Crab-Stuffed Lobster Tail

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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 Bay®)
• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (204°C). Gently warm the clarified butter in a small pan over low heat until liquid.

2. Place each lobster tail split side up on a baking sheet. Gently open the shell and pull the meat up slightly over the top, leaving the shell base in place.

3. In a bowl, combine the crushed crackers, melted butter, chopped parsley, seafood seasoning, minced garlic, lemon zest, salt and white pepper. Stir in 1 tablespoon of the warm clarified butter.

4. Gently fold the crabmeat into the cracker mixture, taking care not to break up the lumps. Spoon the stuffing over and around the lobster meat.

5. Brush the lobster meat with the remaining warm clarified butter, then stir the lemon juice into any leftover butter and drizzle it over the tails.

6. Bake for 10 to 12 minutes, until the lobster meat is opaque and the internal temperature reaches 145°F (63°C) and the topping is golden.

7. Let the tails rest for 2 minutes before serving with the pan juices spooned over the top.