Lobster Oreganata Baked (Printable Version)
Succulent lobster tails baked with a savory breadcrumb, Parmesan, and parsley topping.
# Ingredients Required:
→ Seafood
01 -
2 lobster tails or whole lobsters
→ Toppings
02 -
45 grams seasoned breadcrumbs
03 -
15 grams grated Parmesan cheese
04 -
15 grams chopped fresh parsley
→ Liquids
05 -
120 milliliters dry white wine
06 -
60 milliliters olive oil
# Guide to Cooking:
01 -
Set the oven temperature to 200°C (400°F).
02 -
Place the lobster tails or whole lobsters in a baking dish slightly larger than their size. Split the shell lengthwise along the belly side, gently opening it without detaching the meat.
03 -
Brush the exposed lobster meat with olive oil, then evenly sprinkle seasoned breadcrumbs, chopped parsley, and grated Parmesan cheese over the top.
04 -
Pour the dry white wine over and around the lobster tails, ensuring some wine coats the meat and some collects in the baking dish.
05 -
Cook in the preheated oven for 15 to 20 minutes, adjusting time according to the lobster size until the topping is golden and the lobster meat is thoroughly cooked.
# Extra Suggestions:
01 -
Cooking time varies by lobster size; monitor to avoid overcooking, which can toughen the meat.