Baked Stuffed Lobster Tails
Baked Stuffed Lobster Tails
A delicious way to do lobster!
Ingredients
- 2 lobster tails in shell
- 1 cup crushed round butter crackers, about 15 crackers (recommended: Ritz)
- 0.5 pound Blue crabmeat, picked over for shells and cartilage
- 0.333333 cup plus 2 tablespoons clarified butter
- 1 tablespoon chopped fresh parsley leaves
- 1 teaspoon chopped fresh tarragon leaves
- 2 tablespoons mayonnaise
- 1 egg yolk
- 0.5 teaspoon lemon zest
- 1 dash tabasco
- 1 dash Worcestershire sauce
- 0.25 teaspoon Salt
- 0.25 teaspoon freshly ground white pepper
Instructions
Baked Stuffed Lobster Tails
- Preheat the oven to 425 degrees F.
- Defrost the frozen lobster tails, and with the point of a chef knife, split the tail in two even halves.
- Place the halves on a sheet pan with the flesh side up.
- In a mixing bowl combine the crushed crackers, crabmeat, 1/3 cup of the butter, parsley, tarragon, mayonnaise, egg yolk, lemon zest, Tabasco and worchestershire sauce and toss to combine.
- Adjust seasonings with salt and white pepper.
- Divide the stuffing evenly among the 4 lobster tail halves, covering the tail flesh and building up the meat evenly.
- Drizzle the 4 halves with the remaining butter and bake the lobster tails until the filling is golden brown on top and the lobsters are heated through and thoroughly cooked, about 10-12 minutes.
- The temperature on an instant read thermometer inserted into the lobster meat should register 145°.
- Serve with butter and lemon slices.
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