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Baked Stuffed Lobster Tails




Source of Recipe


WKRG


List of Ingredients




Baked Stuffed Lobster Tails



4 1.5 lb Fresh Lobsters
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

Recipe





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.