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Cajun Lobster with Andouille Crust

Andouille Crusted Lobster
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Split lobster tails are basted in a Cajun butter and topped with a savory andouille panko topping before being baked. 

  • Author: Nicole Stover
  • Prep Time: 20
  • Cook Time: 15
  • Total Time: 35 minutes
  • Yield: 2-4 1x
  • Category: Seafood
  • Method: Roasting
  • Cuisine: Cajun

Ingredients

Units Scale
  • 2 7-10 ounces lobster tails, split
  • 1 fresh andouille sausage removed from casing, about 1/2 cup
  • 1 celery heart stalk with leaves, finely diced
  • 2 scallions, finely chopped, plus extra for serving
  • 1/4 cup + 2 tablespoons dry white wine
  • 1 cup plain panko breadcrumbs
  • 1 teaspoon Worcestershire sauce
  • 4 tablespoons unsalted butter
  • 1/2 teaspoon Cajun seasoning
  • 1 garlic clove, smashed
  • 1 teaspoon fresh thyme, chopped, plus extra for pan
  • 1 teaspoon lemon zest, optional lemon slices for baking

Instructions

  1. Use kitchen shears to remove the legs from the lobster tails. Starting with the bottom of the lobster, cut down the middle of the shell to the tailfin. Flip the lobster over and cut down the middle of top of the shell. Use a sharp kitchen knife to slice through the meat.
  2. Remove the vein in the lobster. Wash the split tails and pat them dry. Refrigerate until ready to use.
  3. Preheat oven or grill to 375 degrees.
  4. Heat a skillet over medium heat. Add the sausage and use your spoon to break it up as it browns. 
  5. Once the sausage has browned and rendered its fat add the celery and leaves. Continue to stir, breaking up the sausage further. Cook for 2-3 minutes.
  6. Add the scallions and cook for 1 minute. Add 2 tbsp of the white wine and Worcestershire sauce. Let cook until most of the liquid has evaporated, about 3-4 minutes.
  7. Add the panko and toss to combine, letting it absorb the remaining liquid. Remove from the heat.
  8. Stir in the lemon zest and thyme. Allow to cool.
  9. Add the butter, Cajun seasoning, and garlic clove to a sauce pan and place it over medium-low heat. Continue to stir until the butter is melted. Remove from the heat. 
  10. Arrange the split lobster tails in a cast iron pan or oven safe baking dish. You can add lemon slices to the bottom if desired.
  11. Pour the remaining 1/4 cup of wine into the pan.
  12. Brush the melted butter onto the flesh of the lobster tails.
  13. Use a spoon to add the andouille-panko topping. Don’t worry if a little spills over. Add a few thyme sprigs if desired.
  14. Drizzle the remaining butter mixture over the lobster, holding the garlic back.
  15. If cooking on the grill, place the skillet on indirect heat. Allow it to cook for 15-18 minutes until the internal temperature of the lobster is 140 degrees. If baking in the oven cook the lobster for 12-15 minutes until the internal temperature is 140 degrees.
  16. To serve, drizzle some of the pan drippings over the lobster and garnish with green onions. 

Notes

  • You can use smoked, cooked andouille for this recipe. Use a food processor to pulse it into a fine crumble. Add a tablespoon of neutral oil to your pan when cooking. You may need a little additional oil when you add the celery.
  • You can assemble the lobster tails with the andouille crust earlier in the day and keep refrigerated until ready to cook.
  • Adding lemon slices to the bottom of your baking dish will not only infuse a little extra flavor into the pan sauce but also prevent the lobster shells from burning.
  • If desired, you can remove the lobster meat from the shell, leaving it attached at the tailfin before arranging it in your pan. This will make it easy to remove the meat from the shell without the delicate crust coming off once cooked. 

Find it online: https://beachgirlgrills.com/cajun-lobster-with-andouille-crust/