New England Baked Stuffed Lobster Tail
New England coastal tradition reading a butterflied cold-water lobster tail brushed with sherry butter and baked under a Ritz cracker stuffing studded with shrimp and scallop, plated with drawn butter, lemon, and a crisp green salad for the celebratory main event.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 425°F. Mince garlic and shallot. Chop dill and parsley. Halve lemons. Crush Ritz crackers coarse. Pat shrimp and scallop dry. Butterfly both lobster tails: lay belly-down, cut top shell with shears stopping at fin, pry open, lift meat through split keeping it attached at base, rest on shell.
Saute
Melt 80g butter in large skillet over medium heat 90 seconds. Add shallot and garlic 90 seconds until fragrant. Cube shrimp and scallop into 1cm pieces, add with red pepper flakes, Old Bay, and 0.75 tsp salt 2 minutes until shrimp turn pink.
Build 1
Pour sherry into pan, simmer 60 seconds. Off heat, fold in Ritz crumbs, half dill, half parsley, and white pepper until evenly bound.
Build 2
Melt 40g butter with 2 tbsp olive oil, paprika, lemon juice from 1 lemon, and 0.75 tsp salt over low heat 90 seconds. Brush half over exposed lobster meat on both tails.
Bake
Set both lobster tails on foil-lined sheet. Pile stuffing over tail meat in even mounds, drizzle remaining basting butter. Bake 18 minutes until stuffing turns deep golden and shells turn bright red.
Plate
Whisk red wine vinegar, Dijon, honey, 2 tbsp olive oil, and remaining salt to taste. Toss butter lettuce through. Lift lobsters to plates, scatter remaining dill and parsley, set salad and lemon half alongside each.
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