BAKED STUFFED LOBSTER TAIL ON A CEDAR PLANK RECIPE - (4.2/5)
Provided by jdwooten
Number Of Ingredients 8
Steps:
- Soak 6 Cedar planks in water for 2 hours. Gently toss cracker crumbs, butter, salt & pepper, cilantro, crabmeat and Old Bay Seasoning. Reserve 2 Tablespoons of the butter. Divide Stuffing into 6 mounds on the cedar planks. Top each mound with a Lobster Tail. Brush each tail with some of the melted butter. Bake for 20 minutes at 375 degrees. Serve on a plank. Serve with a side dish of Roasted Corn Salsa.
BAKED STUFFED LOBSTER TAILS
Make and share this Baked Stuffed Lobster Tails recipe from Food.com.
Provided by Alan Leonetti
Categories Lobster
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Thaw lobster 1 to 2 days in refrigerator or place in a clean bowl under cool running water until completely thawed.
- To make stuffing, tear bread into small pieces.
- Chop parsley.
- 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.
- Heat oven to 450°F.
- 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.
- Make a cut down center of meat 1/4 inch deep. Season with salt and pepper.
- 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).
- Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.
- For Clarified Butter:.
- Melt 1/2 cup butter over Medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes.
- 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.
CEDAR PLANK LOBSTER TAILS RECIPE
Provided by Silvermama
Number Of Ingredients 6
Steps:
- Soak 2 cedar planks in water for at least 2 hours or up to overnight. In a bowl, stir together the butter and potlatch seasoning. Set aside. Prepare a medium-hot fire in a grill. Place the cedar planks on the grill, cover the grill and heat for 5 to 8 minutes. Split the lobster tails in half lengthwise and season with salt and pepper. Smear 1 Tbs. of the potlatch butter on each half. Place the lobsters, cut side down, on the planks. Cover the grill and cook until the lobsters are cooked through, 10 to 12 minutes. Serve with lemon wedges and the remaining potlatch butter. Serves 2.
BAKED LOBSTER TAILS
Tender, juicy small lobster tails with lemon and garlic zest. Serve with more melted butter.
Provided by Foodwithzach
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
- Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
- Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
- Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).
Nutrition Facts : Calories 207.1 calories, Carbohydrate 1.5 g, Cholesterol 98.3 mg, Fat 14.2 g, Fiber 0.1 g, Protein 17.9 g, SaturatedFat 8.7 g, Sodium 434.4 mg, Sugar 0.1 g
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
BAKED STUFFED LOBSTER TAIL
Categories Shellfish
Number Of Ingredients 8
Steps:
- Boil salted water in a large kettle or pot. Cook the whole lobsters for 5 minutes. Remove lobsters and place in an ice water tub to cool. Crack and pick the meat from the claws, knuckles and body. Chop lobster meat into bite-sized pieces. Set aside. Split the tails lengthwise down the center with a sharp knife, being sure to keep the shell-side of the lobsters facing up. Make sure to keep the shells intact. Remove the tail meat from the shell and remove the intestinal track from the meat. Then carefully insert the whole tail meat back into the shell. For the stuffing, melt the butter in a skillet over medium heat. Add the chopped onion. Sauté until soft. Stir in the parsley, Old Bay seasoning and lemon juice. Remove the skillet from heat and let cool. Stir in the chopped lobster claw and knuckle meat. Gently add in the cracker crumbs and stir. Using a spoon, add the the stuffing into the lobster tails. Refrigerate the lobster tails until ready to bake. When ready, preheat the oven to 425-degrees . Bake the tails until the stuffing is golden and crisp, about 15 - 20 minutes. Serve immediately with wedges of lemon and let the dinner party begin! * Instead of whole lobster, the dish may also be prepared with frozen Maine lobster tails. Boil water and just blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 16 ounces of raw Maine crab meat or shrimp instead of the lobster knuckle and claw meat. Sauté the crab meat or shrimp with the onion and finish preparing the stuffing and the lobster tails as directed.
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STUFFED LOBSTER TAILS - A DELICIOUS BAKED LOBSTER TAIL RECIPE
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4.4/5 (38)Total Time 25 minsCategory Main Course, Main DishCalories 431 per serving
- In a medium mixing bowl, whisk together mayonnaise through Old Bay seasoning. Gently toss crab into mixture with a fork, making sure that you don't break up the large pieces of crab.
- 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 tops with melted butter. Evenly divide and gently press crab imperial mixture into the tops so it doesn't fall off.
BAKED STUFFED LOBSTER TAILS - RECIPE HIPPIE
From recipehippie.com
Reviews 1Servings 6Cuisine American, Seafood, ShellfishCategory Appetizer, Dinner
- Start by 'butterflying' the lobster tails. With the hard side of the shell on the table, and starting on the wide end of the tail, cut the belly side of the shell, while also cutting half way through the meat, until just before the end of the tail.
- Using your hands, carefully spread the shell open, and gently pull the tail out, making sure to keep the meat attached to the shell towards the end of the tail. Rest the tail meat on top of the belly of the shell, with the end of the meat still attached to the shell. Carefully, using your fingers and a paper towel, remove the dark vein, if there is one. See notes for further explanation.
- Heat 1 tbsp of olive oil in a small skillet over medium heat. Add the minced onion, and cook until transparent. Add the chopped scallops and cook until opaque, about 1 minute. Toss in the minced garlic and cook for another 60 seconds, stirring frequently. Remove from heat.
BAKED STUFFED LOBSTER WITH SHRIMP - THE WOKS OF LIFE
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4.4/5 (5)Total Time 1 hrCategory SeafoodCalories 426 per serving
- Always start with fresh live hard shell lobsters from your local market or fish store. Most of the time, you will find hard shell lobsters at your local store but sometimes lobsters have a softer shell just after molting and their shells are not yet fully hard. Soft shell lobsters contain more water and in my opinion, have a sweeter taste and a more tender texture but they do contain a lot of water and less meat so a good, live hard shell lobster is best for baking.
- Refrigerate your lobsters in the wax bag you get from the market which will keep them alive and fresh until you are ready to process them. The cold temperature will also keep them less active so they are easier to prepare. Putting them into the freezer for a few minutes will also do the trick.
- Put each lobster on its back on a cutting board, and use a sharp chef’s knife to split it in half lengthwise without actually cutting the lobster all the way in half. You can easily do this by holding the lobster down at the claws just above the head. Insert the tip of the knife where the shell is soft between the legs, and carefully cut down lengthwise to the tail of the lobster. Remember to stop cutting when you reach the hard shell so you don’t penetrate it.
- After the lobsters are split, use a pair of kitchen shears to trim off the antennae and the heads. Use both hands to split and flatten the lobsters lengthwise until they lie flat.
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