Baked Stuffed Lobster Tails

Submitted by Alan Leonetti

"This recipe can be made in 30 minutes or less, and it is not one of Rachael Ray's recipes."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 2

ingredients

• Lobster Tails

• 2 (6 -8 ounce) frozen lobster tails
• salt & fresh ground pepper
• 2⁄3 cup dry white wine
• lemon wedge

• Stuffing

• 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

directions

1. Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
2. To make stuffing, tear bread into small pieces.
3. Chop parsley.
4. 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.
5. Heat oven to 450°F.
6. 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.
7. Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.
8. 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).
9. Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.

10. For Clarified Butter:

11. Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
12. 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.

Reviews

[Peter J]

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.

 

[Bill C]

I love bread stuffing but I guess maybe I didn't follow directions well enough. It was tasty, but the stuffing could have held together better. The lobster was very good! I added some very small diced onion to the butter and garlic mix. I will definitely try this one again. Thank you for sharing this recipe! Oh, one more item to mention, I saw another recipe that had you cut the lobster meat out from the bottom of the shell and completely remove it and place it on top of the shell to bake. I thought the presentation looked better and the meat could easily be set aside the shell when eating.

 

[PugMomma]

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!

 

[Lorraine of AZ]

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!!!