Lobster Oreganato
Yield
Serves 3-6
RECIPE Ingredients
- 3 6-7 oz Maine Lobster Tails, thawed
- 3 tablespoons unsalted butter, softened
- ½ cup fine breadcrumbs
- 4 tablespoons chopped flat-leaf parsley, divided use/li>
- Kosher salt and freshly ground black pepper
- 1½ teaspoons dried oregano, divided use
- Extra virgin olive oil, as needed
- 6 cloves garlic, crushed and finely chopped
- Generous pinch red chili pepper flakes
- 2 tablespoons tomato paste
- ½ cup dry white wine
- 12 ounces lobster stock or chicken stock
- 1 cup tomato sauce or puréed tomatoes
- Lemon wedges, for serving
Price
$69.99
- 6-7 oz. Maine Lobster Tails Flash Frozen for Freshness
- 100% Wild-caught Lobster
- Unsalted Butter
- Can be shipped via 2-day or overnight air
Recipe notes
This rustic Italian-American lobster dish is perfect for any cold-weather special occasion.
RECIPE Preparation
- Preheat oven to 400 degrees F.
- Split the lobster tails: Using kitchen shears, cut vertically down the top of each lobster shell from the opening to the tail. Using that cut as a guide, insert a chef’s knife and cut each lobster completely in half. Rinse and pat dry. Place tails meat-side up on a rimmed baking sheet lined with foil. Brush about ½ tablespoon of softened butter onto each tail. Bake in the oven until the lobster tails register 140 degrees F on an instant-read thermometer, about 10 minutes. Remove from oven and set aside.
- In a small bowl, stir together breadcrumbs, 2 tablespoons chopped parsley, ½ teaspoon dried oregano, a pinch of salt, and a few grinds of pepper. Add about a tablespoon of olive oil, or enough to moisten the crumbs. Set aside.
- Heat about a tablespoon of olive oil in a large, oven-safe straight-sided sauté pan or skillet. Add garlic and chili flakes, sauté until garlic is fragrant and starting to turn golden. Add tomato paste and cook until slightly darkened, about 2 minutes. Stir in white wine, cook for about a minute. Add lobster stock (or clam juice), tomato sauce, and 1 teaspoon dried oregano. Simmer until reduced, about 5-7 minutes. Season to taste with salt and pepper.
- Preheat broiler to high.
- Sprinkle breadcrumb mixture over each lobster tail, then nestle them shell-side down in the tomato sauce. Broil until breadcrumbs are golden brown, about 1-2 minutes, watching closely to make sure they don’t burn.
- Serve with lemon wedges and plenty of crusty bread.