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Dinner

Stuffed Lobster Tails

These stuffed lobster tails are filled with a rich combination of lobster and crab. The addition of panko on top adds a nice crunch. This easy lobster tail recipe is perfect for a special anniversary or celebration.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 tablespoons whole-milk plain greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped roasted red peppers
  • ½ teaspoon 30%-less-sodium old bay seasoning
  • ½ teaspoon grated lemon zest
  • 2 teaspoons lemon juice
  • 1 ½ tablespoons finely chopped fresh flat-leaf parsley, divided
  • 1 teaspoon finely chopped fresh tarragon, divided
  • 5 ounces fresh lump crabmeat, drained and picked over
  • 4 (5 ounce) fresh or frozen lobster tails, thawed if frozen
  • 3 tablespoons unsalted butter, melted, divided
  • ¼ cup whole-wheat panko
  • lemon wedges for serving

Directions

  1. Preheat oven to 400°F. Combine 2 tablespoons yogurt, 2 tablespoons mayonnaise, 2 tablespoons roasted red peppers, 1/2 teaspoon Old Bay, 2 teaspoons lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in 5 ounces of crabmeat; refrigerate until ready to use.
  2. Using kitchen shears, cut straight down top center of each of the 4 lobster tail shells. Use a spoon to release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.
  3. Combine 1/4 cup panko, 1/2 teaspoon lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.
  4. Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.