Stuffed Lobster Tails

A lobster tail is great on its own, but if you want to dress up smaller tails, this recipe adds a garlic kick {even after I halved the garlic from the original recipe}. As opposed to regular bread crumbs, panko gives it a light, crisp coating when baked.

Stuffed Lobster Tails Recipe

{Adapted from Tyler Florence}

Ingredients

1 cup panko bread crumbs

2 Tbsp. unsalted butter, melted

4 sprigs fresh thyme, leaves only {or 1 tsp. dried thyme)

2 Tbsp. fresh flat-leaf parsley, chopped {or 2 tsp. dried parsley}

2 cloves garlic

1/4 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

2 large {or 4 small} lobster tails, cut down back

Extra-virgin olive oil

Directions

Preheat oven to 425 degrees F. In a food processor, mix panko, butter, thyme, parsley, garlic, salt, and pepper. Pulse until well-combined. Place the lobster tails cut side up on a broiler pan. Add the panko-mixture, and press down to apply a thick layer. Drizzle with extra-virgin olive oil. Bake until tops are golden brown {don’t over bake or the lobster will become rubbery}. Serve immediately.

Lobster Tail Baking Times

~6-8 oz. tail: 8-10 minutes

~10-12 oz. tail: 12-14 minutes

~12-14 oz. tail: 14-16 minutes