Baked Stuffed Lobster Tail On A Cedar Plank Recipe 425

BAKED STUFFED LOBSTER

Steps:

• Preheat the oven to 450 degrees F.
• Place a little water in a large pot and bring to a boil.
• Cut open the lobster by inserting your knife just underneath the head and the cutting down, splitting the belly (body and tail). Remove the "inners" (heart, guts, etc., but not meat). Steam the lobster for 7 to 10 minutes and then remove from the pot.
• Stuff the Seafood Stuffing in the lobster's opening and top with the crabmeat.
• Place the stuffed lobster, belly-side-up in a roasting pan. Add the lemon juice and a little water to the bottom of the pan to keep the lobster moist while cooking. Bake for 7 to 10 minutes, or just until the claws begin to split. Do not allow the lobster to dry out.
• In a medium saucepan over medium heat, melt butter and then add all the seafood and saute until tender, about 3 to 5 minutes. Remove from heat and allow to cool.
• Mix in the crackers, and add lemon juice, wine, and salt and pepper, to taste.

BAKED STUFFED LOBSTER TAIL ON A CEDAR PLANK RECIPE - (4.2/5)

Steps:

• Soak 6 Cedar planks in water for 2 hours. Gently toss cracker crumbs, butter, salt & pepper, cilantro, crabmeat and Old Bay Seasoning. Reserve 2 Tablespoons of the butter. Divide Stuffing into 6 mounds on the cedar planks. Top each mound with a Lobster Tail. Brush each tail with some of the melted butter. Bake for 20 minutes at 375 degrees. Serve on a plank. Serve with a side dish of Roasted Corn Salsa.

CEDAR PLANK LOBSTER TAILS RECIPE

Steps:

• Soak 2 cedar planks in water for at least 2 hours or up to overnight. In a bowl, stir together the butter and potlatch seasoning. Set aside. Prepare a medium-hot fire in a grill. Place the cedar planks on the grill, cover the grill and heat for 5 to 8 minutes. Split the lobster tails in half lengthwise and season with salt and pepper. Smear 1 Tbs. of the potlatch butter on each half. Place the lobsters, cut side down, on the planks. Cover the grill and cook until the lobsters are cooked through, 10 to 12 minutes. Serve with lemon wedges and the remaining potlatch butter. Serves 2.