Full House Chili

Seafood-stuffed Lobster Tails

Inspired by a recipe from Cuisine at Home

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We love a steamed lobster tail for dinner but this is a great way to serve them as well. We have only found one restaurant in Florida that has a stuffed lobster tail as good as this one. Serve with steamed snow peas, carrots and broccoli. Try a bottle of J2 Winery Sauvignon Blanc to compliment this light summer meal.

Prep Time: 10 min; Cook Time: 45 min

Ingredients:

  • 2 -8oz Lobster Tails, split in half and deveined
  • 1 Tbsp. fresh lemon juice
  • 1 Tsp. dry mustard
  • ½ Tsp. cayenne
  • ½ Tsp. kosher salt
  • ½ Cup Panko Italian bread crumbs
  • 2 Tbsp. unsalted butter melted
  • 4 Tbsp. unsalted butter cubed
  • 2 Tbsp. Parmesan cheese
  • ½ Tsp. paprika
  • 2 Tbsp. Cognac
  • ½ Cup heavy cream
  • 2 Egg Yolks
  • 6 oz. Pasteurized Crabmeat
  • 3 Tbsp. fresh tomato or canned diced tomatoes
  • 2 Tbsp. fresh chives

Directions:

  1. Preheat oven to 450 degrees.
  2. Steam lobster tails in double boiler over boiling water about 5-7 minutes once they turn pink (Don’t overcook because the lobster will spend a little time in the oven later on).
  3. Let cool a few minutes and remove the meat and chop. (Reserve the shells to stuff)
  4. Combine lemon juice, mustard, cayenne, and salt for the spice paste.
  5. In separate bowl combine panko, melted butter, Parmesan and paprika for topping.
  6. Reduce Cognac by half in a sauce pan over medium heat. Add spice paste, cream and cubed butter, stir until butter is melted and turn off burner. In the bowl with the egg yolks, temper them with the cream mixture then return the sauce to cook over low heat for 1 minute the add lobster , crab, tomatoes and chives. Stuff shells with filling prepared above, and then top the shells with crumbs. Add additional cheese if desired and bake8-10 minutes until hot.

Serve with your favorite red wine.  Might I suggest a J2 Winery red wine . . . .