Stuffed Lobster Tails Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BAKED STUFFED LOBSTER TAILS



Baked Stuffed Lobster Tails image

Make and share this Baked Stuffed Lobster Tails recipe from Food.com.

Provided by Alan Leonetti

Categories     Lobster

Time 25m

Yield 2 serving(s)

Number Of Ingredients 11

2 (6 -8 ounce) frozen lobster tails
salt & fresh ground pepper
2/3 cup dry white wine
lemon wedge
2 slices white bread
1 tablespoon Italian parsley (chopped)
2 tablespoons butter
2 garlic cloves (crushed)
1/8 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon thyme

Steps:

  • Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
  • To make stuffing, tear bread into small pieces.
  • Chop parsley.
  • Melt butter in a small skillet over Medium heat. Add parsley and crushed garlic into skillet. Saute for 30 seconds. Remove from heat. Add bread, thyme, salt, and pepper. If it is not holding together you can add a tiny bit of milk or water. Mix 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, piggyback 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 (uncovered) 10 to 12 minutes in center of oven, until meat turns from translucent to opaque (white).
  • Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.
  • For Clarified Butter:.
  • Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
  • Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.

BAKED STUFFED LOBSTER



Baked Stuffed Lobster image

Provided by Food Network

Categories     main-dish

Time 1h10m

Yield 1 serving

Number Of Ingredients 13

1 (1 to 1 1/4 pound) lobster
Seafood Stuffing, recipe follows
1 ounce fresh crabmeat
1 to 2 tablespoons lemon juice
1 tablespoon butter
3 ounces chopped haddock
2 scallops, quartered
6 to 8 whole Maine shrimp
1 ounce lobster meat
1 cup crackers, crumbled (recommended: Ritz)
Lemon juice, for seasoning
White wine, for seasoning
Salt and freshly ground black pepper, for seasoning

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.

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 TAILS WITH BLENDER BEARNAISE SAUCE



Crab-Stuffed Lobster Tails with Blender Bearnaise Sauce image

Nothing makes me feel more fancy than lobster, and these lobster tails-stuffed with a crab cake mix-are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right-I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 6 servings; 1 cup sauce

Number Of Ingredients 18

Six 6-ounce lobster tails
4 tablespoons salted butter, melted
1 teaspoon lemon zest
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dry sherry, optional
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning
1 large egg
15 round buttery crackers, crushed
8 ounces lump crabmeat
1/4 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon minced shallot
2 tablespoons chopped fresh tarragon
4 large pasteurized egg yolks
1 stick (8 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • For the lobster: Preheat the oven to 425 degrees F.
  • Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
  • Combine the butter and lemon zest in a bowl. Set aside.
  • Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
  • Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
  • Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
  • Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
  • Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
  • Serve the béarnaise sauce with the lobster tails.

More about "stuffed lobster tails recipes"

STUFFED LOBSTER TAILS - A DELICIOUS BAKED LOBSTER TAIL RECIPE
stuffed-lobster-tails-a-delicious-baked-lobster-tail image
2017-01-22 Place the prepared lobster tails on a baking sheet. Brush tops with melted butter. Evenly divide and gently press crab imperial mixture into the …
From savoryexperiments.com
4.3/5 (31)
Total Time 25 mins
Category Main Course, Main Dish
Calories 431 per serving
  • In a medium mixing bowl, whisk together mayonnaise through Old Bay seasoning. Gently toss crab into mixture with a fork, making sure that you don't break up the large pieces of crab.
  • 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 tops with melted butter. Evenly divide and gently press crab imperial mixture into the tops so it doesn't fall off.


STUFFED LOBSTER TAILS - RECIPE
stuffed-lobster-tails image
Heat a large skillet over medium heat. Add oil and 1 tablespoon butter; swirl until butter melts. Add 1/2 cup shallots and celery; cook 6 minutes or until tender. Stir in thyme leaves, sage, and breadcrumbs. Cook 5 minutes or until lightly …
From lobsterfrommaine.com


EASY STUFFFED LOBSTER TAILS | A FARMGIRLS KITCHEN
easy-stufffed-lobster-tails-a-farmgirls-kitchen image
2018-12-27 Step 1: Bring a large pot of salted water to a boil. Cook the live lobsters for 5 minutes. Then, remove from the hot water and plunge into ice water to stop the cooking process. Step 2: Clean and pick the meat from the claws, …
From afarmgirlskitchen.com


STUFFED LOBSTER TAIL | TRAEGER GRILLS
stuffed-lobster-tail-traeger-grills image
Drain the lobster tails thoroughly, then cut out the soft "belly shell" with kitchen shears or a clean pair of tin snips. Remove the tail meat from the shells and set the shells aside. Remove the intestinal tract from the top of each piece of tail …
From traeger.com


STUFFED LOBSTER TAILS RECIPE - CUISINE AT HOME
stuffed-lobster-tails-recipe-cuisine-at-home image
For the lobster, prepare tails by cutting down both sides of the belly (not through the meat) to the fan. Remove meat, devein, and cut into 1-inch chunks; reserve the shells. Preheat oven to 400°. Place a rack on a foil-lined baking sheet. …
From cuisineathome.com


BAKED STUFFED MAINE LOBSTER TAILS - MAINE LOBSTER RECIPE
baked-stuffed-maine-lobster-tails-maine-lobster image
Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake. Bake stuffed lobster tails in a preheated 425-degree …
From lobsterfrommaine.com


STUFFED LOBSTER TAILS RECIPES - BCJRR.EB-SGH.DE
Preheat the oven to 425°. Defrost the frozen lobster tails, and with the point of a chef knife, split the tail in two even halves. Place the halves on a sheet pan with the flesh side up. In a mixing …
From bcjrr.eb-sgh.de


BROILED, STUFFED LOBSTER TAILS WITH SCALLOP STUFFING RECIPE
Directions. Fully thaw lobster tails under refrigeration before use. Using sharp kitchen scissors or a chef's knife, vertically cut through the center of the tail shell. Be sure just to cut through the …
From lukeslobster.com


SEAFOOD STUFFED LOBSTER TAIL RECIPE - YOUTUBE
Best Seafood-Stuffed Lobster Tail Recipe Ever!!Subscribe to my channel and press the bell button to get notifications every time I post new recipesSocial Med...
From youtube.com


STUFFED LOBSTER TAILS| RECIPE - YOUTUBE
4 lobster tails 1/2 lb shrimp16 oz crab meat butter marinade 5 tbsp butter2 tbsp lemon juice 1/2 tbsp Cajun seasoning 1/2 tsp old bay seasoning 1/2 tsp garli...
From youtube.com


STUFFED LOBSTER TAILS RECIPE - LAURA IN THE KITCHEN
Preparation. 1) Preheat your oven to 400 degrees. 2) In a small skillet, saute the shallots and garlic in the olive oil until soft and translucent, add a small pinch of salt, stir in the chopped …
From laurainthekitchen.com


SPICY STUFFED LOBSTER TAILS RECIPE - THEFOODXP
Pre-bake the lobster tails in the preheated oven (425 F) for about 4 minutes. 3. Make The Lobster Tails Stuffing. To a large bowl, add mayonnaise and egg. Mix them well to combine. …
From thefoodxp.com


BAKED STUFFED LOBSTER TAILS - RECIPE HIPPIE
2020-12-28 Instructions. Pre-heat the oven to 425 degrees F. Start by 'butterflying' the lobster tails. With the hard side of the shell on the table, and starting on the wide end of the tail, cut …
From recipehippie.com


STUFFED LOBSTER TAILS | TASTE OF NOVA SCOTIA
2021-07-28 Add mozzarella and garlic butter. Mix until ingredients began to form a ball. Slice down the tail of the lobster, and open the shell, peeling back the lobster meat. Form the …
From tasteofnovascotia.com


CRAB-STUFFED LOBSTER TAIL RECIPE | ALLRECIPES
Lobster tails topped with crab dressing make an exquisite but surprisingly simple meal for two. Serve with fresh lemon wedges.
From test.element.allrecipes.com


STUFFED LOBSTER TAILS SUPREME RECIPE | SEPTEMBER 14, 2022
2021-09-15 How to Cook Stuffed Lobster Tails. Step 1: Cook lobster tails in boiling salted water. When it becomes pink and tender, take the tails out of the water. Step 2: Now drain the …
From recipeself.com


STUFFED LOBSTER TAILS RECIPE | EATINGWELL
Step 1. Preheat oven to 400°F. Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; …
From eatingwell.com


Related Search