Easy (Out Of Shell) Stuffed Lobster Tails
4 uncooked lobster tails, 7 ounces each
1/4 to 1/2 fresh baguette loaf (for 2 cups breadcrumbs)
1/2 cup butter, divided (2 tablespoons softened and 6 tablespoons melt
2 cloves garlic, minced
1 tablespoon parsley, minced
1 teaspoon lemon zest
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 lemons, cut into wedges
Preheat oven to 425 degrees.
Remove lobster meat from shells by cutting soft underside of shells wi
th scissors; pull meat out and discard shells. Cut underside of lobste
r meat lengthwise, but not all the way through, then spread tails out
to form a pocket for stuffing. Place in shallow baking pan, cut side u
p, and season with salt and pepper.
Cut or tear baguette into 1-inch pieces; place in blender or food proc
essor and pulse to make 2 cups fresh crumbs. Add 2 tablespoons softene
d butter, minced garlic, and lemon zest; pulse to blend.
Add parsley, lemon juice, salt and pepper; pulse on/off a few times to
mix gently. Do not overmix. Spoon 1/4 stuffing mixture into each lobs
ter tail. Drizzle 6 tablespoons melted butter evenly over tops.
Bake 15 minutes or until lobster meat reaches an internal temperature
of 140 degrees. Carefully lift lobster tails from pan onto serving pla
tes with a spatula. Serve with lemon wedges and extra melted butter, i
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