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Broiled Lobster Oreganata

Broiled Lobster Oreganta combines succulent lobster tails topped with seasoned breadcrumbs that are broiled in a garlicky white wine-tomato sauce. Serve with plenty of crusty bread to mop up the sauce!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 370 kcal
Course: Main Course , Appetizer
Cuisine: Italian

Ingredients

For the breadcrumbs
  • 1/2 cup (50g) plain breadcrumbs
  • 1/2 teaspoon dried oregano
  • 3 tablespoons minced flat-leaf Italian parsley
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon crushed hot red pepper flakes
  • 2 tablespoons (30ml) extra virgin olive oil
For the sauce and lobster
  • 6 4-ounce (120g) lobster tails about 1 1/2 pounds worth
  • 1/4 cup (60ml) extra virgin olive oil
  • 10 cloves garlic minced
  • 1/2 cup (120ml) white wine
  • 1 1/4 cup (320ml) low sodium chicken stock
  • 3/4 cup (180ml) passata
  • 6 tablespoons (84g) butter small cubes, divided
  • 2 tablespoons (30ml) lemon juice
  • 3 tablespoons minced flat-leaf Italian parsley
  • 1 large lemon cut into wedges, for serving

Instructions

For the breadcrumbs
    Cup of Yum
  1. In a bowl combine the breadcrumbs, salt, crushed red pepper flakes, parsley, oregano, and 2 tablespoons extra virgin olive oil. Mix well and taste test. Adjust salt and pepper if needed.
For the sauce and lobster
  1. Set oven rack to the second highest level and turn the broiler to high.
  2. With a sharp knife, split the tails down the middle and set aside. Any visible intestinal tracks can easily be removed at this time.
  3. Heat a large oven safe pan to medium heat with the extra virgin olive oil and garlic and cook until golden (~3 minutes).
  4. Add the white wine, passata, and chicken stock to the pan and bring to a lively simmer for 5 minutes. Taste test the sauce and season with salt and pepper if required. Turn off the heat.
  5. Add the lobster tails to the pan meat side up. Pack the tails with the breadcrumb mixture. Spoon some of the sauce over each tail to moisten the breadcrumbs.
  6. Sprinkle a bit of the remaining breadcrumbs (no more than 2 tablespoons worth) into the sauce. Place 1-2 to small cubes of butter onto each tail, making sure to reserve half of the butter for later. Squeeze the lemon juice on top of the tails. Broil for 4-6 minutes or until the meat is opaque and slightly firm. Carefully watch the lobster tails so that they don’t burn.
  7. Remove the pan from the broiler and add the remaining butter and parsley to the sauce and whisk to combine. Serve with crusty bread or with a bit of pasta. Enjoy!

Notes

  • 4 ounce lobster tails will only take a few minutes to broil.  For accuracy, check in the thickest part of the meat with an instant read thermometer and cook to 140°F
  • There will be enough sauce for about a 1/2 pound of pasta.
  • Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven, microwave, or stovetop.

Nutrition Information

Calories 370kcal (19%) Carbohydrates 14.2g (5%) Protein 23.7g (47%) Fat 22.7g (35%) Saturated Fat 3.4g (17%) Cholesterol 159mg (53%) Sodium 703mg (29%) Potassium 507mg (14%) Fiber 1.5g (6%) Sugar 3.2g (6%) Calcium 138mg (14%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 370

% Daily Value*

Calories 370kcal 19%
Carbohydrates 14.2g 5%
Protein 23.7g 47%
Fat 22.7g 35%
Saturated Fat 3.4g 17%
Cholesterol 159mg 53%
Sodium 703mg 29%
Potassium 507mg 11%
Fiber 1.5g 6%
Sugar 3.2g 6%
Calcium 138mg 14%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.