Stuffed Lobster Tails – Recipe! Image 1
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Stuffed Lobster Tails – Recipe!

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Whether it’s dinner for two on Valentine’s Day, an Anniversary or possibly a romantic Social Sunday, these Stuffed Lobster Tails will definitely impress a loved one.  Lobster tails are not as expensive as you might think, they range from 11.00 to 12.00 dollars per tail – reasonably priced compared to a  Porterhouse Steak for two and much more romantic.

Lobster is always a special occasion food, especially if you live on the West Coast where lobster isn’t as abundant.  The meat in a lobster is mostly from the tail or claws and if you are not comfortable slicing up a whole lobster, the tail is the way to go.

These Stuffed Lobster Tails are filled with a herby shrimp mixture that is light and fluffy and melts in your mouth.  There just might be a little leftover after filling each tail, so place it in a small casserole dish and bake it on the side, you definitely don’t want any to go to waste.

I find this dish simplistic and pretty and delightful with a glass of bubbly.  Goat Bubbles are made in a local winery in Lompoc called Flying Goat, so if you haven’t tried them, you definitely should.  So put on your apron and prepare this meal for that special someone and ladies, you might want to forward this blog to your husbands, so they can prepare it for you.

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2 lobster tails, washed and tried

2 slices brioche or egg bread, torn into pieces

1/2 white onion, diced

1 stalk celery, sliced

2/3 cup chicken or seafood stock

1/4 pound bay shrimp

1/4 cup fresh parsley

vegetable oil

1/2 lemon, sliced into wedges

(Serves 2)

To Prepare:

1. Preheat the oven to 400 degrees.  In a saute pan over medium high heat, add 2 teaspoons of oil, onion and celery.  Saute for 3 minutes and remove from heat.

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2.  Rough chop shrimp and parsley and set aside.  Add bread crumbs and stock to onion mixture, stir. Add shrimp and parsley and stir to combine.  The stuffing should be fairly wet.

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3.  Remove lobster swimmers from the bottom of each tail. Turn right side up and cut tail in half, but not all the way through.

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4.  Stuff each tail and place in a casserole dish drizzled with oil.  Bake in the oven for 20 minutes.  Turn broiler on and broil for 1-2 minutes, until lightly brown on top.  Serve with lemon wedges and definitely some champagne.  Enjoy!

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