This was a collaborative effort between Hubs and me. As this recipe's first reviewer I wanted to make sure I stuck to the recipe as closely as possible. For the most part I did, however, I did use a smidge less Old Bay and lemon zest, and omitted the garlic since I used 2 T. of crushed, buttery garlic croutons in place of the "buttery round (i.e., Ritz) crackers. For color interest, texture and extra flavor I added a couple tablespoons of finely chopped sweet red bell pepper. I didn't measure the lemon juice, just gave it a good squeeze. I found it needed NO salt. This tinkering is only a reflection of personal taste, and not a criticism of the recipe which I'm sure is find as it stands. I do have a criticism, however, and that is that the size of the lobster tail is not indicated, which could greatly affect the cooking time! We used four (6 oz.) tails, and Hubs baked them for 15 minutes! Any larger tail would have required longer cooking time - this recipe directs 10-12 minutes, but for what sized tail? Very good recipe overall. Hubs particularly enjoyed it, while I will always be a fan of strictly broiled lobster tail with hot drawn butter.
This recipe was so easy delicious! I subbed some whole wheat crackers for the buttery ones (always changing up ingredients where I can to make things a little healthier). My grocery store also ran out of lump crab meat and I used a high quality canned crab meat that I was nervous would make it "fishy" and it was awesome instead of spending $20 I spent $5 and it was really good. Making this for a upcoming dinner party.
I will make it again but will cook the lobster tails a little first before adding the crab meat mix. The crab meat mix cooks faster than the inside meaty portion of the lobster tail. I think the crab meat mix creates a buffer that slows down the cooking process in the lobster.
I used the stuffing recipe for portabella mushrooms and it was excellent. The only changes I made was to add a little extra lemon juice and used canned crab (that's what I had). I will definitely make this again but will omit the salt and use lump crab like the recipe calls for. My husband LOVED this and asked that I make it again as an entree with a vegetable!
Made this yesterday for my mom for mothers day. Awesome, Awesome, Awesome. Substituted panko bread crumbs (all I had). Everything else followed to the tee. My family loved it. I got rave reviews. Once again.... allrecipes to the rescue!! Thanks Lotus!! Will be making this again.
Amazing entree. Made it for dinner this evening followed the directions as written. I added half a lemon juice great taste and texture. Paired with it linguine tossed in a butter and garlic. Perfect dinner.
I made 5 (5oz) tails and increased everything accordingly. Even though I piled the stuffing high we had about a cup left over. Totally fine by me! It's amazing heaped on bread and toasted which was the next day's indulgent breakfast. Possibly beacuse of how much stuffing I used it took about 15 minutes for the tails to completely reach 145 degrees. By this time the crab was a little crusty on top and we loved it. It wasn't burnt at all - just gave a nice counterpoint to the tender tail meat. If you have never used this technique to lay the tail meat on top don't be scared off by it. It isn't terribly difficult. The meat will stick a little to the shell on top. I find it easiest to loosen the meat from the bottom first and then wiggle my finger slowly around until it's free. Any meat still clinging to the shell is easy to get after cooking.
I made this for New Years dinner for 8 people. It was a huge success! Everyone raved about it. I will definitely make this again. The recipe was easy - the hardest part was splitting the lobster tails and pulling the meat out to sit on top. I followed the recipe almost exactly - the only thing I changed was the amount of lemon zest. I zested 1 lemon and probably had about 2 tsp. (Not the 4 if I had quadrupled it).I tasted it then and decided that it was perfect without adding more. I also only doubled the salt - Old Bay was salty enough. It was easy to make for a crowd and it looked like I had spent all day in the kitchen! Made it earlier in afternoon and refrigerated till ready to pop in oven
This was excellent! The only things I changed were using a cajun blend instead of a seafood blend of spices. As with another person it would be good to know what size lobsters I used small ones and still had an abundance of filling.
