Crab Piggyback Lobster Tails Recipes

CRAB PIGGYBACK LOBSTER TAILS

Steps:

• 1. Melt 1 tbsp butter in a saucepan. Then add crab meat and gently toss. Remove from heat.
• 2. In a small bowl, whisk together mustard, mayo, cream, lemon juice, and Old Bay seasoning.
• 3. Place cold egg whites in a mixing bowl and whisk on high speed until stiff peaks form.
• 4. Very gently fold the mustard mixture, crab, Panko crumbs and parsley into the egg white peaks.
• 5. Preparing the lobster tails. Using kitchen scissors cut through the shell on the back (the humped part of the shell) down to the tail fin. Do not remove the under shell. I run my finger between the meat and the shell to loosen it from each other.
• 6. Now lift out the uncooked tail through the shell opening and set aside.
• 7. To keep the tails flat while cooking, use bamboo skewers.
• 8. Lobster tail shells do tend to curl up when cooking. To avoid this, place a bamboo skewer through the back of the empty tail shell and out the front portion of the shell.
• 9. Melt the remaining 4 tbsp. of butter in the microwave. Brush inside of the lobster shell with melted butter.
• 10. Divide crab mixture into 4 portions. Gently place crab inside of each lobster shell opening, keep the crab meat loose in form - do not packed tightly in the shell. You should have a space opening (about a 1/2 inch) in the top of the lobster shell, where you can see the crab meat, once stuffed. *Any overage of remaining crab mixture can be placed in a buttered ramekin and bake at 400 degrees.
• 11. Now rest the lobster meat on top of the shell (kind of piggybacking it) over the shell opening where the crab meat is. Make sure the lobster shell is stabilized by spreading out the tail fins.
• 12. Pour wine into glass baking pan. Place crab filled tails {bottom-flat side down into the wine baking pan. Make sure the lobster shell is stabilized by spreading out the tail fins.
• 13. Brush lobster meat with remaining butter.
• 14. Bake for 15 minutes or until internal temp of crab and lobster reaches 130 degrees.
• 15. Remove baking dish. Using tongs remove the lobster meat off the shell and set aside for a moment. Spoon out a few tablespoons of crab mixture from the inside of each shell. Put the lobster tail back on top of each shell again, this time topping the lobster with the spooned out crab meat forming an elongated crab stack.
• 16. Brush crab topping with butter. Place back in the oven for 5 more minutes or until temperature reaches 140 degrees. *Do not overcook.
• 17. Remove each lobster from the baking pan and serve!

CRAB-STUFFED LOBSTER TAIL

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).

CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE

Steps:

• For the lobster: Preheat the oven to 425 degrees F.
• Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
• Combine the butter and lemon zest in a bowl. Set aside.
• Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
• Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
• Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
• Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
• Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
• Serve the béarnaise sauce with the lobster tails.