How I Make Lobster Tails Oreganata

By Sip and Feast · 30 min

Ingredients

Instructions

1. Combine the breadcrumbs, salt, red pepper flakes, parsley, oregano and 2 tablespoons olive oil in a bowl. Mix and taste, adjusting salt and pepper if needed.
2. Set the oven rack to the second-highest level and turn the broiler to high.
3. Split the lobster tails down the middle with a sharp knife and set aside, removing any visible intestinal tract.
4. Heat the oil and garlic in a large oven-safe pan over medium heat until golden, about 3 minutes.
5. Add the white wine, passata and chicken stock. Simmer briskly for 5 minutes, season with salt and pepper if needed, then turn off the heat.
6. Place the tails meat side up in the sauce. Pack the tails with the breadcrumb mixture and spoon some sauce over each.
7. Sprinkle up to 2 tablespoons of the remaining breadcrumbs into the sauce. Put 1-2 small butter cubes on each tail, keeping half the butter for later. Squeeze lemon juice over the tails.
8. Broil for 4-6 minutes, until the meat is opaque and slightly firm, watching so they do not burn.
9. Remove from the broiler, stir the remaining butter and parsley into the sauce, and whisk to combine. Serve with crusty bread or pasta and lemon wedges.

Summarized from Sip and Feast's video. Watch it for the details.

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GarlicLemonBreadcrumbPassataLobster