Baked Stuffed Lobster Tails
Butterflied tails with a buttery Ritz cracker stuffing. Date night at 41,000 feet (or sea level).
Professional pilot & seafood enthusiast
The Story
“Every pilot I know has a go-to date night recipe. This is mine. It looks impressive, it's actually not that hard, and it never fails to land.”
Ingredients
Lobster
- 4 lobster tails (8–10 oz each)
- 1 sleeve Ritz crackers, crushed
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon zest
- 1/4 cup white wine or clam juice
- Pinch of paprika
For Serving
- 4 tbsp drawn butter, warmed
- Lemon wedges
Instructions
Preheat oven to 425°F. Line a baking sheet with foil.
Butterfly the tails: use kitchen shears to cut down the top of each shell lengthwise. Gently pull the meat up and rest it on top of the shell.
YouTube 'butterfly lobster tail' if you haven't done this before — easier than it sounds.
Combine crushed Ritz, melted butter, garlic, parsley, and lemon zest.
Mound the stuffing mixture on top of each butterflied tail. Drizzle with white wine. Sprinkle with paprika.
Bake 12–15 minutes until the lobster is opaque and the stuffing is golden.
Serve immediately with drawn butter and lemon wedges.
What to Drink
A buttery Chardonnay or Champagne.
