Reviewed: Sep. 25, 2009

This was so good I could hide and eat it all by myself. (Maybe a little less butter for the weight worriers)

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Reviewed: Sep. 22, 2009

This recipe is outstanding! Served this as a first course at a 50th Wedding Anniversary dinner. Rave reviews from all. Thanks so much for sharing.

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WICKEYNOVA

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Reviewed: Mar. 22, 2008

This was good. My boyfriend loved it. I thought 1 tbsp of lemon juice was a bit strong, but nonetheless was very tastey.

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AmyJo1234

Cooking Level: Intermediate

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Reviewed: Nov. 8, 2007

Yum... This was great! I used imitation lobster meat that I put in a food processor for a second or two to dice up but it was FANTASTIC either way! We will definately make this again, it was definatly something different for dinner. But for those of you thinking about cutting back on the butter, really dont! I used a reduced fat Country Crock to help curb the calories, but the butter really makes the dish!

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April P.

Cooking Level: Intermediate

Home Town: Washington Court House, Ohio, USA

Living In: Delaware, Ohio, USA

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Reviewed: Jul. 10, 2007

Great recipe! Made four servings of this and it was enough for a main course for two. Reduced the butter by about half as others recommended and added two cloves of garlic.

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CHEZ1883

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Reviewed: Apr. 8, 2007

Oh Boy! This was SO good! I rarely get a chance to eat lobster because it's so expensive here (in Oregon). I searched a number of recipe sites today trying to find a way to fix these two little lobster tails (6oz. each) so that we could really, really enjoy them. I picked the right recipe, that's for sure! I think that the next time I make this recipe though, I will have extra lemon to add if we want it. I also added garlic powder to the crumb topping as other reviewers suggested. Other than that, I followed the recipe other than changing it to two servings. I want to move to Maine so I can eat this a whole lot more than I can here! Thank you for posting this wonderful recipe!

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MAILBAG

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Reviewed: Feb. 13, 2007

Wonderful recipe! I cut the recipe in hlaf & then divided teh lobster among two large ramekins. I topped the lobtser w/ chopped garlic (did give it a quick saute in EVOO) & Old Bay. I was out of bread crumbs so I whirled up stuffing mix in my food processor. Loved teh extra flavor the seasonings in it added! I strted off our Valentine's dinner w/ Chambord Spritzers, Deep Fried Camembert w/ Raspberry sauce (from allrecipes) served w/ apple slices. Then for dinner, we had Raspberry Cocktail Sauce w/ Chilled Shrimp (again from allrecipe), this excellent lobster dish & white wine steamed asparagus w/ Chocolate Cherry Heart Cakes for dessert. It was a fabulous dinner...very fitting for the holiday. Thansk for your contribution Gina Owens-Stanley!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Sep. 5, 2006

This was so easy and quick! Unfortunately, I couldn't find the lobster where I shopped that day, so I used crab chunks...but still tasted great! Will definately use as a quick side for many meals.

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c130chic

Cooking Level: Intermediate

Home Town: Billings, Montana, USA

Living In: Winchester, Virginia, USA

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Reviewed: Aug. 1, 2006

This tastes like a delicious restaurant dish. I used unsalted butter so it wouldn't be too salty and it was perfect. I baked it in a 13X9 pan because I didn't have individual ramekins.

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Jana

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Reviewed: Jun. 19, 2006

Wonderful! I have made it 3 times in the last 2 weeks. The second & third time I did not put the butter over the lobster. It wasn't so rich, which I prefer. I also tried it with shrimp to save on cost. Will make over & over!!

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RIDGERAT

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Reviewed: Feb. 23, 2006

Quick & easy, we loved it.

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LJEWELL65

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Reviewed: Dec. 31, 2005

Divine! I made this exactly as written, except divided it down to two servings. I would consider cutting the butter at the end down by half, but it was still very good.

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AmyW

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Reviewed: Mar. 13, 2005

Good but we like the "Lobster Casserole" recipe from this site better.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Reviewed: Mar. 12, 2005

this was soooo easy and tastes fantastic! i used imitation crab chunks b/c it was all i had on hand and it was perfect! great for dinner parties!!!!

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PAIGE

Cooking Level: Intermediate

Home Town: Madison, New Jersey, USA

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Reviewed: Dec. 31, 2004

Made this tonight. Went over well with the wife. I cut the butter in half like people suggested but if I make again I would cut by 1/4th rather than 1/2. I will make again for sure.

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DanO

Cooking Level: Expert

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Reviewed: Jul. 30, 2004

restaurant quality recipe!! excellent

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NYPD K9 COP

Cooking Level: Expert

Living In: New York, New York, USA

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Reviewed: Jun. 14, 2004

Came out very dry and too bland for our taste. Won't make again.

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ABROTHERS

Cooking Level: Beginning

Home Town: Wilmington, North Carolina, USA

Living In: Apex, North Carolina, USA

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Reviewed: Mar. 24, 2004

I loved this recipe! I cut the butter in half as suggested and served it with a side of wheat pasta tossed in garlic flavored olive oil, crushed red peppers and ground garlic. The heaviness of the pasta countered the richness of the lobster. Excellent recipe, thanks!

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Kathi Woodley

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Reviewed: Dec. 11, 2003

Gilding the lily, personally. I thought the lobster flavor was smothered by the ingredients. A bit too rich and oily for my taste. But, matter of personal taste, there was nothing objectionable to the mingling of flavors. I would adjust proportions though. Butter amount could probably be reduced significantly without affecting the dish. Maybe it could be spooned onto portobella mushrooms for a fancy appetizer presentation?

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