Baked Stuffed Lobster Tails
Buttery ritz crackers are tossed with scallops and stuffed into the lobster tails for a moist and decadent lobster dinner!
Ingredients
- 6 lobster tails (whatever size you want, just adjust cooking time accordingly)
- 2 sleeves original ritz crackers
- 3/4 pound bay scallops, chopped
- 1/2 cup fresh parsley, minced
- 4 tsp minced garlic
- 1 1/2 small onions, minced or small chopped
- 3 tbsp lemon juice
- 1/2 cup melted unsalted butter
- 4 tbsp shredded parmesan cheese
- 1 tbsp olive oil
Instructions
- Pre-heat the oven to 425 degrees F.
- 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.
Make The Stuffing:
- 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.
- In a large bowl, pour in the sleeve of ritz crackers. Using your hands, crush them up until they are crumbs.
- Add to the bowl the melted butter, parsley, onion/garlic/scallop mixture, parmesan cheese and lemon juice. Mix to form a stuffing. Do NOT season with salt, as the ritz crackers are very salty.
- Place the butterflied lobster tails on a baking sheet or baking dish. Scoop an equil amount of stuffing onto the meat of each tail, and pat it down so it is less likely to crumble.
- Place the sheet or dish in the pre-heated oven, and cook until the internal temperature of the thickest part of the lobster is 145 degrees F. This usually takes about 14-18 minutes, depending on the size of the tail.
- Serve immediately and enjoy!
Notes
Tips:
- So, let me explain why I butterfly the lobster tail the opposite way that it should be. Since we are stuffing the tails with a lot of stuffing, I find that it is easier to butterfly them with the hard shell facing down. When you butterfly it with the lobster tail coming out the top of the shell, there is much less room for stuffing. Doing it this way allows for more stuffing...more stuffing means more happy!
- To make the stuffing ahead of time, make it the night before and place it in an air tight container. Take it out of the fridge 1 hour before you are ready to stuff the lobsters so it has time to come to room temperature.
Nutrition
Calories: 272kcalCarbohydrates: 5gProtein: 19gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 137mgSodium: 552mgPotassium: 320mgFiber: 1gSugar: 1gVitamin A: 925IUVitamin C: 11mgCalcium: 116mgIron: 1mg
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