This Italian-style Lobster Oreganata is a weeknight meal that is easy to make, cooks quickly, and is full of flavor. This simple lobster recipe is made with fresh lobster tails topped with a seasoned breadcrumb mixture, grated Parmesan cheese, and white wine then baked until tender and juicy. Ready in under 30 minutes, this seafood dinner is one that your family is sure to love.
Making lobster at home seems difficult and a little intimidating and many recipes for Lobster Oreganata recommend cutting your own living lobsters. This can be a daunting task for many people and is an extra step. But, this dish is actually really easy to make and quick too.
All you need are a couple of lobster tails and a few simple pantry ingredients. Served with pasta or rice, in just a few minutes you will have a restaurant-worthy dinner at a fraction of the cost.
Cooked lobster has a briny flavor and tastes slightly sweet. Its texture is actually very similar to shrimp. If you are cooking lobster for the first time, be careful not to overcook it. Taking only a few minutes to cook, lobster can easily become tough and chewy when baked for too long.
The lobster is ready when it has reached an internal temperature of at least 145 degrees Fahrenheit. The shell will turn a bright red color, the flesh will be firm to the touch, and look opaque white and slightly pinkish.
How to cook lobster oreganata
First you will need to preheat oven to 400 degrees. Place lobsters in the baking dish that almost fit the size of your lobsters or lobster tails. Its important since its better when lobster is cooked in its own juices and wine, and its not spread out all over the baking dish.
Cut the shell lengthwise on the belly side of the lobster. If you got bigger lobster tails or the whole lobster, cut through the spine.
Open the shell a little bit and cover with olive oil, bread crumbs, parsley and grated cheese. Add wine, some right on top of the tails and some to the baking dish. Cook for 15-20 minutes. Cooking time depends on the size of your lobsters (see notes in the recipe card).
Lobster tails. You can use either lobster tails or a whole lobster cut in half lengthwise.
Breadcrumbs. Any seasoned breadcrumbs would work well for this recipe.
Parmesan cheese. A little bit of grated Parmesan adds a nice cheesy flavor.
Fresh parsley. Added to the breadcrumb mixture for flavor and color.
White wine. Add a splash over the lobster tails. Use a good wine that you like and drink.
Olive oil. Creates a pan sauce and helps keep the lobster moist and juicy.
What is oreganata
Oreganata is an Italian American breadcrumb stuffed seafood dish. A seasoned bread crumb mixture made from Parmesan cheese, fresh herbs, and garlic is stuffed inside your choice of seafood, then it’s baked with olive oil, and white wine until tender.
Oregano is usually added to the breadcrumb mixture and that’s part of the reason why it’s called “oreganata”. Shrimp oreganata and clam oreganata are the most popular variations of this dish, but you could also top this Italian-style breadcrumb mixture over fresh white fish for a different taste.
What is the difference between oreganata and scampi
Oreganata and scampi are very similar Italian dishes. Both are cooked in garlic butter or olive oil sauce with fresh herbs, grated cheese, and white wine. However, the key difference is that oreganata is always made with a breadcrumb mixture and for scampi it’s optional.
Often times you will see shrimp or lobster scampi sauteed in a garlic butter sauce, but it can be stuffed with breadcrumbs as well.
Fresh or frozen lobster tails
You can use whichever lobster is near and available to you.
Using fresh lobsters will give the best taste and texture, but you could also use frozen lobster tails that have been thawed. They can be defrosted overnight in the refrigerator or in a bowl of cold water until they aren’t icy anymore.
Frequently asked questions
This really depends on the size of your lobsters. The lobster tails should be ready after 15 – 20 minutes, but it could take longer if your tails are larger.
I highly recommend using an instant-read meat thermometer to make sure they are cooked properly. When placed in the thickest part of the lobster, it should be at least 145 degrees Fahrenheit.
Fresh or frozen lobster tails should always be cleaned before cooking. Just give them a quick rinse, but don’t soak the tails because the meat can soak up the water, making them taste watery.
Lobsters are absolutely delicious if served a la carte! But if you want to make a whole filling meal add some side dishes. Any kind of salad will work: potato salad, coleslaw, greens salad with arugula or romaine lettuce. Even Caesar salad will be amazing with seafood.
Make roasted vegetables, corn on the cob, mashed potatoes or sweet potatoes. Cheesy biscuits, dinner rolls, bowl of white rice, Brussels sprout or asparagus.
You can also make a soup like clam chowder, broccoli soup, potato soup or roasted carrots or pumpkin soup puree. Options are endless!
How to store cooked lobster tails oreganata
Cooked lobster will last up to 4 days in the refrigerator. Put it in the air tight plastic or glass container. You can also wrap it tightly with plastic wrap or foil.
Reheat lobster in microwave, oven or air fryer.
Oven instructions. Preheat oven to 350 degrees. Wrap lobster tails in foil and place on the baking tray. Reheat for 10 minutes.
Microwave instructions. Wrap lobster in damp paper towel and place on the microwave safe plate. Microwave for about 40 seconds (if tails are small) or for one minute for larger tails. Some microwaves reheat faster than other so watch that lobster closely. The last thing you want to do is to overcook it. This way it will become dry and chewy.
Air fryer instructions. This is my favorite method and not so messy. Wrap lobster tails in foil and air fry at 400 for 2 minutes. Again, do not overheat or the meat may become dry.
More seafood recipes
- Grouper recipe
- Sea bream recipe
- Air fryer frozen coconut shrimp
- Fluke recipe
- Air fryer branzino
- Air fryer crab sticks
- John Dory recipe
- Salmon collars recipe
- Yellow croaker recipe
Hope you will like this lobster oreganata recipe as much as we do. Please rate if you made it and leave a comment below if you have any questions or suggestions.
Lobster Oreganata Recipe
This Italian-style Lobster Oreganata is a weeknight meal that is easy to make, cooks quickly, and is full of flavor. This simple lobster recipe is made with fresh lobster tails topped with a seasoned breadcrumb mixture, grated Parmesan cheese, and white wine then baked until tender and juicy.
- 2 lobster tails (or whole lobsters)
- 3 tablespoon seasoned breadcrumbs
- 1 tablespoon grated Parmesan cheese
- 2 tablespoon chopped parsley
- splash of white wine (about 1/2 cup)
- 1/4 cup olive oil
- Preheat oven to 400 degrees.
- Place lobsters in the baking dish that almost fit the size of your lobsters or lobster tails. Cut the shell lengthwise on the belly side of the lobster. Open it a little bit and cover with olive oil, bread crumbs, parsley and grated cheese.
- Add wine, some right on top of the tails and some to the baking dish.
- Cook for 15-20 minutes. Cooking time depends on the size of your lobsters*
- * I highly recommend using an instant meat thermometer to ensure that the lobster is cooked properly. Stick it in the thickest part of lobster tail. Temperature should be 145 degrees Fahrenheit. Do not overcook!
- Use only good white wine, like the one you will drink yourself out of glass.
- Reheat in a microwave, air fryer or in the oven. I have detailed instructions in the post.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 423Total Fat: 30gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 79mgSodium: 397mgCarbohydrates: 11gFiber: 1gSugar: 1gProtein: 25g
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