Diva Tasting: Crab Stuffed Lobster Tails (Dinner for 2)…

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).

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