Set oven to 400 degrees. Prepare the lobster tails by cutting the flesh down the middle of the tail with a paring knife. This will make room for all that yummy stuffing.The classic New England seafood dish that celebrates the bounty from local fisherman. Today, you can live anywhere in the world and still have access to fresh seafood from New England to make your own baked stuffed lobster tails.
INGREDIENTS
6 raw lobster tails*
2 cups Ritz crackers, crushed into crumbs
1 cup panko
4 cloves garlic, minced
⅓ cup parsley, chopped
8 Tbsp butter, unsalted, melted, divided
4 large raw shrimp, cleaned, deveined, and minced
¼ lb raw scallops, cleaned, trimmed, and minced
1 Tbsp Worcestershire sauce
2 Tbsp lemon juice
1 tsp salt
½ tsp white pepper
*TIP
You can purchase lobster tails at your local grocery store. If you are lucky enough to have a reputable fish market near you, they can prepare the tails using live lobsters. Just take the rest of the meat for noshing later.
DIRECTIONS
Set oven to 400 degrees. Prepare the lobster tails by cutting the flesh down the middle of the tail with a paring knife. This will make room for all that yummy stuffing.
Combine the crackers, panko, garlic, parsley and 6 Tbsp butter. In the same bowl, add the shrimp, scallops, Worcestershire sauce, lemon juice, salt, and pepper, and mix well together. The mixture should be moist from the liquids, but not wet. Spoon the stuffing into the lobster, pressing down with your hands.
Pour the remaining melted 2 Tbsp butter over the top (because everything tastes better with butter) and cook for 15–20 minutes or until golden on top.