Stuffed Lobster Tails
Instead of turkey and stuffing this Thanksgiving, try something way more elegant—lobster tails stuffed with herbed breadcrumbs and drizzled with white wine reduction. To keep lobster tails straight, before cooking, run a skewer through the center of the fan at the end of the tail and up the length of the tail.
First published in Cooking Light. Serves 8.
1 1/3 cups dry white wine, divided
3/4 cup finely chopped shallots, divided 2 thyme sprigs
3 tablespoons butter, divided
8 (4-ounce) cooked Maine lobster tails in shells (from 8 [2 1/2 to 3-pound] lobsters)
2 tablespoons canola oil
1/2 cup finely chopped celery
1 tablespoon fresh thyme leaves
2 teaspoons finely chopped fresh sage
3 ounces whole-grain bread, pulsed in food processor to coarse crumbs
1. Preheat broiler to high.
2. Cook wine, 1/4 cup shallots, and thyme sprigs in a small saucepan over medium-high heat until reduced to 1/3 cup. Remove from heat; discard thyme sprigs. Add 2 tablespoons butter, stirring until butter melts. Keep warm.
3. Bend back the fan of each lobster tail to crack the joint. Carefully cut a slit down the top of each lobster shell with kitchen shears. Carefully remove lobster meat, reserving shell. Remove and discard intestinal vein. Arrange lobster meat onto shells, decoratively. Place on a foil-lined baking sheet.
4. Heat a large skillet over medium heat. Add oil and 1 tablespoon butter; swirl until butter melts. Add 1/2 cup shallots and celery; cook 6 minutes or until tender. Stir in thyme leaves, sage, and breadcrumbs. Cook 5 minutes or until lightly browned. Spoon about 2 tablespoons stuffing onto each lobster tail, pressing to mold stuffing onto lobster. Broil 1 to 2 minutes or until lightly browned. Drizzle evenly with sauce.