For families all across the country, the traditional Christmas Eve dinner is celebrated with lobster as either the main course or a first course. This year, for many chefs, baked stuffed lobster tails will take center stage.
Here is a traditional baked stuffed lobster tail recipe, courtesy of Chef Christopher Russel of Boothbay Harbor, Maine. Russell is a former Maine Lobster Council Chef of the Year.
Be sure to select fresh, live Maine lobster. Hard shell lobster are best as the tails will be larger and more succulent. The dish is easy to prepare and is always sure to please all your guests.
Plan on one 1-1/2 pound-lobster per person, or if convenience dictates, fresh or frozen lobster tails may be purchased instead of whole live lobster.
(4 servings, cook time 20 minutes, preparation 25 minutes, total meal in 45 minutes)
4 live Maine lobsters, each 1-1/2 pounds *
8 Tablespoons butter
2 Cups finely chopped onions (about 2 medium)
4 Tablespoons fresh parsley finely chopped
2 Teaspoons Old Bay seafood seasoning
4 Tablespoons fresh squeezed lemon juice
4 Cups Ritz crackers crumbled (6 ounces)
Boil salted water in a large kettle or pot. Cook the whole lobsters for 5 minutes. Remove lobsters and place in an ice water tub to cool. Crack and pick the meat from the claws, knuckles and body. Chop lobster meat into bite-sized pieces. Set aside. Split the tails lengthwise down the center with a sharp knife, being sure to keep the shell-side of the lobsters facing up. Make sure to keep the shells intact. Remove the tail meat from the shell and remove the intestinal track from the meat. Then carefully insert the whole tail meat back into the shell.
For the stuffing, melt the butter in a skillet over medium heat. Add the chopped onion. Sauté until soft. Stir in the parsley, Old Bay seasoning and lemon juice. Remove the skillet from heat and let cool. Stir in the chopped lobster claw and knuckle meat. Gently add in the cracker crumbs and stir. Using a spoon, add the the stuffing into the lobster tails. Refrigerate the lobster tails until ready to bake. When ready, preheat the oven to 425-degrees . Bake the tails until the stuffing is golden and crisp, about 15 – 20 minutes. Serve immediately with wedges of lemon and let the dinner party begin!
46 grams protein
37 grams carbohydrates
36 grams fat
1196 mg. sodium
2 grams fiber
* Instead of whole lobster, the dish may also be prepared with frozen Maine lobster tails. Boil water and just blanch the tails and carefully remove the meat, leaving the shell intact. Substitute 16 ounces of raw Maine crab meat or shrimp instead of the lobster knuckle and claw meat. Sauté the crab meat or shrimp with the onion and finish preparing the stuffing and the lobster tails as directed.