Baked Stuffed Lobster Tails

Elegant and delicious



Adjust Servings

Recipe CategoriesFish & Seafood


2eachlobster tails in shell
1⁄2PoundBlue crab meat*, picked over shells and cartilage
1Cupcrushed Ritz crackers, about 15
1⁄3Cupclarified butter
1⁄3Cupclarified butter
1Tablespoonfresh parsley leaves, chopped
1Teaspoonfresh tarragon leaves, chopped
1eachegg yolk
1⁄2Teaspoonlemon zest
1Dashworchestershire sauce
1⁄4Teaspoonfreshly ground white pepper


  1. Preheat the oven to 425°.
  2. Defrost the frozen lobster tails, and with the point of a chef knife, split the tail in two even halves.
  3. Place the halves on a sheet pan with the flesh side up.
  4. In a mixing bowl combine the crushed crackers, crab meat, 1/3 cup of the butter, parsley, tarragon, mayonnaise, egg yolk, lemon zest, Tabasco and worchestershire sauce and toss to combine.
  5. Adjust seasonings with salt and white pepper.
  6. Divide the stuffing evenly among the 4 lobster tail halves, covering the tail flesh and building up the meat evenly.
  7. 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.
  8. The temperature on an instant read thermometer inserted into the lobster meat should register 145°.
  9. Serve with butter and lemon slices.


*Other kinds of crab meat can be used such as King Crab or Dungeness Crab.


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