Baked Stuffed Lobster Tails

Cooking With Rania - "Recipes for Mothers Day"
KDKA Pittsburgh Today Live 5/09/2012

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Baked Stuffed Lobster Tails

INGREDIENTS
8 tablespoons unsalted butter, plus 3 tablespoons melted, for brushing
1 medium onion, finely diced
4 sprigs fresh tarragon ~ stems removed ~ leaves chopped
¼ cup chopped Italian parsley
¼ pound peeled raw shrimp, cut into ½ inch pieces
¼ pound raw scallops, cut into ½ inch pieces
¼ pound jumbo lump crabmeat, picked for cartilage
Sea salt and freshly ground black pepper to taste
½ cup dried cornbread, crumbled

4 (each 1/2 to 3/4-pound) lobster tails, thawed if frozen
1 cup dry white wine
Clarified butter and lemon wedges for serving

DIRECTIONS
Preheat the oven to 450 degrees.

Melt 8 tablespoons butter in a sauté pan over medium heat. Add the onions. Cook for 5 minutes, or until soft, but not browned. Stir in the tarragon and the parsley. Add the seafood. Cook for 1 minute. Remove from the heat and cool. Gently fold in the cornbread. Season with salt and pepper to taste.

Split top side of lobster shell down center with scissors, keeping tail fan intact. Pull shell open and gently lift tail meat out, keeping it attached at fan end. Cut away the shell, again, leaving the meat attached to the fan. Score the meat all the way down the middle, being careful not to cut through all the way. This opening will ultimately hold the stuffing. Season with salt and pepper.

Pour wine into a 9 x 13-inch baking dish. Place lobster tails in dish. Spoon stuffing in the opening of the meat and brush with melted butter. Bake (uncovered) 12 to 15 minutes in center of oven, until meat turns from translucent to opaque (white) and stuffing begins to brown.

Remove from oven when internal temperature reaches 140°F Drizzle pan juices lightly over lobster and serve immediately with clarified butter and lemon wedges.

For Clarified Butter:
Melt ½ cup butter over medium heat until frothy. Pour into a small glass measuring cup. Let stand 5 minutes. Skim foam from the top with a spoon and discard. Pour off clear, clarified butter to use for dipping. Discard solids left in bottom of cup.


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