If you’re looking for a seafood dinner that combines elegance with simplicity, this Italian Baked Lobster Recipe is the perfect choice. Featuring succulent lobster tails topped with a delicious blend of Italian breadcrumbs, fresh herbs, and olive oil, this recipe is a delightful way to enjoy seafood at home. The dish is baked with white wine, creating a gentle steaming effect that ensures a tender baked lobster every time.
Unlike other similar recipes, this is not a lobster oreganata, but rather a more traditional Italian-style preparation. With a flavorful breadcrumb topping, it allows the lobster’s natural sweetness to shine through. To ensure perfect doneness, the lobster is baked to an internal temperature of 140°F, ensuring it’s juicy and flavorful, but not overcooked.
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Ingredients for Italian Baked Lobster
This Italian Baked Lobster Recipe calls for a few simple, high-quality ingredients to bring out the best flavors in the dish. Each ingredient adds to the authentic Italian taste, while also allowing room for adjustments based on availability or dietary needs.
- 1/4 cup olive oil: A staple of Mediterranean cuisine, providing richness and flavor.
- 1 garlic clove: Adds a punch of aroma and flavor to the tomato sauce.
- 1/4 cup chopped peeled onions: Provides a savory base for the sauce.
- 1 can (No. 2 1/2) tomatoes: Used to create a rich, flavorful tomato sauce. You can substitute with fresh tomatoes if in season, or use canned San Marzano tomatoes for an authentic Italian taste.
- 1 tablespoon chopped parsley: For a fresh, herby finish.
- 1/4 teaspoon oregano: A classic herb in Italian cooking that complements the lobster perfectly.
- Salt to taste: Enhances all the flavors.
- Pinch of red pepper: Adds a subtle kick without overpowering the lobster.
- 2 live lobsters (1.5 to 2 pounds each) or 2 lobster tails (8-10 oz. each): Lobster tails are an easier option if you’re short on time. Pre-cooked lobsters can also be used to simplify the preparation.
Substitutions: You can use pre-cooked lobsters or lobster tails for a quicker version of the recipe. Swap fresh tomatoes for canned, depending on what’s available, and adjust seasoning to taste. Adding extra garlic or herbs like basil is another great option to customize this dish.
Required Equipment for Baking Lobster
To successfully prepare this Italian Baked Lobster Recipe, having the right tools on hand is key to achieving the perfect result. Here’s a list of essential equipment you’ll need to ensure the lobster is cooked to perfection with minimal hassle:
- Baking dish: A large dish to bake the lobster and tomato sauce together.
- Sharp knife: For cutting and preparing the lobster, onions, and garlic.
- Saucepan: To simmer the tomato sauce and infuse it with Mediterranean flavors.
- Sieve: Useful for straining the tomato sauce if you prefer a smoother texture.
- Cutting board: A sturdy surface for prepping ingredients.
- Spoon for stirring: To stir the sauce as it cooks, ensuring it doesn’t stick to the pan.
With these tools in hand, you’ll be able to prepare and bake your lobster with ease.
How to Make Italian Baked Lobster?
Follow these clear, step-by-step instructions by Lobster Anywhere to prepare a flavorful Italian Baked Lobster Recipe with a delicious breadcrumb topping and tender, juicy lobster meat. Whether you’re using live lobsters or frozen tails, this recipe is simple yet elegant.
Preheat the Oven
Preheat your oven to 400°F to ensure it’s ready when the lobster is prepared.
Preparing the Lobster
If using live lobsters, you’ll need to humanely dispatch them. Using a sharp chef’s knife, place the first lobster on a cutting board, and quickly slice down from just below the eyes, splitting it in half. Remove the sac, digestive tract, and tomalley (the greenish liver). Rinse the lobster halves under cold water and pat them dry with a paper towel.
Repeat this process with the second lobster. If you’re unsure about this step, refer to the client’s guide on humanely dispatching live lobsters for detailed instructions. Alternatively, if you’re using frozen lobster tails, thaw them in the refrigerator overnight and split them in half lengthwise.
Preparing the Breadcrumb Topping
In a mixing bowl, combine:
- 3/4 cup Italian breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
- ½ teaspoon kosher salt
- ¼ teaspoon crushed red pepper flakes (optional)
Drizzle 3 tablespoons of olive oil over the mixture and stir until it resembles wet sand. This will give the breadcrumbs a crispy, flavorful finish when baked.
Assembling the Lobster
Place the lobster halves, meat side up, on a rimmed baking sheet. Be sure to stretch out the claws so they cook evenly alongside the lobster tails. Evenly distribute the prepared breadcrumb mixture over the lobster meat.
Adding Wine and Tenting the Lobster
Pour 1 ½ cups of dry white wine into the bottom of the baking sheet, ensuring that the liquid surrounds the lobster but doesn’t touch the breadcrumb topping. This will allow the lobster to steam gently as it bakes.
Tent the baking sheet with aluminum foil, making sure the foil doesn’t touch the lobster directly. This step is crucial, as it helps the lobster steam while retaining moisture and flavor from the wine.
Baking the Lobster
Place the baking sheet on the top rack of the oven. Bake for 10 minutes, allowing the lobster to steam and cook through gently.
After 10 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the internal temperature of the thickest part of the lobster meat reaches 140°F. Using a meat thermometer at this stage is essential to ensure the lobster is perfectly cooked and remains tender.
Serving the Lobster
Once baked, remove the lobster from the oven and let it rest for a few minutes. Serve with the pan drippings and lemon wedges for added brightness. The combination of the crispy breadcrumb topping, tender lobster, and flavorful wine sauce creates a beautifully balanced dish.
Enjoy your delicious seafood dinner with a glass of white wine for the perfect pairing!
Serving and Pairing Ideas for Italian Baked Lobster Scampi
Italian Baked Lobster pairs beautifully with a variety of classic Italian side dishes. Serve this rich lobster dish with crusty Italian bread to soak up the flavorful tomato sauce. A light arugula salad, dressed with lemon and olive oil, adds a refreshing contrast to the rich lobster and sauce. For a heartier meal, consider serving it alongside roasted vegetables like zucchini, eggplant, or bell peppers, which complement the Mediterranean flavors of the dish.
For drinks, a crisp white wine such as Pinot Grigio is the perfect accompaniment, balancing the richness of the lobster with its light, citrusy notes. If you’re looking for a non-alcoholic option, sparkling water with lemon offers a refreshing and zesty alternative that pairs beautifully with the seafood flavors.
Variations:
- Parmesan Breadcrumbs: Add a bit of grated Parmesan cheese to the breadcrumb mixture for extra richness and a slightly nutty flavor.
- Lighter Option: Swap the white wine for chicken stock to create a lighter version of the dish while still maintaining the moisture and flavor needed for tender, baked lobster.
These lobster dinner ideas and variations will help elevate your meal, making it versatile enough for both casual family dinners and special occasions.
How to Store and Reheat Italian Baked Lobster?
If you have leftover Italian Baked Lobster, it’s easy to store and enjoy again. Place the lobster in an airtight container and store it in the refrigerator for up to two days. To maintain its flavor and texture, it’s important to reheat it gently.
When reheating, set your oven to 300°F. Place the lobster on a rimmed baking sheet, and loosely cover it with foil to avoid drying out the meat while keeping the breadcrumb topping crispy. Reheat for about 10-12 minutes, or until warmed through.
Leftover lobster also works wonderfully in dishes like seafood pasta or a refreshing lobster salad, offering a delicious way to repurpose your meal.
Frequently Asked Questions (FAQs):
Yes, you can easily substitute lobster tails for whole lobsters in this recipe. Simply split the lobster tails down the middle before baking. This substitution can simplify the preparation process while still providing delicious results.
Italian Baked Lobster pairs beautifully with a light white wine like Pinot Grigio or a chilled rosé. These wines enhance the lobster’s sweetness and balance the acidity of the tomato sauce.
Yes, you can use canned tomatoes for convenience, especially San Marzano tomatoes for an authentic Italian flavor. If fresh tomatoes are available, they can also be used for a fresher taste.
To prepare live lobster, split it lengthwise using a sharp knife, then remove the stomach sac and intestinal vein. Crack the claws slightly to allow even cooking. This ensures the lobster bakes evenly in the sauce.
Crusty Italian bread is perfect for soaking up the tomato sauce, while a light arugula salad or roasted vegetables such as zucchini or bell peppers pair well with the lobster’s rich flavors.
Bake the lobster for 15-20 minutes at 425°F. The lobster meat should be fully cooked, tender, and the tomato sauce bubbling. Be sure not to overcook, as lobster can become tough.
You can prepare the tomato sauce ahead of time and refrigerate it for up to 2 days. When ready to serve, assemble the dish with the lobster and bake it fresh for the best flavor and texture.