The food is delicious! My kid and spouse are both fans. My Cajun friend gave me the etouffee recipe. It’s fast and easy. I made the choice to re-create a beloved meal from a nearby restaurant by serving it in a bread boat. I serve a salad with it.
| Prep Time: | 25 mins |
| Cook Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- 2 lobster tails, split along the center top
- 2 teaspoons butter, melted
- ½ cup jumbo lump crabmeat
- ¼ cup clarified butter, at room temperature
- 15 buttery round crackers, crushed
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon fresh lemon juice
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 teaspoon lemon zest
- 1 clove garlic, minced
- ¼ teaspoon salt, or to taste
- ¼ teaspoon freshly ground white pepper, or to taste
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Pull the edges of the split lobster shells apart and gently lift tail meat to rest above the shells. Place tails onto a baking sheet and brush meat with melted butter.
- Gently mix crabmeat, clarified butter, crushed crackers, parsley, lemon juice, seafood seasoning, lemon zest, garlic, salt, and pepper together in a bowl until thoroughly combined. Spoon 1/2 of the mixture into each tail; press gently to pack mixture so it doesn’t fall off.
- Bake in the preheated oven until meat is opaque and the stuffing is golden brown on top, 10 to 12 minutes. An instant-read thermometer inserted into the thickest part of the lobster tail should read 145 degrees F (65 degrees C).
Nutrition Facts
| Calories | 596 kcal |
| Carbohydrate | 19 g |
| Cholesterol | 203 mg |
| Dietary Fiber | 1 g |
| Protein | 36 g |
| Saturated Fat | 22 g |
| Sodium | 1483 mg |
| Sugars | 2 g |
| Fat | 41 g |
| Unsaturated Fat | 0 g |
Reviews
Be careful with the salt and Old Bay. Mine ended up being too salty going by the recipe.
Very easy recipe and tasty. We had it for Christmas dinner and it was well enjoyed. It’s a ‘keeper’ recipe!
I made it without the old Bay it came out excellent thanks for the ideas
I made this for my husband’s birthday and it certainly was a “wow!” Thanks for the recipe!
Put stuffing on top of lobster. Recipe very easy
Made this added alittle more seasoning and Parmesan Cheese spread and it was delightful
Gone in 10 minutes.
Next I’ll use less salt and less lemon juice
I may have used too much butter and lemon but was still tasty. Not recipe fault but mine as i enjoy both lemon and butter.(Who doesnt)
I used the crab topping on filets we made on the grill. The only substitution I had to make was using regular butter for clarified. The final product was delicious, and everyone LOVED it. We will be using this recipe again. Thanks for sharing it!
Don’t measure, but it came out very good anyway. I had a lot of stuffing left over, so made it in to crab cakes.
I had three 4 oz. tails, and used a small cann of crab meat as well as some imitation crab, so we had lots of stuffing on top, but I think it all came out great and will make again!
I had three 4 oz. tails, and used a small cann of crab meat as well as some imitation crab, so we had lots of stuffing on top, but I think it all came out great and will make again!
Loved this recipe and so did my husband.
This was perfect! Will make it again and again.
This was delicious! Very easy to make. I too baked the tail a little before laying the crab mixture on top. Will definitely make this again!
Very easy to make. The crab dressing was good. I used a little more Old Bay. Turned out really tasty.
The recipe was excellent,but I would use very large lobster tails as it made a lot of crab dressing. I put most of it in a casserole and froze to use later, maybe rolled in sole fillets. Highly recommend.
Very unkosher!
I made this last week and it was pretty good. I’m a Mainer so lobster is something I’m very familiar with. This is not my favorite way to eat it and it’s no reflection on the recipe. The stuffing was good and I would counsel to use good crabmeat and forget the salt. The crackers themselves have salt so I found the finished stuffing too salty for my taste. Definitely use a thermometer to check the lobster because it took longer than anticipated.
My husband loved it!! (And I did also)