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Fine Lobster Recipes

Cooking with fine lobster

Baked Stuffed Lobster Tails


    Serves 4
  • 4 8-ounce lobster tails
  • 6 tbsps unsalted butter, softened
  • 1/3 cup fresh tarragon leaves, loosely packed
  • 1 tbsp fresh lemon juice
  • 2/3 cup bread crumbs
  • 1 large shallot, minced
  • 3 tbsps pine nuts, toasted
  • 3 quarts water
  • 3 tbsps salt
  • 1 onion, cut into eighths
  • 1 bay leaf
  • 2 large potatoes, halved, crosswise
  • Salt and freshly ground pepper to taste

Blend together the butter, tarragon, lemon juice, bread crumbs, shallots and pine nuts in a food processor. Season to taste with salt and pepper. In a large pot, combine the water, salt, onion and bay leaf. Add the lobster tails and cook for 5 minutes. Cut a crosswise slit at each end of the underside of each lobster tail. Cut 2 lengthwise slits down the underside from one crosswise slit to the other to remove only a rectangular piece of the undersection of each lobster tail. Spread 1/4 of the stuffing down the tail. Arrange the lobsters in a baking dish and use the potato wedges, one up against each side of the tail, to keep the tail from rolling over. Bake at 450 for 15 minutes or until stuffing is crisp and browned. Discard the potatoes and serve immediately.

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