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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