How to Cook Stuffed Lobster Tails for a Delicious Meal

The recipe and pictures in this post came from Sally Roeckell of Table and Dish. They were first published at 365Barrington. com.

It’s the holidays, which means getting together with family, having fun, and making memories. But let’s be honest: it’s all about the food. On just about every special holiday you will find my crab cakes on the menu. This year, I’ve stepped up my game and added crab-stuffed and baked lobster tails to the mix.

This dish is so special and delicious, yet super easy to put together. It’s easy to cook lobster tails. Just use scissors or a butcher knife to cut the top off from the body to the tail. Be careful to cut only the shell, not split the tail in half. It’s easier than it looks. Just open up the shell a bit and carefully pull the meat away from the sides. Then, pull the meat up out of the shell while leaving the tail attached. Lay the lobster tail on top of the shell. You don’t have to do it this way, but it makes a nice presentation. Before you decide what to do, scroll down to see how I have split four tails and taken the meat out of three. You can do this!.

Once the meat is out in the open, brush it with lemon butter and bake for a few minutes. Then, put the crab mixture on top. This will go back into the over for about 12 more minutes. When it comes out, add more hot lemon butter and enjoy!.

To make this a real surf, you should add a tender filet mignon to the recipe.

Stuffed lobster tails make for an elegant, delicious meal that is perfect for special occasions like anniversary dinners, Valentine’s Day, or hosting festive dinner parties Learning how to cook stuffed lobster tails at home may seem intimidating, but it’s actually quite easy with a few simple tips In this article, I’ll walk you through everything you need to know to make restaurant-quality stuffed lobster tails in your own kitchen.

Getting the Right Ingredients

The key to amazing stuffed lobster tails begins with high-quality ingredients. When selecting lobster tails, look for tails that are 6-8 ounces in size. Larger lobster tails can be tricky to stuff evenly. For the stuffing, lump crab meat or shrimp make classic fillings. I prefer blue crab lump meat for the sweetest flavor and delicate texture. Of course, you can get creative and use lobster meat, scallops, or other seafood too.

For seasoning, lemon, garlic, parsley, salt, and pepper complement lobster beautifully I also like to add a touch of cayenne pepper for a hint of heat Melted butter is essential for basting the lobster while it bakes. Clarified butter works best since the milk solids have been removed. Lastly, don’t forget lemon wedges for serving to brighten the rich, succulent seafood.

Preparing the Lobster Tails

Before you can stuff the lobster tails, you need to prep them. Using kitchen shears or sharp scissors, cut lengthwise through the top shell of each tail. Cut from the widest end down towards the flipper end. Take care not to cut all the way through the meat.

Next, loosen the meat from the sides of the shell. Pull the meat up so it’s exposed while leaving it attached at the base near the flippers. This helps the shell hold its shape while allowing room to add the stuffing.

Brush the exposed lobster meat lightly with melted butter and season with salt and pepper. This adds flavor and prevents the delicate meat from drying out while it bakes.

Making the Stuffing

In a mixing bowl, combine the stuffing ingredients. For a crab stuffing, I suggest mixing 8 ounces of lump crab meat, 1/4 cup mayonnaise, 1 tablespoon bread crumbs, 1 egg white, lemon juice, Worcestershire sauce, parsley, garlic powder, salt, pepper, and Old Bay seasoning.

Gently fold the ingredients together being careful not to break up the crab too much. You want nice big chunks in each bite. Taste the stuffing and adjust the seasoning if needed. It should taste rich, lush, and fully seasoned.

Filling the Lobster Tails

Spoon or pipe the stuffing mixture into the prepared lobster tails, mounding it on top of the meat. Pack it in generously while being careful not to overflow the sides. Brush the stuffing with a little melted butter too.

Place the filled lobster tails on a rimmed baking sheet. Bake in a preheated 425 degree oven for 10-15 minutes until hot and bubbling. The stuffing should be lightly browned and the lobster meat opaque. Remove from the oven and brush again with melted butter.

Serving Your Stuffed Lobster Tails

Allow the stuffed lobster tails to rest for 2-3 minutes before serving. Serve them whole in the shell for the most dramatic presentation. Provide small lobster crackers and picks so guests can easily extract the tender meat and stuffing from the shells.

Lemon wedges, clarified butter for dipping, asparagus, roasted potatoes, or creamy risotto make delicious accompaniments. A crisp white wine or champagne are perfect pairings to this luxurious seafood dish.

Cooking Tips for Perfect Stuffed Lobster Tails

Here are some additional tips to ensure your stuffed lobster tails turn out beautifully:

Cut the shells carefully to avoid cutting through the lobster meat completely. You want the meat attached at the base.
Resist overstuffing the lobster tails. Too much stuffing will overwhelm the delicate lobster flavor.
Bake at a high temperature (425°F) for a short time to keep the lobster tender and juicy.
Check for doneness after 10 minutes. Look for the lobster meat to become opaque and the stuffing to brown slightly.
Brush with butter before and after baking to protect the lobster meat and enhance flavor.
Allow to rest for a few minutes before serving so the juices redistribute through the lobster.
Serve immediately while hot. Stuffed lobster tails don’t hold well so they are best enjoyed straight from the oven.
Provide picks and crackers to help guests easily access all the delicious meat and stuffing in the shell.
Pair with lemon, drawn butter, white wine or champagne for complementary flavors.

how do you cook stuffed lobster tails

Crab Stuffed and Baked Lobster Tails

4-6 lobster tails, 4 oz. each
4 Tbsp. lemon butter, melted (combine 4 Tbsp. melted butter with ½ tsp. lemon zest).
Salt and pepper, to taste
4 Tbsp. Heinens butter, salted
5 Tbsp. onion, minced
½ tsp. garlic, minced
1 cup butter crackers, crushed
1 ½ cups Boss Claw lump crab meat
¼ tsp. salt and ground pepper, to taste
½ tsp. lemon zest
5Tbsp. dry sherry
2 Tbsp. Heinens olive oil

Preheat the oven to 425ºF.
Cut the lobster tails. Cut all the way down to the edge of the fin, starting at the top of the shell.
Take the meat out of the tail and put it on top of the shells.
Place the lobster on a baking sheet. Add salt and pepper, and then use the melted lemon butter to coat the meat.
Bake for approximately 5 minutes.
Melt the butter in a small saucepan. Put in the onion and garlic. Cook for about two minutes, until the onion is clear.
Crush the crackers and mix them in slowly with the crab meat, salt, pepper, lemon zest, sherry, and olive oil.
After 5 minutes, remove lobster tails from the oven. Brush the outside again with melted lemon butter, and then pile the cooked crab stuffing on top.
Bake the lobster meat for 12 to 13 minutes, or until it reaches 145oF inside.
Brush again with melted lemon butter, then serve immediately.

how do you cook stuffed lobster tails

How To Make Crab Stuffed Lobster Tails

How do you cook stuffed lobster tails?

Preheat your oven to 400°F (200°C) and place the stuffed lobster tails on a baking sheet or in a baking dish. Brush them with melted butter or olive oil to keep the meat moist during cooking. Bake for 15-20 minutes or until the lobster meat is opaque and the stuffing is golden brown. Can I grill stuffed lobster tails? Absolutely!

How do you cook lobster tails in the oven?

Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C). Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter.

How do you cook a split lobster tail?

Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter. Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined.

How do you cook butterflied lobster tails?

Place the butterflied lobster tails on a baking sheet or baking dish. Scoop an equil amount of stuffing onto the meat of each tail, and pat it down so it is less likely to crumble. Place the sheet or dish in the pre-heated oven, and cook until the internal temperature of the thickest part of the lobster is 145 degrees F.