"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Stuffed Lobster Tails Recipe

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This recipe for Stuffed Lobster Tails, by , is from Grandma Lane's, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
2 lobster tails
4 Tbs. butter
1 can fancy lump crabmeat
1 cup onion, finely chopped (optional)
½ cup celery, finely chopped (optional)
2 Tbs.finely chopped fresh parsley
1 tsp. Old Bay seafood seasoning
2 Tbs. fresh lemon juice
2 cups crumbled Ritz crackers

Directions:
Directions:
Prepare the tails:
Use lobster scissors to cut the white shell from the underside of the tail. Clip close to the edge of the top shell, remove completely to expose the white meat underneath. Use your fingers underneath the meat to separate it from the top shell. Place meat back unto the shell. Rinse briefly to clean off any broken shell or remove any other material on the shell or meat. Place on a foil lined cookie tray after draining excess water.

Prepare the stuffing:
Melt the butter in a skillet over medium heat. Add the onion and celery, sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the crabmeat. Gently stir in the cracker crumbs. Mound the stuffing pnto the lobster tails and refrigerate until ready to bake. When ready to cook, drench stuffing with melted butter. Bake stuffed lobster tails in a preheated 425º oven until the stuffing is crisp and golden, about 15 – 20 minutes. If making a large tray of lobster tails, it will take longer to bake. A meat thermometer inserted to the center of the tail should read 140-145º.

 

 

 

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