2 lobster tails, split down the middle.
2 teaspoons melted butter 15 crushed buttery round crackers 1:2 cup jumbo lump crabmeat 1/4 cup clarified butter
1 tbsp fresh parsley leaves, chopped
1 teaspoon seafood seasoning (for example, Old Bay®)
1 minced garlic clove
1 tsp lemon juice
1 tablespoon freshly squeezed lemon juice
14 tsp salt, or to taste 14 tsp freshly ground white pepper, or to taste
Step 1: Preheat the oven to 425°F (220 degrees C).
Step 2: Pull the split lobster shell edges apart and carefully move the tail flesh to rest above the shells.Place the lobster tails on a baking pan and set aside.
Step 3: Brush 1 teaspoon melted butter over each slice of tail flesh.
Step 4: In a mixing bowl, lightly combine the crumbled crackers, crabmeat, 1/4 cup clarified butter, parsley, seafood seasoning, garlic, lemon zest, lemon juice, salt, and white pepper.
Step 5 : Spoon half of the filling onto each lobster tail; gently press to shape the stuffing so it doesn’t fall off.
Step 6 : Bake the lobster tails in a preheated oven for 10 to 12 minutes, or until the meat is opaque and the stuffing is golden brown on top. A thermometer put into the thickest section of the lobster tail should read 145 degrees F. (65 degrees C).