Lobster Tails Stuffed with Jumbo Lump Crab Cake Topped with a Cajun Crawfish Cream Sauce.ย ๐Ÿ‘จ๐Ÿพโ€๐Ÿณ๐ŸคŒ๐Ÿพ๐Ÿ“ˆ๐Ÿ’จ๐Ÿš€

Ingredients
2 lobster tails , split along the center top
2 teaspoons butter, melted
15 buttery round crackers, crushed
1/2 cup jumbo lump crabmeat
1/4 cup clarified butter
1 tablespoon chopped fresh parsley leaves
1 teaspoon seafood seasoning (such as Old Bayยฎ)
1 clove garlic, minced
1 teaspoon lemon zest
1 tablespoon fresh lemon juice
1/4 teaspoon salt, or to taste
1/4 teaspoon freshly ground white pepper, or to taste

Preparation

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 doesnโ€™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).

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