Baked Stuffed Lobster Tails
Summary
| Yield |
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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 pepperInstructions
- Preheat the oven to 425°.
- Defrost the frozen lobster tails, and with the point of a chef knife, split the tail in two even halves.
- Place the halves on a sheet pan with the flesh side up.
- 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.
- Adjust seasonings with salt and white pepper.
- Divide the stuffing evenly among the 4 lobster tail halves, covering the tail flesh and building up the meat evenly.
- 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.
- The temperature on an instant read thermometer inserted into the lobster meat should register 145°.
- Serve with butter and lemon slices.
