Baked Lobster Tails with Parmesan Topping


2 (4 ounce) lobster tails
4 lemon wedges
2 tablespoons grated Parmesan cheese
1 tablespoon butter, melted
1 tablespoon creamy salad dressing (such as Miracle Whip®)
1 teaspoon ground paprika


Step 1
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch baking dish.

Step 2
Cut feet and membrane off the bottom side of each lobster tail. Run a knife inside the top of each tail to loosen meat from the shell. Squeeze some lemon juice between the meat and top side of loosened shell.

Step 3
Mix Parmesan cheese, butter, creamy salad dressing, and paprika together in a bowl.

Step 4
Shape 2 sheets of aluminum foil into boats just wide enough to hold lobster tails upright; sides should be 1 inch high. Set lobster tails belly-side up in boats. Squeeze more lemon juice over lobster meat. Spoon Parmesan cheese mixture evenly on top.

Step 5
Set lobster tails inside the prepared baking dish. Pour in 1/2 inch water around the boats. Place juiced lemon wedges in the water.

Step 6
Bake in the preheated oven until lobster meat flakes easily with a fork, about 10 minutes. Turn oven to broil; broil until tops are crispy, about 2 minutes. Crack oven door open; broil for 1 to 2 minutes more.

Cook’s Note:
Substitute mayonnaise for the creamy salad dressing if preferred.

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