Baked Stuffed Lobster Tails

August 11, 2011 / By Foodland

Baked Stuffed Lobster Tails

A delicious way to do lobster!
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 4 Halves

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

  1. Preheat the oven to 425 degrees F.
  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, crabmeat, 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.
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