How to make a stuffed lobster tail???

Answer 1

Baked Stuffed Lobster Tails


4 1.5 lb Fresh Eddy Lobsters (see order page)
6 tbs Unsalted Butter, softened
1/3 cup Fresh Tarragon Leaves, loosely packed
1 tbs Fresh Lemon Juice
2/3 cup Bread Crumbs
1 large Shallot, minced
3 tbs Pine Nuts, toasted
3 qts Water
3 tbs Salt
1 Onion, cut into eighths
1 Bay Leaf
2 large Potatoes, halved, crosswise
Salt and Pepper to taste

Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobsters and cook for 5 minutes. Remove the tails from the bodies and claws. Pick the meat from the claws and knuckles and reserve for an appetizer dish or maybe lobster sandwiches. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450° for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately.

Answer 2

Here are two recipes I found:

STUFFED LOBSTER TAIL

12 lobster tails, medium sized
1 lb. fresh crabmeat at the fish market (comes in a container)
1/2 c. Italian bread crumbs
1/2 c. olive oil
1/2 tsp. salt and pepper
1/2 tsp. garlic powder
2 tbsp. paprika

Saute crabmeat with olive oil and bread crumbs. Set aside. Broil lobster tails for about 5 minutes. Once warmed, split each tail in half. Place stuffing in the middle of each lobster tail and broil or bake for about 15 minutes. Make sure the tail is cooked and flaky.

BAKED STUFFED LOBSTER TAILS

4 lobster tails (6-8 oz. each), thawed if frozen
4 tbsp. melted unsalted butter
1 c. soft fresh bread crumbs
1 tsp. dried tarragon
1 tsp. salt
1/4 tsp. freshly ground black pepper
Lemon wedges

1. Preheat the oven to 450 degrees. With scissors, remove the thin shell covering the underside of the tail by cutting along each side.
2. In a small bowl, combine 2 tablespoons melted butter, bread crumbs, tarragon, salt and pepper. Spoon the bread crumb mixture over the lobster tails. Drizzle with the remaining butter.

3. Place the lobster tails in a baking pan. Bake for 20 minutes or until the lobster meat is opaque and the crumbs are brown. Serve with lemon wedges. Serves 4.

Answer 3

Herb Stuffed Maine Lobster Tail



Ingredients:
4 each Maine lobster tails, 3 - 4 ounces each
2 tablespoons butter
1 tablespoon parsley, chopped
2 cloves garlic, finely chopped
1 shallot, chopped fine
1 tablespoon fresh basil, chopped
1/2 lemon, peeled, seeded and chopped
1 cup Japanese bread crumbs
1 teaspoon fresh rosemary, finely chopped
2 tablespoons Parmesan cheese, grated

Method:
Cut each lobster tail in half lengthwise and pull the meat from the shell about 2/3 of the way down the tail. Place back in the shell. In a heavy sauté pan over medium-high heat, add 1/2 of the butter and 1/2 of the garlic. Place lobster tails, meat-side down, in the sauté pan and cook for 2 - 3 minutes. Turn and add remaining ingredients except cheese and bread crumbs and cook for 2 more minutes. Remove lobster from sauté pan and set aside.

Add bread crumbs to the sauté pan and stir until hot. Remove from heat and spoon about 1 - 2 tablespoons of the mixture on top of each lobster tail. Place a pinch of Parmesan over the top of each tail and place under the broiler for about 30 to 40 seconds, until golden brown.

Serve with melted butter.

Answer 4

Ingredients
4 medium fresh or frozen rock lobster tails (5 ounces each)
3 tablespoons margarine or butter
3 to 4 green onions, sliced (1/2 cup)
1 clove garlic, minced
1-1/2 cups soft bread crumbs (2 slices)
3/4 cup shredded creamy havarti cheese (3 ounces)
2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed
2 tablespoons margarine or butter, melted



Directions
1. Thaw lobster tails, if frozen.
2. Rinse lobster tails; pat dry with paper towels. To butterfly tails, use kitchen shears or a sharp heavy knife to cut lengthwise through centers of hard top shells and meat. Cut to, but not through, the bottom shells. Using fingers, spread meat apart slightly.
3. For stuffing, in a medium skillet melt the 3 tablespoons margarine or butter. Add green onion and garlic. Cook for 1 minute; remove skillet from heat. Stir in bread crumbs. Stir in cheese and basil; toss to mix. Spoon stuffing into slits in lobster tails.
4. In a grill with a cover arrange medium-hot coals around edges; place a drip pan in center of grill. Test for medium heat over the drip pan. Place lobster tails over drip pan, stuffing side up. Cover and grill for 25 to 30 minutes or until lobster meat is opaque. Drizzle lobster tails with 2 tablespoons melted margarine or butter. Makes 4 servings.
Broiler Method: Prepare lobster and stuffing as directed above, except do not stuff lobster tails. Place unstuffed lobster tails on the unheated rack of a broiler pan. Broil lobster 4 to 6 inches from the heat for 10 to 11 minutes or until meat is opaque. Spoon stuffing into slits in lobster tails. Broil for 1 to 2 minutes more or until stuffing is light brown and heated through. Continue as directed.

Answer 5

The first recipe Todd posted looks good, but I'd use lobster meat instead of crab. You can get the meat from the claws or even the legs. Lay the legs on a cutting board, roll w/ a rollign pin... out comes the meat!

Answer 6

A recipe for stuffed lobster tail is show at this link.

http://www.cooks.com/rec/view/0,1945,150166-253197,00.html