A classic dish where the entire Maine lobster is partially cooked and the lobster meat is then combined with cracker crumbs and Maine shrimp* (if desired), then stuffed back into the tail and baked.
Yield: 2 servings
Preparation Time: 15 min; Cook Time: 20 min; Total Time: 35 min
Yield: 2 servings
Approximate Nutrient Content per serving:
|Calories From Fat:||324|
Please Note: Nutritional values listed may vary from final results depending on actual measurements, products and brands used to prepare the recipe.
In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them from the pot to a tub of ice water to cool. Clean and pick the meat from the claws, knuckles and body. Chop this lobster meat into bite sized pieces and set aside.
Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.
To prepare the stuffing:
Melt the butter in a skillet over medium heat. Add the onion, and saute until soft.
Stir in the chopped parsley, seafood seasoning and lemon juice. 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 F oven until the stuffing is crisp and golden, about 15 to 20 minutes. Serve with lemon wedges.
* This dish may also be prepared with frozen Maine lobster tails. Blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 8 ounces of raw Maine shrimp for the knuckle and claw meat. Saute the shrimp with the onion and finish preparing the stuffing and the Baked Stuffed Maine Lobster Tails as directed.
Recipe and photo image from Maine Lobster Council
Recipe submitted by Chef Christopher Russell
Please note that some ingredients and brands may not be available in every store.