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 melted)
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 with scissors; pull meat out and discard shells. Cut underside of lobster 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 up, and season with salt and pepper.
Cut or tear baguette into 1-inch pieces; place in blender or food processor and pulse to make 2 cups fresh crumbs. Add 2 tablespoons softened 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 lobster 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 plates with a spatula. Serve with lemon wedges and extra melted butter, if desired
No Nutritional Information Available
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