Nothing brightens a gloomy day like cooking over fire. Today I fired up the oven to bake Parmesan-crusted lobster tails. I love lobster and enjoy experimenting with flavor combinations. It had been a while since I’d paired lobster with cheese, so I revisited that delicious match. The result was tasty and surprisingly simple to prepare.
Prep Work Matters
Start by getting your oven hot. Like preheating an indoor oven, a wood-fired oven needs time to reach a steady temperature before you cook. I split some wood into smaller chunks and fed them to the oven, letting the fire build until the logs began to coal over. Hot coals mean consistent heat and better cooking results.
While the oven was coming up to temperature, I prepared the lobster tails. Slice each tail lengthwise down the center. Pour a pencil-thick layer of rock salt into a medium cast-iron skillet. The rock salt stabilizes the lobster tails so they stay upright while cooking and helps prevent the bottoms from burning. It also adds a rustic presentation, which is a nice bonus.
Parmesan Crusted Lobster Tails
For seasoning I used a chipotle-garlic style rub to give the lobster a smoky, slightly spicy lift. Once each tail was placed in the cast-iron skillet, I brushed the flesh with a little canola oil and dusted it with the chipotle-garlic seasoning. Adjust the amount of seasoning to match your desired heat level. When seasoned, place the skillet in the wood-fired oven on the cooler side so the tails cook gently.
Now for the Parmesan crust. This is quick: combine melted butter, grated Parmesan, panko crumbs, minced garlic, chopped parsley, white wine, and lemon juice. Stir until the panko absorbs the liquids and the mixture has more of a paste-like consistency. If it seems thin, add a touch more panko to thicken it.
Finishing with a Golden Parmesan Crust
When the lobster shells begin to change color and the meat is nearly opaque, remove the skillet and spread the Parmesan mixture evenly over the exposed meat. Return the skillet to the oven for just a couple of minutes until the crust is golden and the lobster reaches about 135°F internally. The crust should be nicely browned and the meat fully cooked but still tender.
Once cooked, let the tails rest briefly so they cool enough to handle. Squeeze a bit more lemon juice over them if you like, then serve. These Parmesan-crusted lobster tails make a fun, simple backyard or game-day dish that’s easy to pull off and impressive to serve.
Parmesan Crusted Lobster Tails
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Ingredients
Lobster:
- 4 Lobster Tails split in half
- 1 tbsp of Chipotle Garlic Seasoning or similar
- 2 tsp of Canola Oil
- 1.5 cups of Rock Salt
Parmesan Crust:
- 2 tbsp of Melted Butter
- 2 tbsp of Grated Parmesan
- 1.5 tbsp of Panko Crumbs
- 1 tbsp of Parsley chopped
- 2 tsp of White Wine
- 4 Garlic Cloves minced
- ½ of a Lemon juiced
Instructions
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Preheat a fire for indirect high heat (around 400°F).
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In a skillet, spread a layer of rock salt and place the split lobster tails flesh side up. Add lemon wedges to the skillet for juicing after. Brush the lobster meat with canola oil, then season with a chipotle-garlic or other seafood rub.
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In a bowl, mix all ingredients for the Parmesan crust until the panko absorbs the butter, wine, and lemon juice.
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Once the fire is hot, move the skillet to the cool side of the oven and bake 2–3 minutes or until the shells begin to change color. Remove, spread the Parmesan mixture over the lobster meat, then return the skillet to the oven and cook 2–3 more minutes or until the lobster reaches about 135°F internal. Let rest 2 minutes before serving.
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When finished, squeeze fresh lemon juice over the tails and enjoy.