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Baked Stuffed Lobster Tails

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Elegant and delicious

RECIPE RATING

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Baked Stuffed Lobster Tails

Summary

Yield
4 Servings

Ingredients

2  
lobster tails in shell
1 cup
crushed Ritz crackers, about 15
1⁄2 pound
Blue crabmeat, picked over shells and cartilage
1⁄3 cup
clarified butter
1⁄3 cup
clarified butter
1 tablespoon
fresh parsley leaves, chopped
1 teaspoon
fresh tarragon leaves, chopped
2 tablespoons
mayonnaise
1  
egg yolk
1⁄2 teaspoon
lemon zest
1 dash
tabasco
1 dash
worchestershire sauce
1⁄4 teaspoon
Salt
1⁄4 teaspoon
freshly ground white pepper

Instructions

  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, 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.

RECIPE TAGS

  • Fish & Seafood

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