Crab-Stuffed Lobster Tail
This stuffed lobster tail recipe features a buttery New England-style cracker and crabmeat stuffing. Serve with fresh lemon wedges and homemade dinner rolls for an exquisite but surprisingly simple meal.
lobster tails, split along the center top
2
butter, melted
2
teaspoons
jumbo lump crabmeat
½
cup
clarified butter, at room temperature
¼
cup
buttery round crackers, crushed
15
chopped fresh parsley leaves
1
tablespoon
fresh lemon juice
1
tablespoon
seafood seasoning (such as Old Bay®)
1
teaspoon
lemon zest
1
teaspoon
garlic, minced
1
clove
salt, or to taste
¼
teaspoon
freshly ground white pepper, or to taste
¼
teaspoon
 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).
