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!
| Level: | Intermediate |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 6 servings; 1 cup sauce |
| Level: | Intermediate |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 6 servings; 1 cup sauce |
Ingredients
- Six 6-ounce lobster tails
- 4 tablespoons salted butter, melted
- 1 teaspoon lemon zest
- 1/3 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon dry sherry, optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon seafood seasoning
- 1 large egg
- 15 round buttery crackers, crushed
- 8 ounces lump crabmeat
- 1/4 cup dry white wine
- 1 tablespoon white wine vinegar
- 1 tablespoon minced shallot
- 2 tablespoons chopped fresh tarragon
- 4 large pasteurized egg yolks
- 1 stick (8 tablespoons) unsalted butter
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 565 |
| Total Fat | 41 g |
| Saturated Fat | 18 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 39 g |
| Cholesterol | 473 mg |
| Sodium | 1184 mg |
| Serving Size | 1 of 6 servings |
| Calories | 565 |
| Total Fat | 41 g |
| Saturated Fat | 18 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 39 g |
| Cholesterol | 473 mg |
| Sodium | 1184 mg |
Reviews
Made for Thanksgiving Dinner today…one word…OUTSTANDING! Easy and delicious! This is now a new family favorite Thanks again Kardea!!
Absolutely delicious! BTW I love the way you organize all your recipes. It makes it easy to make the lobster and the sauce. I know exactly what ingredients are for each. Thank you for another great recipe!
My family LOVED those juicy & perfectly seasoned lobster tails w/the creamy side of bearnaise. Perfecto! Thx Kardea
Yum!