I love how quick and elegant this dish is. The garlic and Parmesan create a rich, savory topping that complements the sweetness of the lobster without overpowering it. Plus, it all comes together in under 30 minutes, which makes it perfect for date nights, holidays, or anytime I want something a little fancy with minimal fuss.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 lobster tails, split lengthwise 1 cup freshly grated Parmesan cheese 4 cloves garlic, minced 2 tablespoons unsalted butter, melted 2 tablespoons fresh parsley, finely chopped 1 lemon, cut into wedges Salt and pepper to taste
Directions
I preheat the broiler on high and line a baking sheet with foil for easy cleanup.
I place the split lobster tails on the sheet, flesh side up. I season the meat with salt and pepper.
In a small bowl, I mix together the melted butter, minced garlic, and half of the chopped parsley. I brush this mixture generously over the lobster meat.
I sprinkle the grated Parmesan evenly over each tail, pressing it lightly so it sticks.
I broil the lobster for 7–9 minutes, or until the meat is opaque and the cheese is golden and bubbling.
I remove from the oven, sprinkle with the remaining parsley, and serve with lemon wedges for squeezing over the top.
When I want a little extra flavor, I add a pinch of red pepper flakes to the garlic butter for heat. Sometimes I stir in a bit of panko with the Parmesan for an added crunch. I’ve also used this garlic-Parmesan topping on shrimp or scallops with great results. For a more luxurious twist, I serve it over creamy risotto or buttered pasta.
Storage/reheating
Lobster is best enjoyed fresh, but if I have leftovers, I store them in an airtight container in the fridge for up to 1 day. To reheat, I wrap the lobster tails in foil and warm them in a 300°F oven for about 10 minutes, or until heated through. I avoid microwaving—it can make the lobster rubbery.
FAQs
Can I use frozen lobster tails?
Yes, I always thaw frozen lobster tails completely in the refrigerator overnight before using. I pat them dry to remove excess moisture before seasoning and broiling.
How do I split the lobster tails?
I use kitchen shears to cut through the top shell, then carefully slice through the meat lengthwise without cutting all the way through the bottom shell. I open the tail slightly to expose the meat.
Do I need to parboil the lobster tails first?
No, broiling cooks them quickly and evenly. The high heat melts the cheese and garlic butter while cooking the lobster to perfection.
Can I use pre-grated Parmesan?
Freshly grated Parmesan melts and browns much better than the pre-packaged kind, which often contains anti-caking agents. I always grate mine fresh for best results.
What should I serve with this dish?
I love pairing it with roasted asparagus, mashed potatoes, garlic bread, or a simple salad. It also goes great with pasta tossed in olive oil or lemon butter.
Conclusion
This Garlic Parmesan Lobster is a restaurant-quality dish I can make right in my own kitchen with just a few simple ingredients. It’s rich, flavorful, and perfect for celebrating or just elevating an ordinary evening. Once I tried it, I knew it would be a repeat favorite whenever I want something impressive without the hassle.
