Description
A delightful recipe for baked stuffed lobster tails, a perfect seafood dish that’s easy to prepare!
Ingredients
Scale
- 6 lobster tails (any size, 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
- 3 tbsp lemon juice
- 1/2 cup melted unsalted butter
- 4 tbsp shredded parmesan cheese
- 1 tbsp olive oil
Instructions
- Butterfly the Lobster Tails: Start by carefully slicing the lobster tails down the middle, keeping the hard shell beneath. As you do this, you will notice the fragrant scent of the ocean. This method opens up more space for your stuffing, so do not rush it. Just be careful not to cut all the way through to the bottom.
- Prepare the Stuffing: Next, whip up a savory mixture of your preferred ingredients. You will want it to be aromatic and cohesive, letting the mix smell enticing as you combine it. Prepping this ahead of time not only saves effort but also allows the flavors to meld. Be cautious not to make it too dry—moist stuffing is key!
- Pack the Tails: Fill each buttery lobster tail generously with your stuffing. You will see that satisfying mound on top, which indicates you have done it right. The stuffing should be snug but not overflowing to prevent any mishaps while cooking. Remember, if it looks too loose, it might fall out during baking.
- Preheat & Bake: Gather your stuffed tails and place them in a baking dish. Pop them in the preheated oven and let them bake until the tops are golden, which will take about eighteen minutes. Keep an eye out for that wonderful aroma; it is a sign they are almost done. Avoid overbaking—nobody wants tough lobster.
- Rest & Serve: Once baked, let those beautiful tails rest for a few minutes. You will see the juices settle beautifully, keeping the dish moist. It is tempting to dig in right away, but letting it sit allows the flavors to really shine. Serve them up and enjoy the compliments!
Notes
- Storage Tips: Store leftover stuffed lobster tails in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven.
- Expert Tips: If using frozen scallops, remember to thaw them completely before adding them to your stuffing to ensure even cooking and consistency. When preparing your lobster tails, try to keep them uniform in size; this will help them cook evenly and showcase a beautiful presentation. For a moister stuffing, consider adding a splash of low-sodium broth along with the butter, keeping the dish flavorful for everyone. If your stuffing keeps falling out, packing it tightly and using a baking dish can help keep everything secure while baking. Letting the stuffing sit at room temperature for about 30 minutes before using it contributes to optimal texture and easier handling.
Nutrition
- Serving Size: 1 lobster tail
- Calories: 272
- Sugar: 1g
- Sodium: 552mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 19g
- Cholesterol: 137mg