American · Dinner
New England Baked Stuffed Lobster Tail
New England coastal tradition reading a butterflied cold-water lobster tail brushed with sherry butter and baked under a Ritz cracker stuffing studded with shrimp and scallop, plated with drawn butter, lemon, and a crisp green salad for the celebratory main event.
$$$
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
520Calories
48gProtein
24gFat
18gCarbs
3gSugar
2gFiber
780mgSodium
185mgChol
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Instructions
1
Prep
Heat oven to 425°F. Mince garlic and shallot. Chop dill and parsley. Halve lemons. Crush Ritz crackers coarse. Pat shrimp and scallop dry. Butterfly both lobster tails: lay belly-down, cut top shell with shears stopping at fin, pry open, lift meat through split keeping it attached at base, rest on shell.
2
Saute
Melt 80g butter in large skillet over medium heat 90 seconds. Add shallot and garlic 90 seconds until fragrant. Cube shrimp and scallop into 1cm pieces, add with red pepper flakes, Old Bay, and 0.5 tsp salt, stirring 2 minutes until shrimp turn pink.
3
Build 1
Pour sherry into pan, simmer 60 seconds. Off heat, fold in Ritz crumbs, half dill, half parsley, and white pepper until evenly bound.
4
Build 2
Melt 40g butter with 2 tbsp olive oil, paprika, juice from 1 lemon, and 0.5 tsp salt over low heat 90 seconds. Brush half over exposed lobster meat on both tails.
5
Bake
Set both lobster tails on foil-lined sheet. Pile stuffing over tail meat in even mounds, drizzle remaining basting butter. Bake 16–17 minutes until stuffing turns deep golden and shells turn bright red.
6
Plate
Whisk red wine vinegar, Dijon, honey, 2 tbsp olive oil, and 0.5 tsp salt. Toss butter lettuce through. Lift lobster tails to plates, scatter remaining dill and parsley, set salad and lemon halves alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) cold-water lobster tail
- 120g (4.2 oz) peeled raw shrimp
- 100g (3.5 oz) sea scallops
- 70g (2.5 oz) Ritz crackers
- 120g (4.2 oz) unsalted butter
- 4 tbsp extra-virgin olive oil
- 4 garlic cloves
- 60g (2.1 oz) shallot
- 4 tbsp dry sherry
- 2 medium lemons
- 2 tsp Old Bay seasoning
- 2 tsp sweet paprika
- 1.5 tsp fine sea salt
- 0.5 tsp ground white pepper
- 0.5 tsp red pepper flakes
- 20g (small handful) fresh dill
- 20g (small handful) flat-leaf parsley
- 160g (5.6 oz) baby butter lettuce
- 2 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 2 tsp clear honey