CRAB-STUFFED LOBSTER TAIL
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
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 RAYNA RECIPE - (4.5/5)
Provided by á-175897
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.
CRAB STUFFED LOBSTER RAYNA
To die for! I serve these to company on special occasions with warm garlic and lemon butter. My guests are still talking about the first time I whipped these up over five years ago!
Provided by Rayna Jordan
Categories Crab Appetizers
Time 47m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat.
- Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
- In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
- Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 6.1 g, Cholesterol 148.1 mg, Fat 8.1 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4.4 g, Sodium 717.6 mg, Sugar 1.3 g
CRAB STUFFED LOBSTER RAYNA
To die for! I serve these to company on special occasions with warm garlic and lemon butter. My guests are still talking about the first time I whipped these up over five years ago!
Provided by Rayna Jordan
Categories Crab Appetizers
Time 47m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat.
- Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
- In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
- Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 6.1 g, Cholesterol 148.1 mg, Fat 8.1 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4.4 g, Sodium 717.6 mg, Sugar 1.3 g
CRAB STUFFED LOBSTER RAYNA
To die for! I serve these to company on special occasions with warm garlic and lemon butter. My guests are still talking about the first time I whipped these up over five years ago!
Provided by Allrecipes
Categories Crab Appetizers
Time 47m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat.
- Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
- In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
- Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 6.1 g, Cholesterol 148.1 mg, Fat 8.1 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4.4 g, Sodium 717.6 mg, Sugar 1.3 g
CRAB STUFFED LOBSTER RAYNA
To die for! I serve these to company on special occasions with warm garlic and lemon butter. My guests are still talking about the first time I whipped these up over five years ago!
Provided by Rayna Jordan
Categories Crab Appetizers
Time 47m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat.
- Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside.
- In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails.
- Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 6.1 g, Cholesterol 148.1 mg, Fat 8.1 g, Fiber 0.3 g, Protein 36.4 g, SaturatedFat 4.4 g, Sodium 717.6 mg, Sugar 1.3 g
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