Crab Stuffed Lobster Tails Recipe
Enjoy this delicious recipe for Crab Stuffed Lobster Tails that’s a guaranteed crowd pleaser.
8 x 4-ounce lobster tails, thawed
8 Tablespoons butter, divided
1 teaspoon lemon zest, divided
salt & pepper, to taste
5 Tablespoons onion, minced
½ teaspoon garlic, minced
1 cup butter crackers, crushed
5 Tablespoons dry sherry
2 Tablespoons olive oil
1½ cups crabmeat, picked over for shells and cartilage
Thaw lobster tails in fridge overnight.
Preheat the oven to 425ºF.
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.
Melt 4 Tablespoons of butter in a small saucepan. Add ½ teaspoon lemon zest.
Place lobster on baking sheet. Season with salt and pepper and then brush with melted lemon butter. Bake for approximately 5 minutes then remove from oven.
Melt remaining 4 Tablespoons of butter in another small saucepan. Add onion and garlic and cook until onion is translucent (about 2 minutes). Gently fold in crushed crackers, salt, pepper, ½ teaspoon lemon zest, sherry, olive oil & crabmeat.
Brush lobster tails again with melted lemon butter, pack crab stuffing tightly on top. Bake for 12 to 13 minutes, or until lobster meat reaches 145ºF. Brush again with melted lemon butter, then serve immediately.