F (220°C). Using kitchen shears, cut down the top center of each lobster shell (not through the tail fin) and gently pry the shell open. Loosen the meat from the shell and lift it so it rests on top, keeping the base attached. Pat the meat dry with paper towels and season lightly with kosher salt and black pepper.
2. In a medium skillet over medium heat, melt the butter. Add the minced garlic and cook 30–45 seconds until fragrant (don’t brown). Add the panko and toast, stirring, until golden and crisp, about 3–4 minutes. Remove from heat and stir in the grated Parmesan, chopped parsley and the zest of 1 lemon. Taste and season with a little extra salt or pepper if needed.
3. Divide the panko–Parmesan mixture evenly among the lobster tails, pressing gently so it adheres to the top of each piece of meat. Brush the exposed lobster meat and stuffing lightly with olive oil or melted butter to encourage browning.
4. Place the prepared lobster tails on a baking sheet lined with foil or parchment and bake in the preheated oven for 10–12 minutes, depending on size, until the meat is opaque and registers about 135–140°F (57–60°C). Smaller tails will need less time.
5. Switch the oven to broil (high) and broil the lobster tails 1–2 minutes, watching carefully, until the panko topping is deeply golden and extra-crispy. Remove immediately to avoid burning.
6. Let the lobster rest 2 minutes, then serve each tail with a lemon wedge and a sprinkle of extra parsley. This recipe serves 4 (one lobster tail per person) and the crunchy topping is at its best right out of the oven.