Crab Stuffed Lobster Rayna Recipe 455

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CRAB-STUFFED LOBSTER TAIL



Crab-Stuffed Lobster Tail image

Lobster tail with a New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.

Provided by Lotus

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Crab

Time 30m

Yield 2

Number Of Ingredients 12

2 lobster tails, split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
½ cup jumbo lump crabmeat
¼ cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bay®)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
¼ teaspoon salt, or to taste
¼ teaspoon freshly ground white pepper, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Pull the edges of the split lobster shells apart and gently lift the tail meat to rest above the shells. Place the prepared lobster tails on a baking sheet.
  • Brush each portion of tail meat with 1 teaspoon melted butter.
  • Lightly mix the crushed crackers, crabmeat, 1/4 cup of clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper in a bowl until thoroughly combined.
  • Spoon half the stuffing onto each lobster tail; press lightly to slightly shape the stuffing so it doesn't fall off.
  • Bake the lobster tails in the preheated oven until the meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).

Nutrition Facts : Calories 596.2 calories, Carbohydrate 19.4 g, Cholesterol 203.3 mg, Fat 41.4 g, Fiber 1.1 g, Protein 35.9 g, SaturatedFat 22.1 g, Sodium 1483.3 mg, Sugar 1.9 g

CRAB STUFFED LOBSTER RAYNA RECIPE - (4.5/5)



Crab Stuffed Lobster Rayna Recipe - (4.5/5) image

Provided by á-175897

Number Of Ingredients 10

4 (6 ounce) shelled raw lobster tails
1 tablespoon butter
1 tablespoon minced celery
1 green onion, minced
1 1/2 teaspoons all-purpose flour
1/8 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1/3 cup cold milk
1 (6 ounce) can crabmeat, drained and flaked
2 tablespoons dry bread crumbs

Steps:

  • Preheat grill for medium heat. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.

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