Yield: 4
Ingredients: Lobster:; 4 lobster tails, 8 ounces each; 4 tablespoons lemon butter, melted (mix together 4 Tablespoons butter, melted, with 1/2 teaspoon lemon zest; salt and white pepper, to taste; Buttery Crabmeat Stuffing:; 4 tablespoons butter, salted; 5 tablespoons minced onion; 1/2 teaspoon minced garlic; 1 cup crushed round butter crackers; 1 1/2 cups jumbo lump crabmeat, picked over for shells and cartilage; 1/4 teaspoon salt; freshly ground white pepper, to taste; 1/2 teaspoon lemon zest; 5 tablespoons dry sherry; 2 teaspoons olive oil

Recipe information

Yield
4

Ingredients

Lobster:

4 lobster tails, 8 ounces each

4 tablespoons lemon butter, melted (mix together 4 Tablespoons butter, melted, with 1/2 teaspoon lemon zest

salt and white pepper, to taste

Buttery Crabmeat Stuffing:

4 tablespoons butter, salted

5 tablespoons minced onion

1/2 teaspoon minced garlic

1 cup crushed round butter crackers

1 1/2 cups jumbo lump crabmeat, picked over for shells and cartilage

1/4 teaspoon salt

freshly ground white pepper, to taste

1/2 teaspoon lemon zest

5 tablespoons dry sherry

2 teaspoons olive oil

Preparation

1. Preheat the oven to 425 degrees F. Split lobster tails in half. Remove tail meat, then replace in shells. Place lobster on baking sheet. Season with salt and pepper to taste, then brush with melted lemon butter. Bake for 5-6 minutes.
2. Melt butter in a small saucepan or saute pan. Add onion and garlic and cook until onion is translucent. Do not brown. Fold in crushed crackers, crabmeat, salt, white pepper, lemon zest, sherry, and olive oil.
3. Remove lobster tails from the oven after 5-6 minutes. Brush again with melted lemon butter, then pack stuffing tightly on top. Bake for 12 1/2 to 13 minutes, until lobster meat reaches 145 degrees F on an instant read thermometer. Brush one final time with melted lemon butter, then serve.

TagsAmerican Shellfish Seafood Baking

CRABMEAT STUFFED LOBSTER TAILS

Recipe information

Ingredients

Preparation

Recipe notes