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Real good! I was just cooking one lobster tail for myself so halved everything and used a small cake tin instead of a baking tray. Went well with a salad of mesclun, cherry tomato, feta, olives and capers. I also served with cooked legs as a bit of a garnish / snack.

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Peter J December 20, 2006

Alan, thanks for this wonderful recipe!! Made this last night for my hubby to celebrate Valentines Day. Made him surf/turf since he really prefers meat to seafood...BUT, he LOVED this recipe and said he enjoyed it more than the filet mignon. I added 4 very large shrimp to the stuffiing. I just sliced them and added them raw to the stuffing. EXCELLENT!! thanks again.. will be the onlyl way I prepare lobster tails!

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PugMomma February 15, 2011

Oh, Alan, thanks so much for this recipe. It made me look so good when I prepared it for DH and my anniversary dinner, he thought I sent out for it! This is seriously delicious -- the delicate bread stuffing perfectly complements the lobster. Mine did take longer than 10 minutes to cook -- more like 18 minutes to achieve the doneness we like. This is dfefinitely to swoon over!!!

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Lorraine of AZ July 11, 2006
Baked Stuffed Lobster Tails