Lobster Topping Recipe - Allrecipes.com
  • READY IN 5 mins

Lobster Topping

Recipe by  

"This is a "topping" of sorts that I make on lobster. It is equally as good on any seafood. Spread this topping as thickly as you want over raw lobster tail halves. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the lobster is cooked through and the topping is light brown and bubbly."

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Ingredients Edit and Save

Original recipe makes 3 cups topping Change Servings


  1. In a small mixing bowl, combine mayonnaise, butter and cheese; mix until well blended.
Kitchen-Friendly View
  • PREP 5 mins
  • READY IN 5 mins

Reviews More Reviews

Most Helpful Positive Review
Mar 11, 2003

This is even better with garlic powder!

Most Helpful Critical Review
Jan 25, 2004

Very easy, quick and simple. BUT, if the folks you cook for (like my wife)are life long fans of "drawn butter" with Lobster, chances are this will not be requested again. I may try this with other types of seafood in the future.


13 Ratings

Mar 11, 2003

Great, easy and tasty topper for your lobster. I just added a splash of cooking wine and lemon onto the meat before spreading the topping. YUMMY!!

Mar 11, 2003

Delicious!! I look forward to using this topping with other types of fish and shellfish.

Jan 18, 2003

Awesome! My husband was soooooo impressed with the lobster tail. He really love this topping.

Jan 18, 2003

I used this on Salmon and it was great

Mar 05, 2006

Awesome!!! I used this over halibut and it was wonderful. I used 1/2 of the recipe for 4 big fillets and it was perfect. I put under the broiler to finish for about 5 minutes and it made a wonderful crust.

Oct 31, 2004

We used it on mini lobster tails as an appetizer and it was great. Husband loved it too.


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  • Calories
  • 592 kcal
  • 30%
  • Carbohydrates
  • 1.7 g
  • < 1%
  • Cholesterol
  • 107 mg
  • 36%
  • Fat
  • 63.6 g
  • 98%
  • Fiber
  • 0 g
  • 0%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 630 mg
  • 25%

* Percent Daily Values are based on a 2,000 calorie diet.

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