How I Make Lobster Tails Oreganata

Today we're making Lobster Oreganata. It's quick, easy, sure to impress, and especially great for Christmas Eve. SUPPORT ON PATREON (FULL MEAL VIDEOS!): https://www.patreon.com/sipandfeast FOLLOW US ON INSTAGRAM: https://www.instagram.com/sipandfeast/ PRODUCTS USED (This is an affiliate link) Winco 14” stainless steel fry pan: https://amzn.to/3nqaSto Cuisinart 14” stainless steel fry pan: https://amzn.to/3ERxmtF Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr Sectioned Wood Salt Box: https://amzn.to/46bSWqJ Pyrex Mixing Bowl Set: https://amzn.to/4eOS0eU Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE Mac Chef's Knife: https://amzn.to/48xkbvt Workhorse Cutting Board: https://amzn.to/3kIgyvC MY AMAZON STORE (This is an affiliate link) https://www.amazon.com/shop/sipandfeast ****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS**** https://www.sipandfeast.com/lobster-oreganata/ INGREDIENTS FOR THE BREADCRUMBS 1/2 cup (50g) plain breadcrumbs 1/2 teaspoon dried oregano 3 tablespoons minced flat-leaf Italian parsley 1/2 teaspoon Diamond Crystal Kosher salt 1/4 teaspoon crushed hot red pepper flakes 2 tablespoons (30ml) extra virgin olive oil FOR THE SAUCE AND LOBSTER 6 4-ounce (120g) lobster tails about 1 1/2 pounds worth 1/4 cup (60ml) extra virgin olive oil 10 cloves garlic minced 1/2 cup (120ml) white wine 1 1/4 cup (320ml) low sodium chicken stock 3/4 cup (180ml) passata 6 tablespoons (84g) butter small cubes, divided 2 tablespoons (30ml) lemon juice 3 tablespoons minced flat-leaf Italian parsley 1 large lemon cut into wedges, for serving VIDEO EDITOR: Billy Mark: @bluecrestproductions Disclosure: I am a participant in the Amazon Services LLC Associates Program. As an Amazon Associate, I earn from qualifying purchases.