4 lobster tails, prepared as shown below (4-5 oz. each)
3 oz. shrimp , peeled, deveined, cut into chunks
Juice of 1/2 a lemon
2 T. chopped fresh chives
1 T. lemon zest, minced Pinch of cayenne
1 can lump crab meat, drained (6 1/2 oz.)
1 3/4 cups butter cracker crumbs (such as Ritz), divided
1/2 stick unsalted butter melted
Instructions
Preheat oven to 400 degress plack a rack on a foil lined baking sheet
Melt 1/2 stick butter in a large saute pan over a medium heat, Stir in lobster, shrimp, and lemon juice; cook just until seafood starts to turn pink. Add chives, zest and cayenne.
Off heat, stir in crab and 1 cup crackers crumbs just until combined. Divide stuffing among the 4 reserved lobster shell ( Stuffed tails may be covered and chilled for up to 2 day)
Combine remaining crumbs with melted butter and parsley, then sprinkle generously over each prepared tail. Roast until topping is crisp and stuffign is hot about 15 min
Serving
Suggestions
with sauce and potatoes
Originally Submitted
5/7/2008
0 Out of 5 from
0 reviews
You can add this Stuffed Lobster Tails recipe to your own private DesktopCookbook.
