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Easy (Out Of Shell) Stuffed Lobster Tails


Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

15 minutes


4 servings


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
Nutritional Information
No Nutritional Information Available

Created 07/31/2009
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