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!
Servings: 4
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
- 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
- Set oven rack to the second highest level and turn the broiler to high.
- With a sharp knife, split the tails down the middle and set aside. Any visible intestinal tracks can easily be removed at this time.
- Heat a large oven safe pan to medium heat with the extra virgin olive oil and garlic and cook until golden (~3 minutes).
- 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.
- 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.
- 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.
- 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!
Video
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
Calories: 370kcal | Carbohydrates: 14.2g | Protein: 23.7g | Fat: 22.7g | Saturated Fat: 3.4g | Cholesterol: 159mg | Sodium: 703mg | Potassium: 507mg | Fiber: 1.5g | Sugar: 3.2g | Calcium: 138mg | Iron: 2mg
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