Crab-Stuffed Lobster Tails
SERVINGS: 4
PREP TIME: 10 minutes
TOTAL TIME: 25 minutes
COURSE: Main
Crab-stuffed lobster tails in 25 minutes? With our golden, chef-prepared crab cakes, it’s not only possible—it's (almost) effortless. Just add a little melted butter and olive oil to encourage browning in the oven. Once done, you’ll have a stunning dinner that’s perfect for special occasions...but easy enough to put together on any night.
Ingredients
- 4 Cold-Water Lobster Tails, split along the center top
- 2 Tbsp. unsalted butter, melted
- Salt and pepper, to taste
- 4 Citarella Crab Cakes
- 1 Tbsp. extra-virgin olive oil
Instructions
- Preheat the oven to 425ºF.
- Pull the shell edges of the split lobster tails apart. Gently lift the meat to rest above the shell.
- Place the tails on a sheet pan, brush the meat with the melted butter, and lightly season with salt and pepper. Top each tail with one crab cake, spreading the crab cake out to cover all the lobster meat.
- Drizzle the crab-covered tails with the extra-virgin olive oil.
- Bake until the lobster meat is opaque and the crab topping is golden-brown, about 12 minutes. Serve.
Begin Each Recipe with the Finest Seafood
Citarella owner, Joe Gurrera has 7 rules when it comes to cooking seafood. The first rule is to begin with the freshest, highest quality ingredients. And at Citarella, we have been bringing in the best for over a century. Whether it’s right out of the Atlantic, fresh from the Pacific, or sourced from one of the world’s most principled seafood farms, if it’s sold at Citarella, it’s the finest seafood available on the market today. Period.
