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Nutrition Facts
Serving Size 316 g
(Approx. 2 Servings)
Amount Per Serving
Calories 430 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 165 mg 55%
Sodium 1050 mg 44%
Total Carbohydrate 29 g 10%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 33 g
Vitamin A 15% Iron 15%
Vitamin C 30% Calcium 25%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Stuffed Lobster Tails

Prep Time
24 h 15 m
Cook Time
10 minutes
Total Time
24 h 25 m
2  People


Recipe makes 2 Servings

2 Lobster Tails (5 Oz tails), frozen
1/4 Tsp H-E-B Iodized Salt
1/4 Tsp H-E-B Pure Ground Black Pepper
2/3 cup(s) lindemans chardonnay
4 lemon, cut into wedges
2 H-E-B Bake Shop 12 Grain Bread Slices, lightly toasted
2 Tbsp Italian parsley, chopped
2 Tbsp unsalted butter
2 H-E-B Peeled Garlic, crushed
1/4 Tsp H-E-B Iodized Salt
1/4 Tsp H-E-B Black Pepper Grinder
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Thaw lobster 1-2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
To make stuffing, toast bread until golden. Tear into small pieces and pulse in blender to make 1/2 cup crumbs. Chop parsley. Melt butter in a small skillet over medium heat and add parsley and crush garlic into skillet; saute 30 seconds.
Remove from heat. Add breadcrumbs, salt and pepper. Stir to blend and set aside.
Heat oven to 450°F.
Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open; lift tail meat, leaving it attached at fan end, and lay over top of shell, "piggy back" style.
Make a cut down center of meat 1/4-inch deep. Season with salt and pepper.
Pour wine into an 8 x 8 inch baking dish. Place lobster tails in dish. Spoon stuffing over top of meat. Bake 8-12 minutes in center of oven until meat turns from translucent to opaque (white).
Remove from oven when 140°F internal temperature. Drizzle pan juices lightly over lobster and add salt and pepper to taste.



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