Crab Stuffed Lobster Tails (Dinner for 2)
2 Lobster Tails, Split Along The Center Top
2 Teaspoons Butter, Melted
15 Buttery Round Crackers, Crushed
½ Cup Jumbo Lump Crabmeat
½ Cup Clarified Butter
1 Tablespoon Chopped Fresh Flat Leaf Parsley Leaves
1 Teaspoon Seafood Seasoning
1 Clove Garlic, Minced
1 Teaspoon Lemon Zest
1 Tablespoon Fresh Lemon Juice
½ Teaspoon Kosher Salt, Or To Taste
¼ Teaspoon Freshly Ground Pepper, Or To Taste
Step 1 Preheat oven to 425 degrees F (220 degrees C).
Step 2 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.
Step 3 Brush each portion of tail meat with 1 teaspoon melted butter.
Step 4 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.
Step 5 Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn’t fall off.
Step 6 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).