Chef Keoni Chang shares this delicious way to prepare lobster!
|Recipe Categories||Fish & Seafood|
|1||Cup||crushed round butter crackers, about 15 crackers (recommended: Ritz)|
|1⁄2||Pound||Blue crabmeat, picked over for shells and cartilage|
|1⁄3||Cup||plus 2 tablespoons clarified butter|
|1||Tablespoon||chopped fresh parsley leaves|
|1||Teaspoon||chopped fresh tarragon leaves|
|1⁄4||Teaspoon||freshly ground white pepper|
|2||each||lobster tails in shell|
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