Baked Stuffed Lobster Tails Recipe

Ingredients for Baked Stuffed Lobster Tails

• Frozen Lobster Tails
• Salt & Fresh Ground Pepper
• Dry White Wine
• Lemon Wedge
• White Bread
• Italian Parsley
• 1/2 cup butter, for clarified butter
• Garlic Cloves
• Salt and pepper to taste
• Pepper
• 1 teaspoon dried thyme

How to Make Baked Stuffed Lobster Tails

1. Thaw lobster tails completely. (Refrigerator thawing for 1-2 days is ideal, or use cool running water).
2. Preheat oven to 450°F (232°C).
3. Prepare stuffing: In a small bowl, combine breadcrumbs, parsley, minced garlic, thyme, salt, and pepper.
4. Melt 2 tablespoons of butter in a small skillet over medium heat. Add the parsley and garlic and sauté for 30 seconds.
5. Remove from heat and stir the butter mixture into the breadcrumb mixture. Add milk or water if needed to bind.
6. Using kitchen shears, split the top of each lobster tail lengthwise, stopping just before the tail fan.
7. Gently open the shell and lift the lobster meat, leaving it attached at the fan end. Lay the meat over the top of the shell.
8. Make a shallow (1/4 inch) cut down the center of the lobster meat.
9. Season the lobster meat with salt and pepper.
10. Pour white wine into an 8x8 inch baking dish.
11. Place the stuffed lobster tails in the baking dish.
12. Spoon the stuffing evenly over the lobster meat.
13. Bake for 10-12 minutes, or until the lobster meat is opaque and reaches an internal temperature of 140°F (60°C).
14. While the lobster bakes, make clarified butter: Melt 1/2 cup of butter over medium heat until frothy. Pour into a small glass measuring cup, let stand 5 minutes, skim off foam, and discard solids.
15. Remove lobster from oven, drizzle with pan juices, and serve immediately with clarified butter and lemon wedges.