Broiled Lobster Oreganata Recipe

Humanely cook and split

If using live lobsters: bring a large pot of water to a rolling boil and add 2 tablespoons kosher salt. Place lobsters headfirst into boiling water, cover, and boil for 6–8 minutes for 1¼–1½ lb lobsters until bright red (they will finish cooking under broiler). Remove with tongs and let cool slightly until you can handle. If using pre-cooked lobster tails, skip to halving step.

Using kitchen shears or a sharp chef's knife, split each lobster lengthwise from tip of tail through the back of the body to the head to expose the meat. Remove and reserve large tomalley or roe only if desired; rinse any shell fragments. For tails only: butterfly down the center of the top shell and open the tail to expose meat.

Gently loosen the tail meat from the shell leaving it attached at the base so it can sit on the shells for broiling, and pat the meat dry with paper towels. Arrange the two lobster halves (or tails) cut-side up on a foil-lined, rimmed baking sheet or broiler pan.

Toast the breadcrumbs: heat a small skillet over medium heat, add 1 tablespoon olive oil, then add the breadcrumbs and toast, stirring, for 3–5 minutes until golden-brown and fragrant. Transfer to a mixing bowl and let cool slightly.

To the breadcrumbs, add grated cheese, chopped parsley, chopped oregano, minced garlic, lemon zest, red pepper flakes, salt, and pepper. Stir to combine.

Stir in the remaining 2 tablespoons olive oil and the melted butter until the mixture is evenly moistened but still crumbly. Taste and adjust salt, pepper, or lemon zest as desired.

Preheat the broiler with the rack 4–6 inches from the heating element. Line the broiler pan with foil for easier cleanup.

Lightly brush or drizzle about 1 teaspoon extra-virgin olive oil over the exposed lobster meat to help the topping adhere. Divide the oreganata topping evenly between the lobster halves, pressing it gently so it sits on top of the meat in a compact layer.

Place the baking sheet under the broiler and broil until the topping is deeply golden and the edges of the lobster meat are just beginning to brown, 3–6 minutes depending on broiler strength—watch carefully to prevent burning. If you boiled the lobsters briefly earlier, the broil will finish cooking; if using pre-cooked lobster tails, broil just to brown the topping and heat through (2–4 minutes).

Remove from oven and let rest 1–2 minutes. Sprinkle with chopped parsley, serve with lemon wedges alongside, and enjoy immediately.