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Parmesan Crusted Lobster Tails

This dish features succulent lobster tails topped with a crisp, golden Parmesan crust. The crust is made from grated Parmesan cheese mixed with panko breadcrumbs and seasonings, then baked until crunchy and aromatic. The tender lobster meat underneath provides a rich, sweet contrast to the savory, crispy topping, creating an elegant yet straightforward meal.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2
Course: Main Course
Cuisine: Seafood
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pcs lobster tails thawed if frozen
  • 1/2 cup Parmesan cheese freshly grated
  • 1/2 cup panko breadcrumbs lightly toasted
  • 2 tbsp unsalted butter melted
  • 1 pinch paprika optional, for color
  • to taste salt and pepper season to preference
  • 1 tbsp fresh parsley chopped, for garnish
  • 1 lemon lemon for serving

Equipment

  • Baking sheet
  • Silicone brush
  • paring knife
  • Mixing Bowl

Method
 

  1. Preheat your oven to 200°C (392°F) and line a baking sheet with parchment paper.
  2. Using a paring knife, carefully cut along the top of each lobster tail shell from base to tip, being gentle to avoid tearing the shell. Gently lift the shell open, exposing the meat, then pat the meat dry with paper towels — this helps the crust stick and crisp up better.
  3. In a mixing bowl, combine grated Parmesan, panko breadcrumbs, a pinch of paprika, salt, and pepper. Mix until evenly distributed, creating your crust mixture.
  4. Melt the butter and using a silicone brush, generously brush the exposed lobster meat and the inside of the shell with melted butter. This layer of butter helps the crust adhere and adds flavor.
  5. Press the Parmesan mixture onto the buttered lobster meat, pressing gently to ensure it sticks and forms a uniform, crispy crust.
  6. Arrange the lobster tails crust side up on the prepared baking sheet. Place them in the oven and roast for about 10-12 minutes, until the crust is golden brown and crispy, and the lobster meat is opaque and firm.
  7. Once done, remove the lobster tails from the oven and let them rest for 2 minutes. This helps the juices redistribute and keeps the crust crisp.
  8. Garnish with chopped parsley and serve immediately with lemon wedges on the side for squeezing over the lobster. The combination of crispy Parmesan crust and tender lobster creates a luxurious, restaurant-quality dish.

Notes

For an extra golden crust, briefly broil the lobster tails for 1-2 minutes, watching closely to prevent burning. Serve immediately for the best crispy texture.