Baked Stuffed Lobster Tail

 


2 8-10 oz. lobster tails

1  4.25 oz. can of lump crab meat, drained

¼ cup mayonnaise

½ tsp old bay seasoning

1 tsp fresh parsley, finely chopped

1 tbsp roasted red bell peppers, finely chopped

1 egg, beaten

½ cup panko bread crumbs

¼ tsp each salt and pepper

4 oz of melted butter

Lemon wedges for garnish


Preheat oven to 400 F.


Mix together mayonnaise, old bay seasoning, parsley, roasted red bell pepper, egg and panko bread crumbs.


Gently stir in lump crab meat. Refrigerate for 20 minutes or up to an hour.


Split lobster tail down the middle with scissors or a knife being careful not to completely split the lobster. Leave the meat closest to the tail intact.


Flip the tail over and crack the center of the tail upwards.  Turm tail back over to the top where you cut with the scissors or knife.


Pull the tail meat out of the shell and place it on top  of the shell.  Leave meat at the end flat intact.


Using a spoon or baking brush, baste the top of each tail with melted butter. Season with salt and pepper.  Place tails on a baking sheet and bake for 5 minutes.


Remove lobster tails from the oven and divide crab stuffing into 2 portions.  Mound the top of the lobster tail meat with the crab stuffing,  Return the tails to the oven and cook for another 15-20 minutes. Cook until the crab stuffing is browned.

Remove the tails from the oven.  Serve immediately with the remaining melted butter and lemon wedges.



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