Crab & Bacon Stuffed Maine Lobster Tails

• Meat

  • 2 Strips Bacon

• Seafood

  • 8 oz Crab meat, fresh
  • 2 Lobster tails

• Produce

  • 3 tbsp Bell peppers, Red and/or Orange Yellow
  • 1 Garlic clove
  • 1/2 Lemon, freshly squeezed
  • 1 tbsp Parsley
  • 1 Shallot

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 Pinch Cayenne pepper
  • 1 Pinch Paprika
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 6 tbsp Bread crumbs, plain

• Dairy

  • 2 tbsp Butter

Found on cookingdivine.com

Description

Ingredients

• 2-4 Lobster Tails (thawed completely if frozen)
• 8 Oz Fresh Crab Meat (or substitute imitation)
• 2 Tablespoon Olive Oil (Divided)
• 2 Tablespoons Butter (Divided)
• 1 Garlic Clove (Minced)
• 1 Shallot (Minced)
• 3 Tablespoon Bell Peppers (Chopped: Yellow, Red and/or Orange)
• 2 Strips of Bacon (Chopped)
• 1 Teaspoon Salt
• ½ Teaspoon Pepper
• 1 Tablespoon Chopped Parsley
• Pinch Cayenne Pepper
• Pinch Paprika
• 1 Egg (Beaten)
• 6 Tablespoons Plain Bread Crumbs
• ½ Freshly Squeezed Lemon

Directions

• Preheat Oven to 375 Degrees
• PREPARING THE LOBSTER TAILS:
• Cut the back shell of each lobster from front to back lengthwise.
• Gently peel open the shell and pull the lobster meat out the top, gently lay the lobster meat atop the shell (it will sit quite nicely as the shell closes back up after pulling the meat out)
• Completely coat the front and back of the meat with 1 T of olive oil before resting on shell.
• Set lobsters aside.
• FOR THE STUFFING:
• Heat 1 T of butter and 1 T of olive oil in a medium saucepan.
• Add the garlic, shallots, bell peppers and bacon. Cook until the vegetables are soft (about 3 mins)
• In a bowl combine the salt, pepper, parsley, cayenne, paprika, bread crumbs, egg and lemon juice.
• Once garlic, shallots, bell peppers and bacon are cooked add them along with any juices into the prepared bowl.
• Gently fold all ingredients until they are completely combined, careful not to crush the crab meat.
• Take a healthy portion of stuffing and top each lobster tail. Dont pack too tightly as you do not want the stuffing to be dense. The stuffing will hold together and shape itself atop the tails nicely.
• Sprinkle a small amount of bread crumbs on top of the stuffing.
• BAKING THE STUFFED TAILS:
• Place each lobster tail on a greased foil covered baking sheet and place in 375 Degree Oven.
• Dependent upon size of lobster tails bake for 12-20 minutes.
• After 6-10 minutes drizzle some melted butter atop the stuffing on the lobster tails.
• Lobster is done when a thermometer inserted into the heart of the meat reads 140 degrees. Do not overcook, keep meat between 140 and 145 degrees with 140 being ideal.
• Larger lobsters will take longer to cook.