Savory Stuffed Lobster Tails

Ingredients

• 5-6 lobster tails

• 1 cup lump crab meat, shredded

• ½ cup mayonnaise

• ⅔ cup panko breadcrumbs

• 1 tablespoon Dijon mustard

• 2 egg yolks

• 2 teaspoons seafood seasoning (or Old Bay)

• 1 tablespoon minced garlic

• 1 tablespoon chopped parsley

• 1 tablespoon lemon juice

• 1.5 cups clarified butter (or melted unsalted butter)

• 1 tablespoon red chili flakes (optional for heat)

• Kosher salt, black pepper, garlic powder (for seasoning lobster)

• Canola or olive oil (for coating)

Instructions

1. Prepare lobster tails: Using kitchen shears, cut down the middle of the top shell of each lobster tail, careful not to cut the meat. Loosen the meat from the shell with a spoon, lift it up (still attached at the base), and lay it over the shell. Make shallow slits lengthwise on the meat for better seasoning absorption.

2. Make crab stuffing: In a bowl, mix crab meat, mayonnaise, panko crumbs, Dijon mustard, egg yolks, seafood seasoning, minced garlic, parsley, and lemon juice until combined like crab cake mixture. Adjust mayonnaise or breadcrumbs for desired texture.

3. Season lobster: Coat lobster meat with oil and season with salt, pepper, and garlic powder or preferred seafood seasoning.

4. Stuff lobster tails: Mold 1.5–2 oz of crab mixture into an oval shape and place on top of each lobster tail meat.

5. Chill: Place stuffed tails on a baking sheet and refrigerate 10 minutes to firm up.

6. Cook: Preheat an oven or smoker to medium-high heat (~375°F). Cook lobster tails for 8–12 minutes until meat is opaque or reaches internal temp 145°F.

7. Prepare garlic butter glaze: Melt clarified butter and mix in minced garlic, red chili flakes, and parsley. Glaze lobster tails just before removing from heat and reserve extra butter for dipping.

8. Serve: Let lobster tails rest a few minutes, baste again with garlic butter, garnish with fresh parsley, and serve with lemon wedges.