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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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