Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Jump to recipe
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients2tablespoonswhole-milk plain Greek yogurt2tablespoonsmayonnaise2tablespoonsfinely chopped roasted red peppers½teaspoon30%-less-sodium Old Bay seasoning½teaspoongrated lemon zest2teaspoonslemon juice1 ½tablespoonsfinely chopped fresh flat-leaf parsley, divided1teaspoonfinely chopped fresh tarragon, divided5ouncesfresh lump crabmeat, drained and picked over4(5 ounce)fresh or frozen lobster tails, thawed if frozen3tablespoonsunsalted butter, melted, divided¼cupwhole-wheat pankoLemon wedges for serving
Cook Mode(Keep screen awake)
Ingredients
2tablespoonswhole-milk plain Greek yogurt
2tablespoonsmayonnaise
2tablespoonsfinely chopped roasted red peppers
½teaspoon30%-less-sodium Old Bay seasoning
½teaspoongrated lemon zest
2teaspoonslemon juice
1 ½tablespoonsfinely chopped fresh flat-leaf parsley, divided
1teaspoonfinely chopped fresh tarragon, divided
5ouncesfresh lump crabmeat, drained and picked over
4(5 ounce)fresh or frozen lobster tails, thawed if frozen
3tablespoonsunsalted butter, melted, divided
¼cupwhole-wheat panko
Lemon wedges for serving
DirectionsPreheat oven to 400°F. Combine 2 tablespoons yogurt, 2 tablespoons mayonnaise, 2 tablespoons roasted red peppers, 1/2 teaspoon Old Bay, 2 teaspoons lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in 5 ounces of crabmeat; refrigerate until ready to use.Using kitchen shears, cut straight down top center of each of the 4 lobster tail shells. Use a spoon to gently release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.Combine 1/4 cup panko, 1/2 teaspoon lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.Photography / Caitlin Bensel, Styling / Ruth Blackburn / Christine KeelyTo make aheadPrepare the stuffing the night before (Step 3) and store it in an airtight container in the refrigerator. Let it come to room temperature before proceeding with the recipe.Frequently Asked QuestionsAbsolutely! Our recipe serves 4, but if you’re hosting more people, you can easily double or triple it. Typically, one tail is sufficient, although some guests might want a second.Cooked stuffed lobster tails can be refrigerated in an airtight container for about 3 days. However, the sooner you eat them, the fresher they will taste.Preheat your oven to 350°F. After letting your refrigerated lobster tails sit out at room temperature for about 30 minutes, wrap them in foil and place them on a sheet pan. They should be warmed and ready in about 10 minutes.Many side dishes pair well with Stuffed Lobster Tails, such as our recipes forRed Cabbage Coleslaw,Broccolini Amandine,Quick & Easy Green Beans,Roasted Fingerling PotatoesandMuffin Tin Potatoes Gratin. If you’re celebrating a holiday or special milestone, consider pairing the meal with dry Champagne, prosecco or cava, all of which complement lobster beautifully.EatingWell.com, November 2021
Directions
Preheat oven to 400°F. Combine 2 tablespoons yogurt, 2 tablespoons mayonnaise, 2 tablespoons roasted red peppers, 1/2 teaspoon Old Bay, 2 teaspoons lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in 5 ounces of crabmeat; refrigerate until ready to use.Using kitchen shears, cut straight down top center of each of the 4 lobster tail shells. Use a spoon to gently release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.Combine 1/4 cup panko, 1/2 teaspoon lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.Photography / Caitlin Bensel, Styling / Ruth Blackburn / Christine KeelyTo make aheadPrepare the stuffing the night before (Step 3) and store it in an airtight container in the refrigerator. Let it come to room temperature before proceeding with the recipe.Frequently Asked QuestionsAbsolutely! Our recipe serves 4, but if you’re hosting more people, you can easily double or triple it. Typically, one tail is sufficient, although some guests might want a second.Cooked stuffed lobster tails can be refrigerated in an airtight container for about 3 days. However, the sooner you eat them, the fresher they will taste.Preheat your oven to 350°F. After letting your refrigerated lobster tails sit out at room temperature for about 30 minutes, wrap them in foil and place them on a sheet pan. They should be warmed and ready in about 10 minutes.Many side dishes pair well with Stuffed Lobster Tails, such as our recipes forRed Cabbage Coleslaw,Broccolini Amandine,Quick & Easy Green Beans,Roasted Fingerling PotatoesandMuffin Tin Potatoes Gratin. If you’re celebrating a holiday or special milestone, consider pairing the meal with dry Champagne, prosecco or cava, all of which complement lobster beautifully.
Preheat oven to 400°F. Combine 2 tablespoons yogurt, 2 tablespoons mayonnaise, 2 tablespoons roasted red peppers, 1/2 teaspoon Old Bay, 2 teaspoons lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in 5 ounces of crabmeat; refrigerate until ready to use.
Using kitchen shears, cut straight down top center of each of the 4 lobster tail shells. Use a spoon to gently release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.
Combine 1/4 cup panko, 1/2 teaspoon lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.
Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.
Photography / Caitlin Bensel, Styling / Ruth Blackburn / Christine Keely
To make aheadPrepare the stuffing the night before (Step 3) and store it in an airtight container in the refrigerator. Let it come to room temperature before proceeding with the recipe.
To make ahead
Prepare the stuffing the night before (Step 3) and store it in an airtight container in the refrigerator. Let it come to room temperature before proceeding with the recipe.
Frequently Asked QuestionsAbsolutely! Our recipe serves 4, but if you’re hosting more people, you can easily double or triple it. Typically, one tail is sufficient, although some guests might want a second.Cooked stuffed lobster tails can be refrigerated in an airtight container for about 3 days. However, the sooner you eat them, the fresher they will taste.Preheat your oven to 350°F. After letting your refrigerated lobster tails sit out at room temperature for about 30 minutes, wrap them in foil and place them on a sheet pan. They should be warmed and ready in about 10 minutes.Many side dishes pair well with Stuffed Lobster Tails, such as our recipes forRed Cabbage Coleslaw,Broccolini Amandine,Quick & Easy Green Beans,Roasted Fingerling PotatoesandMuffin Tin Potatoes Gratin. If you’re celebrating a holiday or special milestone, consider pairing the meal with dry Champagne, prosecco or cava, all of which complement lobster beautifully.
Frequently Asked Questions
Absolutely! Our recipe serves 4, but if you’re hosting more people, you can easily double or triple it. Typically, one tail is sufficient, although some guests might want a second.
Cooked stuffed lobster tails can be refrigerated in an airtight container for about 3 days. However, the sooner you eat them, the fresher they will taste.
Preheat your oven to 350°F. After letting your refrigerated lobster tails sit out at room temperature for about 30 minutes, wrap them in foil and place them on a sheet pan. They should be warmed and ready in about 10 minutes.
Many side dishes pair well with Stuffed Lobster Tails, such as our recipes forRed Cabbage Coleslaw,Broccolini Amandine,Quick & Easy Green Beans,Roasted Fingerling PotatoesandMuffin Tin Potatoes Gratin. If you’re celebrating a holiday or special milestone, consider pairing the meal with dry Champagne, prosecco or cava, all of which complement lobster beautifully.
EatingWell.com, November 2021
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Nutrition Facts(per serving)232Calories15gFat5gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
