Crab-Stuffed Lobster Tail Recipe
Ingredients
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2 lobster tails, split along the center top
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2 teaspoons butter, melted
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15 buttery round crackers, crushed
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1/2 cup jumbo lump crabmeat
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1/4 cup clarified butter
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1 tablespoon chopped fresh parsley leaves
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1 teaspoon seafood seasoning (such as Old Bay®)
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1 clove garlic, minced
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1 teaspoon lemon zest
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1 tablespoon fresh lemon juice
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1/4 teaspoon salt, or to taste
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1/4 teaspoon freshly ground white pepper, or to taste
Directions
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Preheat oven to 425 degrees F (220 degrees C).
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Pull the edges of the split lobster shells apart and
gently lift the tail meat to rest above the shells. Place the prepared
lobster tails on a baking sheet.
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Brush each portion of tail meat with 1 teaspoon melted butter.
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Lightly mix the crushed crackers, crabmeat, 1/4 cup
of clarified butter, parsley, seafood seasoning, garlic, lemon zest,
lemon juice, salt, and white pepper in a bowl until thoroughly combined.
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Spoon half the stuffing onto each lobster tail;
press lightly to slightly shape the stuffing so it doesn't fall off.
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Bake the lobster tails in the preheated oven until
the meat is opaque and the stuffing is golden brown on top, 10 to 12
minutes. An instant-read thermometer inserted into the thickest part of
the lobster tail should read 145 degrees F (65 degrees C).
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