This elegant dish transforms tender lobster meat into a luxurious centerpiece. The succulent lobster is diced and sautéed before being folded into a rich, creamy sauce infused with lemon and spices. Nestled back into their shells and topped with a savory breadcrumb and Parmesan mixture, these tails bake to a perfect golden brown. ItâÂÂs an impressive yet manageable meal perfect for date nights, holidays, or special family dinners. The combination of the delicate seafood, creamy white sauce, and crunchy topping offers a delightful texture contrast that seafood lovers will adore.
Stuffed Lobster Tails Supreme
Description
This elegant dish transforms tender lobster meat into a luxurious centerpiece. The succulent lobster is diced and saut&# 195;©ed before being folded into a rich, creamy sauce infused with lemon and spices. Nestled back into their shells and topped with a savory breadcrumb and Parmesan mixture, these tails bake to a perfect golden brown. ItâÂÂs an impressive yet manageable meal perfect for date nights, holidays, or special family dinners. The combination of the delicate seafood, creamy white sauce, and crunchy topping offers a delightful texture contrast that seafood lovers will adore.Ingredients
Directions
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Preheat your oven to 450ðF (230ðC).
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Cook the lobster tails in boiling salted water until they turn pink and are tender, following package directions for time.
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Drain the lobster tails and let them cool enough to handle.
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Using kitchen shears, cut along the top of the shells to remove the meat. Dice the lobster meat into bite-sized pieces and set aside.
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Rinse the empty shells gently to remove any debris, pat them dry, and place them in a baking dish.
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In a large frying pan, melt 4 tablespoons of butter over medium heat.
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Add the diced lobster meat to the pan and sauté for 2-3 minutes until just warmed through.
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Remove the lobster from the pan and set it aside in a bowl.
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In the same pan, add the flour, salt, paprika, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, to cook out the raw flour taste.
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In a separate saucepan, heat the cream over medium heat until it begins to simmer.
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Pour the hot cream into the flour mixture, stirring constantly to prevent lumps. Continue cooking and stirring until the sauce thickens and comes to a boil for about 1 minute.
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Remove the sauce from heat and stir in the lemon juice.
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Add the sautéed lobster meat back into the sauce, stirring gently to coat evenly.
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Spoon the creamy lobster filling into the prepared lobster shells.
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In a small bowl, mix together the cracker crumbs, grated Parmesan cheese, and the remaining 4 tablespoons of melted butter.
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Sprinkle this breadcrumb mixture evenly over the top of each stuffed lobster tail.
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Bake in the preheated oven for 10 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 178.0kcal
- % Daily Value *
- Total Fat 1.8g3%
- Saturated Fat 0.4g2%
- Cholesterol 184.0mg62%
- Sodium 600.0mg25%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 38.0g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure lobster tails are fully thawed if using frozen tails before boiling, or adjust boiling time accordingly.
Be careful not to overcook the lobster meat in the pan; it should just be warmed through as it will bake further in the oven.
For a richer flavor, you can substitute half-and-half for the light cream.
If you prefer a spicier kick, increase the amount of cayenne pepper to taste.
Serve immediately while hot and crispy.
