Baked Stuffed Lobster Tails Recipes

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BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning

Steps:

  • Preheat the oven to 450 degrees F.
  • Place a little water in a large pot and bring to a boil.
  • Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
  • Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
  • Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
  • In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
  • Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

BAKED STUFFED LOBSTER TAILS



Baked Stuffed Lobster Tails image

Make and share this Baked Stuffed Lobster Tails recipe from Food.com.

Provided by Alan Leonetti

Categories     Lobster

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 -8 ounce) frozen lobster tails
salt & fresh ground pepper
2/3 cup dry white wine
lemon wedge
2 slices white bread
1 tablespoon Italian parsley (chopped)
2 tablespoons butter
2 garlic cloves (crushed)
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme

Steps:

  • Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
  • To make stuffing, tear bread into small pieces.
  • Chop parsley.
  • Melt butter in a small skillet over Medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, thyme, salt, and pepper. If it is not holding together you can add a tiny bit of milk or water. Mix to blend and set aside.
  • Heat oven to 450°F.
  • Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open. Lift tail meat, leaving it attached at fan end, and lay over top of shell, piggyback style.
  • Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.
  • Pour wine into an 8 x 8-inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake (uncovered) 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white).
  • Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.
  • For Clarified Butter:.
  • Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
  • Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.

BAKED STUFFED LOBSTER TAIL



BAKED STUFFED LOBSTER TAIL image

Categories     Shellfish

Number Of Ingredients 8

(4 servings, cook time 20 minutes, preparation 25 minutes, total meal in 45 minutes)
4 live Maine lobsters, each 1-1/2 pounds *
8 Tablespoons butter
2 Cups finely chopped onions (about 2 medium)
4 Tablespoons fresh parsley finely chopped
2 Teaspoons Old Bay seafood seasoning
4 Tablespoons fresh squeezed lemon juice
4 Cups Ritz crackers crumbled (6 ounces)

Steps:

  • Boil salted water in a large kettle or pot. Cook the whole lobsters for 5 minutes. Remove lobsters and place in an ice water tub to cool. Crack and pick the meat from the claws, knuckles and body. Chop lobster meat into bite-sized pieces. Set aside. Split the tails lengthwise down the center with a sharp knife, being sure to keep the shell-side of the lobsters facing up. Make sure to keep the shells intact. Remove the tail meat from the shell and remove the intestinal track from the meat. Then carefully insert the whole tail meat back into the shell. For the stuffing, melt the butter in a skillet over medium heat. Add the chopped onion. Sauté until soft. Stir in the parsley, Old Bay seasoning and lemon juice. Remove the skillet from heat and let cool. Stir in the chopped lobster claw and knuckle meat. Gently add in the cracker crumbs and stir. Using a spoon, add the the stuffing into the lobster tails. Refrigerate the lobster tails until ready to bake. When ready, preheat the oven to 425-degrees . Bake the tails until the stuffing is golden and crisp, about 15 - 20 minutes. Serve immediately with wedges of lemon and let the dinner party begin! * Instead of whole lobster, the dish may also be prepared with frozen Maine lobster tails. Boil water and just blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 16 ounces of raw Maine crab meat or shrimp instead of the lobster knuckle and claw meat. Sauté the crab meat or shrimp with the onion and finish preparing the stuffing and the lobster tails as directed.

CRAB-STUFFED LOBSTER TAIL



Crab-Stuffed Lobster Tail image

Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.

Provided by Lotus

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 2

Number Of Ingredients 12

2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
½ cup jumbo lump crabmeat
¼ cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • 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.
  • Brush each portion of tail meat with 1 teaspoon melted butter.
  • 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.
  • Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
  • 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).

Nutrition Facts : Calories 596.2 calories, Carbohydrate 19.4 g, Cholesterol 203.3 mg, Fat 41.4 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 22.1 g, Sodium 1483.3 mg, Sugar 1.9 g

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Yield 2 lobsters

Number Of Ingredients 9

8 tablespoons unsalted butter, plus 3 tablespoons, melted, for brushing
1 medium onion (5 to 6 ounces), finely diced
2 sprigs tarragon, leaves picked and coarsely chopped (2 teaspoons)
2 sprigs Italian parsley, leaves picked and coarsely chopped (2 tablespoons)
4 ounces peeled raw Maine shrimp or raw scallops or cooked crabmeat or lobster meat, cut into 1/2-inch dice
Kosher or sea salt
Freshly ground black pepper
2 live 1 1/2 to 2 1/2-pound hard shell select lobsters
3 ounces common crackers, oyster crackers, or dried corn bread, crumble

Steps:

  • Preheat the oven to 425 degrees.
  • Melt 8 tablespoons butter in a 9-inch skillet over medium heat. Add the onion and cook for 5 minutes until soft but not browned. Stir in the tarragon and parsley. If using raw shrimp or scallops, add them with the herbs and cook for 1 minute. Remove from the heat and let cool slightly. If using cooked lobster or crabmeat, remove the pan from the heat as soon as you stir in the herbs, let cool, and then add the lobster or crabmeat. Season with salt and pepper.
  • With a cleaver or chef's knife, split the lobsters in half lengthwise. Remove and discard the head sac and intestine. Remove the tomalley and the roe if present and place in a small bowl. Break into small pieces using a fork. With the back side of a knife, crack the center of each claw on one side only. Season the lobsters lightly with salt and pepper. On a large roasting pan or baking sheet, place the halves together to resemble a butterfly.
  • The tomalley and roe are optional for the stuffing. If you want to include them, mix them into the seafood mixture. Gently fold the crumbled crackers into the mixture. Divide the mixture evenly between 2 lobsters. If you are serving 1 lobster per person, spread the stuffing over the center so that the lobsters look whole again. Do not pack the stuffing tightly, or it will affect the even baking of the lobster. Brush the 3 tablespoons melted butter over the exposed meat tail, stuffing and claws. Bake until the lobster is cooked through and the studding is crisp and golden. Bake 17 minutes for a 1 1/2 pound lobster and 24 minutes for a 2-pound lobster.

BAKED LOBSTER TAILS



Baked Lobster Tails image

Tender, juicy small lobster tails with lemon and garlic zest. Serve with more melted butter.

Provided by Foodwithzach

Time 35m

Yield 8

Number Of Ingredients 6

8 small lobster tails
½ cup salted butter, melted
½ tablespoon garlic powder
1 teaspoon dried parsley
1 pinch seafood seasoning (such as Old Bay®), or to taste
½ lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
  • Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
  • Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
  • Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).

Nutrition Facts : Calories 207.1 calories, Carbohydrate 1.5 g, Cholesterol 98.3 mg, Fat 14.2 g, Fiber 0.1 g, Protein 17.9 g, SaturatedFat 8.7 g, Sodium 434.4 mg, Sugar 0.1 g

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