Crab Stuffed Lobster Tail
recipe adapted from Plugra
1 each lemon, fresh
1 lb. Plugrá® European-Style Butter, unsalted, softened
2 tbsp. roasted garlic cloves, mashed into a paste
2 tbsp. parsley, fresh, chopped
kosher salt and coarse ground pepper, to taste
1 cup mayonnaise
1 egg, beaten
1 egg yolk
1 tsp. Dijon mustard
½ tsp. OLD BAY® Seasoning
1 pinch ground cayenne pepper
1 tbsp. chives, fresh, minced
kosher salt and coarse ground pepper, as needed
1 lb. jumbo lump crabmeat, drained, picked over for shells and cartilage
4 (4oz) lobster tails
4 lemon slices
Zest and juice one lemon.
In a mixer fitted with a paddle attachment, combine softened Plugrá Butter, lemon zest, lemon juice, roasted garlic paste, parsley, salt and black pepper in bowl; mix until fully blended.
Transfer garlic butter to plastic wrap; form into a log shape and chill.
Combine mayonnaise, egg, egg yolk, Dijon mustard, Old Bay Seasoning, cayenne pepper and chives in bowl; mix until fully blended. Season with salt and black pepper.
Gently fold in the crab and mix until lightly blended, taking care not to break up lumps of crabmeat. Cover and chill until mixture is firm.
Stuffed Lobster Tail
In a large stock pot set over high heat, fill with water and let come to a boil. Once boiling, add the lobster tails and cook for 2-3 minutes. Remove from pot and place in a bowl of ice water to stop cooking. Remove from ice water and dry off with paper towels. Set lobster onto a cutting board and cut down the middle lengthwise. Carefully pull back the shell and remove tail meat as one piece.
Fill the now empty tail shell with crab stuffing. Top the stuffed lobster tail with the tail meat, laid on top.
Preheat oven to 350°F.
Place stuffed lobster tails onto a baking sheet and bake in the preheated oven for 10-12 minutes. Remove from oven and brush with garlic butter sauce. Garnish with lemon slices and chopped parsley before serving.