Baked Stuffed Lobster Tails

A delicious way to do lobster!



Adjust Servings

Recipe CategoriesFish & Seafood


1Cupcrushed round butter crackers, about 15 crackers (recommended: Ritz)
1⁄2PoundBlue crabmeat, picked over for shells and cartilage
1⁄3Cupplus 2 tablespoons clarified butter
1Tablespoonchopped fresh parsley leaves
1Teaspoonchopped fresh tarragon leaves
1eachegg yolk
1⁄2Teaspoonlemon zest
1⁄4Teaspoonfreshly ground white pepper
1DashWorcestershire sauce
2eachlobster tails in shell


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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