Holidays are about family gatherings, celebrations and making memories but, let’s be honest, It all depends on the food. Just about every special holiday you will find my crabcakes on the menu at our house. This year I’ve stepped up my game and added crab stuffed baked lobster tails.
This dish is so special and delicious yet super easy to put together. Simply cut the top of the lobster tails from body to tail with scizzors or a butcher knife. Be careful to cut only the shell, not split the tail in half. It’s easier than it seems but , simply spread the shell a bit and carefully losen the meat from the sides then pull the meat up out of the shell while leaving it attached at the tail. Lay the lobster tail on top of the shell. You don’t have to do it this way but it makes a nice presentation. Scroll down to see how I have four tails split and three with the meat removed to give you a better idea of what you’ll be doing. You can do this!
Once the meat is exposed you will brush it with lemon butter then bake it for a few minutes then add the crab mixture on top. This will go back into the over for about 12 more minutes. When it comes out add more hot lemon butter and enjoy! This recipe could only be better if you added a tender filet mignon to make it a true surf & turf.
Crab Stuffed Lobster Tails
Ingredients
- 4-6 Lobster Tails, 4 oz. each
- 4 Tablespoons Lemon Butter, melted (combine 4 Tbsp. melted butter with ½ Tsp. lemon zest)
- Salt and Pepper, to taste
- 4 Tablespoons Butter, salted
- 5 Tablespoons Onion, minced
- ½ Teaspoon Garlic, minced
- 1 cup Butter Crackers, crushed
- 1 ½ cups lump Crabmeat, picked over for shells and cartilage
- ¼ Teaspoon Salt Ground Pepper, to taste
- ½ Teaspoon Lemon Zest
- 5 Tablespoons Dry Sherry
- 2 Tablespoons Olive Oil
Method
- Preheat the oven to 425º Fahrenheit.
- Cut the lobster tails; start at the top of the shell & cut down to edge of the fin.
- Remove the tail meat, then place on top of the shells.
- Place lobster on baking sheet. Season with salt and pepper and then brush with melted lemon butter.
- Bake for approximately 5 minutes.
- Melt butter in a small saucepan. Add onion and garlic and cook until onion is translucent (about 2 minutes).
- Gently fold in crushed crackers, salt, pepper, lemon zest, sherry, olive oil & crabmeat.
- After 5 minutes, remove lobster tails from the oven. Brush again with melted lemon butter, pack pre-cooked crab stuffing tightly on top.
- Bake for 12 to 13 minutes, or until lobster meat reaches 145º Fahrenheit.
- Brush again with melted lemon butter, then serve immediately.
About the Author
Photographer Sally Roeckell specializes in contemporary lifestyle portraiture with an emphasis on food photography. Her Blog, Table and Dish is a website devoted to celebrating and curating the many ways that food binds us. Sally hopes that her recipes and images will inspire you to gather your friends and family in the kitchen to make memories, use the time to connect with busy kids, chat over mixing bowls, get messy, laugh, sing, set the table, clear the table, pass the salt, debate the days topics and pray. You can follow her here as a weekly contributor to 365Barrington and Heinen’s as well as via Table and Dish on Instagram and on her website at TableAndDish.com.
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