Baked Stuffed Maine Lobster Tails

INGREDIENTS:

(2 servings, prepare in 15 minutes, cook time 20 minutes, total meal in 35 minutes)

2 live Maine lobsters, each about 1-1/2 pounds *
4 Tablespoons butter
1 cup onion, finely chopped (about 1 medium)
2 Tablespoons finely chopped fresh parsley
1 teaspoons seafood seasoning (like Stonewall Kitchen or Old Bay)
2 Tablespoons fresh lemon juice
2 cups crumbled Ritz crackers or common crackers (about 3 ounces)

DIRECTIONS:

In a large pot of boiling salted water, cook the Maine lobsters for 5 minutes. Remove them from the pot to a tub of ice-water to cool. Clean and pick the meat from the claws, knuckles and body. Chop this lobster meat into bite-sized pieces and set aside. Using a sharp knife, split the tails lengthwise down the center on the shell-side of the lobsters. Keeping the shells intact, remove the tail meat from the shell. Remove the intestinal track from the meat, and carefully insert the meat back into the shell.

To prepare the stuffing: Melt the butter in a skillet over medium heat. Add the onion, and sauté until soft. Stir in the chopped parsley, seafood seasoning and lemon juice. Remove the pan from heat and let cool. Stir in the reserved lobster meat. Gently stir in the cracker crumbs. Spoon the stuffing into the lobster tails and refrigerate until ready to bake. Bake stuffed lobster tails in a preheated 425-degree oven until the stuffing is crisp and golden, about 15 – 20 minutes. Serve with lemon wedges. Makes 2 servings.

NUTRITIONAL:

Per serving:

658 calories

46 grams protein

37 grams carbohydrates

36 grams fat

1196 mg. sodium

2 grams fiber

* This dish may also be prepared with frozen Maine lobster tails. Blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 8 ounces of raw Maine shrimp for the knuckle and claw meat. Sauté the shrimp with the onion and finish preparing the stuffing and the Baked Stuffed Maine Lobster Tails as directed.

Rating	Review	User	Variation?
	These were amazingly good! So full of flavor. My flank steak was only a pound rather than a pound and a half so the amount of marinade was perfect. We let it marinade about 8 and 1/2 hours and there was plenty of flavor. I did as another reviewer suggested and put the steak in the freezer for about 1/2 hour which made it easier to cut. Makes a lot of little skewers. Perfect for a a barbeque serving finger food. I will make these again a lot. Thanks so much for the recipe it was wonderful and so simple to whip up.	ChrisR
	This had great flavor, but I thought the meat was too tough. It was not overcooked either. I might make this recipe with a different cut of meat.
	I thought this was very tasty. I specifically used the flank steak. Although it is expensive, it is worth the cost. I will make this again.
	This turned out excellent. I followed recipe exactly and needed no changes. I have been searching for something like this forever. A local chinese restaurant makes something like these and haven't been able to find anywhere else. They are delicious and didn't last long at my Christmas Eve party. Thanks for the recipe!
	I followed the recipeto the letter it turned out excellent,will make over and over. marinated over night
	I really liked the taste of these. My family wasn't as big a fan as I was. I thought they had the right amount of taste but my husband thought it could have used more. So perhaps marinating overnight would help with that. Putting the meat on the skewers was a bit of a pain but worth it because they were fun to eat. I omitted the hoisin sauce and cooked them in a very hot oven (475) for about 10 minutes. But keep an eye on them. I would love to try with shrimp. To complete the meal I made 'Japanese-Sytle Sesame Green Beans' and plain jasmine rice. Fun. P.S. I had about 10-15 left over and didn't know how to warm them back up for leftovers without drying out. So I put together a soup. Heat 6 cups broth (beef and/or vegetable) and add dashes of ginger powder, garlic powder, s&p. Then add cut up meat, cooked carrots, cooked green beans, cooked rice. Very tasty.
	These are a big hit with our family, and at barbecues where they have been taken. Very tasty and tender. Good marinated for even an hour or two, but great marinated overnight! We've never had sherry on hand, so just substituted 1 1/2 Tbsp. each vinegar and oil.