Ingredients
2ย lobster tails, split along the center top
2ย teaspoonsย butter, melted
ยฝย cupย jumbo lump crabmeat
ยผย cupย clarified butter, at room temperature
15ย buttery round crackers, crushed
1ย tablespoonย chopped fresh parsley leaves
1ย tablespoonย fresh lemon juice
1ย teaspoonย seafood seasoning (such as Old Bayยฎ)
1ย teaspoonย lemon zest
1ย cloveย garlic, minced
ยผย teaspoonย salt, or to taste
ยผย teaspoonย freshly ground white pepper, or to taste
Directions
Gather the ingredients and preheat the oven to 425 degrees F (220 degrees C).
- Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter.
- Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined.
- Spoon 1/2 of the mixture into each tail; press gently to pack mixture so it doesn’t fall off.
Bake in the preheated oven until meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
