Mark’s Herb-Gruyère Stuffed Maine Lobster Tails

Mark’s Herb-Gruyère Stuffed Maine Lobster Tails

Serves: 4
Time: 25–30 minutes
Style: Approachable elegance, Italian warmth, Maine purity

I’ve cooked lobster every possible way over the years — grilled, roasted, poached, butter-bathed, you name it. But every once in a while, you stumble on a preparation that feels like it belongs in the center of a celebration.

That’s exactly what happened when Chef Fabio Viviani and I were in the kitchen together. We looked at these beautiful Maine lobster tails and thought, Why not take what’s already extraordinary… and make it unforgettable?

So we pulled the meat from the shells, chopped it, folded it with herbs, Gruyère, a little panko for texture, and tucked it all back into its natural cradle before baking it to golden perfection.

This dish is pure comfort with a bit of elegance — the kind of recipe you make when you want to spoil someone, or just elevate an ordinary evening into something memorable.

I hope you enjoy it as much as we did creating it.

INGREDIENTS:

  • 4 Maine lobster tails (6–7oz work beautifully): ORDER NOW >
  • 2 tbsp butter
  • 2 cloves garlic, finely minced
  • 1 small shallot, finely minced
  • ½ cup Gruyère cheese, finely grated
  • ¼ cup panko breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh chives, chopped
  • 1 tsp fresh thyme leaves
  • ½ lemon, zested
  • 1–2 tbsp olive oil
  • Salt + cracked black pepper, to taste
  • Pinch of red pepper flakes (Fabio would insist… optional but recommended)
  • Lemon wedges, for serving
  • Finishing butter (optional but never a bad idea)

PREPARATION:

Preheat & Prepare the Lobster

  1. Preheat oven to 425°F.
  2. Using kitchen shears, cut down the top of each lobster shell.
  3. Gently remove the raw lobster meat, keeping the shells intact — set shells aside.
  4. Chop the lobster meat into bite-sized pieces.

Build the Stuffing

In a skillet over medium heat:

  1. Melt butter.
  2. Add shallot and garlic, sauté until soft and fragrant (1–2 minutes).
  3. Add the chopped lobster meat; cook lightly for 30–45 seconds — just enough to marry with the aromatics.
  4. Remove from heat and fold in:
    1. Gruyère
    2. Panko
    3. Parsley, chives, thyme
    4. Lemon zest
    5. A drizzle of olive oil
    6. Salt, pepper, red pepper flakes

You want a mixture that’s moist but holds together. Add a little more olive oil or panko as needed to balance texture.

Stuff the Lobster Shells

  1. Lay the empty lobster shells on a baking sheet.
  2. Spoon the lobster-herb-Gruyère mixture generously back into each shell.
  3. Press gently to shape it into a rounded mound.
  4. Drizzle the tops lightly with olive oil for golden crisping.

Bake to Perfection

  • Bake at 425°F for 10–12 minutes, until the top is golden and the cheese is bubbling.
  • Optional: turn on the broiler for the last 30–45 seconds for extra color.

Finish & Serve

Remove from oven and immediately brush with a touch of finishing butter.
Serve with:

  • Lemon wedges
  • A simple arugula salad
  • Buttery roasted potatoes
  • My favorite pairing: a chilled glass of crisp Italian white wine.

Don’t overthink it — good lobster, good cheese, fresh herbs, a little crunch… that’s amore. Just remember: golden on top, tender inside. If your guests don’t beg for the recipe, you did something wrong.

This dish is pure Maine indulgence. Serve it as the center-plate star for a holiday meal, date night, or Sunday supper. It’s one of those recipes that makes your guests stop mid-bite, look up, and say wow.