These stuffed lobster tails are filled with a rich combination of lobster and crab.
The addition of panko on top adds a nice crunch.
This easy lobster tail recipe is perfect for a special anniversary or celebration.
Photography / Caitlin Bensel, Styling / Ruth Blackburn / Christine Keely
So why not include this dish at your Thanksgiving celebrationor any time of year you want a special dish?
The stuffing gains a crisp exterior under the broiler while maintaining its moist interior.
Keep reading for our expert tips, including how not to store the lobster.
Fold in 5 ounces of crabmeat; refrigerate until ready to use.
Using kitchen shears, cut straight down top center of each of the 4 lobster tail shells.
Use a spoon to release the meat from each side of the shell.
Gently pull the meat out and place on top of the shells.
Arrange the lobster tails in a 9-inch-square glass baking dish.
Brush with 1 tablespoon melted butter.
Bake until starting to turn opaque, but not cooked through, about 5 minutes.
Sprinkle each with about 4 teaspoons of the panko mixture.
Bake until the lobster is almost cooked through and an instant-read thermometer registers 130F, about 8 minutes.
Serve immediately with lemon wedges, if desired.
Let it come to room temperature before proceeding with the recipe.
Frequently Asked Questions
Absolutely!
Typically, one tail is sufficient, although some guests might want a second.
Cooked stuffed lobster tails can be refrigerated in an airtight container for about 3 days.
However, the sooner you eat them, the fresher they will taste.
Preheat your oven to 350F.
They should be warmed and ready in about 10 minutes.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
