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Baked Stuffed Lobster Tails
- 4 8-ounce lobster tails
- 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 lobster tails and cook for 5 minutes.
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 ¼ 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.