CRAB PIGGYBACK LOBSTER TAILS
We loved the backstory to this lobster recipe and how Cathy snagged her husband with this heavenly seafood dish. The sweetness of the lump crabmeat and lobster shine brightly. It's so delicious with a beautiful presentation. This lobster and crab dinner could be on the menu at a white tablecloth restaurant! This is definitely a...
Provided by cathy hazzard
Categories Seafood
Time 25m
Number Of Ingredients 12
Steps:
- 1. Melt 1 tbsp butter in a saucepan. Then add crab meat and gently toss. Remove from heat.
- 2. In a small bowl, whisk together mustard, mayo, cream, lemon juice, and Old Bay seasoning.
- 3. Place cold egg whites in a mixing bowl and whisk on high speed until stiff peaks form.
- 4. Very gently fold the mustard mixture, crab, Panko crumbs and parsley into the egg white peaks.
- 5. Preparing the lobster tails. Using kitchen scissors cut through the shell on the back (the humped part of the shell) down to the tail fin. Do not remove the under shell. I run my finger between the meat and the shell to loosen it from each other.
- 6. Now lift out the uncooked tail through the shell opening and set aside.
- 7. To keep the tails flat while cooking, use bamboo skewers.
- 8. Lobster tail shells do tend to curl up when cooking. To avoid this, place a bamboo skewer through the back of the empty tail shell and out the front portion of the shell.
- 9. Melt the remaining 4 tbsp. of butter in the microwave. Brush inside of the lobster shell with melted butter.
- 10. Divide crab mixture into 4 portions. Gently place crab inside of each lobster shell opening, keep the crab meat loose in form - do not packed tightly in the shell. You should have a space opening (about a 1/2 inch) in the top of the lobster shell, where you can see the crab meat, once stuffed. *Any overage of remaining crab mixture can be placed in a buttered ramekin and bake at 400 degrees.
- 11. Now rest the lobster meat on top of the shell (kind of piggybacking it) over the shell opening where the crab meat is. Make sure the lobster shell is stabilized by spreading out the tail fins.
- 12. Pour wine into glass baking pan. Place crab filled tails {bottom-flat side down into the wine baking pan. Make sure the lobster shell is stabilized by spreading out the tail fins.
- 13. Brush lobster meat with remaining butter.
- 14. Bake for 15 minutes or until internal temp of crab and lobster reaches 130 degrees.
- 15. Remove baking dish. Using tongs remove the lobster meat off the shell and set aside for a moment. Spoon out a few tablespoons of crab mixture from the inside of each shell. Put the lobster tail back on top of each shell again, this time topping the lobster with the spooned out crab meat forming an elongated crab stack.
- 16. Brush crab topping with butter. Place back in the oven for 5 more minutes or until temperature reaches 140 degrees. *Do not overcook.
- 17. Remove each lobster from the baking pan and serve!
CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE
Nothing makes me feel more fancy than lobster, and these lobster tails-stuffed with a crab cake mix-are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right-I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!
Provided by Kardea Brown
Categories main-dish
Time 55m
Yield 6 servings; 1 cup sauce
Number Of Ingredients 18
Steps:
- For the lobster: Preheat the oven to 425 degrees F.
- Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
- Combine the butter and lemon zest in a bowl. Set aside.
- Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
- Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
- Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
- Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
- Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
- Serve the béarnaise sauce with the lobster tails.
GRILLED LOBSTER TAILS WITH LEMON & HERB BUTTER
Treat guests to grilled lobster tails served with a lemon, garlic and parsley butter. They take a little effort, but make an impressive dinner party dish
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 4
Number Of Ingredients 8
Steps:
- Make the butter by mixing together all the ingredients, then season and set aside. Can be made two days ahead. Remove from the fridge to soften before using.
- Use kitchen scissors to cut along the tops of the lobster shells, then flip the tails over and crack the ribs of the shell. Use your fingers to open the shell and loosen the meat keeping it attached at the base and pull it half out. Use a knife to cut along the top of the tail without cutting all the way through and remove the vein if you see one. Sit the tail in a shallow roasting tray and add some butter to each one. Tails can be prepared a few hours ahead and chilled.
- Heat the grill to high, then grill the lobster tails for 10 mins until cooked through. Put them on plates and drizzle with the butter from the pan, or pour the butter into a ramekin and put it in the middle of the table for dipping the lobster meat in. Serve with lemon wedges and scatter with extra parsley, if you like.
Nutrition Facts : Calories 325 calories, Fat 27 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.1 grams fiber, Protein 19 grams protein, Sodium 1.42 milligram of sodium
BAKED LOBSTER TAILS
Wondering how to cook lobster tails in the oven? Then these lobster tails are for you! Lobster tail recipes are always a rich and special entree, especially when served alongside steak. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Split lobster tails in half lengthwise. With cut side up and using scissors, cut along the edge of shell to loosen the cartilage covering the tail meat from the shell; remove and discard cartilage. , Pour water into a 13x9-in. baking dish; place lobster tails in dish. Combine the parsley, salt and pepper; sprinkle over lobster. Drizzle with butter and lemon juice. , Bake, uncovered, at 375° until meat is firm and opaque, 20-25 minutes Serve with lemon wedges and melted butter if desired.
Nutrition Facts : Calories 120 calories, Fat 3g fat (1g saturated fat), Cholesterol 113mg cholesterol, Sodium 405mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein. Diabetic Exchanges
BAKED LOBSTER TAILS
Tender, juicy small lobster tails with lemon and garlic zest. Serve with more melted butter.
Provided by Foodwithzach
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cut the lobster tails straight down the middle using kitchen shears. Butterfly the lobster meat by pulling it through the opening and laying the meat on top of the shell. Rinse tails under water; place in an oven-safe baking dish.
- Combine melted butter, garlic powder, and parsley in a bowl. Mix together with a spoon.
- Season lobster tails with seafood seasoning and pour melted butter mixture on top until each tail is completely covered. Squeeze lemon juice over top.
- Bake in the preheated oven until shells are bright red and meat is opaque, 12 to 15 minutes. An instant-read thermometer inserted into the centers should read 140 to 145 degrees F (60 to 63 degrees C).
Nutrition Facts : Calories 207.1 calories, Carbohydrate 1.5 g, Cholesterol 98.3 mg, Fat 14.2 g, Fiber 0.1 g, Protein 17.9 g, SaturatedFat 8.7 g, Sodium 434.4 mg, Sugar 0.1 g
More about "crab piggyback lobster tails recipes"
CRAB-STUFFED LOBSTER TAILS WITH DIRTY RICE RECIPE - OMAHA …
From omahasteaks.com
5/5 (1)Category Main CourseCuisine AmericanTotal Time 45 mins
CRAB STUFFED AND BAKED LOBSTER TAILS | HEINEN'S GROCERY …
From heinens.com
5/5 (5)Estimated Reading Time 3 minsServings 4-6Total Time 30 mins
PIGGYBACK LOBSTER TAILS RECIPE - RECIPETIPS.COM
From recipetips.com
THE BEST LOBSTER TAIL RECIPE EVER! | THE RECIPE CRITIC
From therecipecritic.com
CRAB PIGGYBACK LOBSTER TAILS AKA CRAB STUFFED LOBSTER
From myrecipemagic.com
LOBSTER TAIL RECIPE (FAST & EASY!) - WHOLESOME YUM
From wholesomeyum.com
HOW TO MAKE CRAB STUFFED LOBSTER TAILS - YOUTUBE
From youtube.com
CRAB STUFFED LOBSTER TAIL - OVER THE FIRE COOKING
From overthefirecooking.com
CRAB PIGGYBACK LOBSTER TAILS RECIPE | YUMMLY | RECIPE | LOBSTER …
From pinterest.com
SEAFOOD STUFFED LOBSTER TAILS RECIPE | HOW TO STUFF A LOBSTER TAILS ...
From youtube.com
CRAB PIGGYBACK LOBSTER TAILS | RECIPE | LOBSTER RECIPES TAIL, …
From pinterest.ca
STUFFED LOBSTER TAILS - EATINGWELL
From eatingwell.com
CRAB PIGGYBACK LOBSTER TAILS | RECIPE | LOBSTER RECIPES TAIL, …
From pinterest.ca
STUFFED LOBSTER TAILS - A DELICIOUS BAKED LOBSTER TAIL RECIPE
From savoryexperiments.com
LOBSTER STUFFED WITH CRAB IMPERIAL - CHEF DENNIS
From askchefdennis.com
CRAB & LOBSTER RECIPES - MARTHA STEWART
From marthastewart.com
You'll also love