December 23, 2016



4 lobster tails

2 cups fresh bread crumbs (preferably made from a coarse bread)

4-6 tbs. of butter

1 medium onion or a bunch of scallions

1/2 a shallot adds a little color

2 tbs. of lemon juice

2 tbs. of parsley

1 tsp of seafood seasoning or a combination of salt and pepper


In a skillet sauté the onion and seasonings in the butter (wine or vermouth can be added but is not necessary).

Add the onion mix to bread crumbs and mix well.

Using sharp kitchen shears split the tails- keeping the shell side up – lengthwise down the middle, to just before the tail fins.

Place the lobster tails in a baking dish, brush with melted and place stuffing inside the split tail.

Add a little water to the bottom of the pan.

Cover with foil and bake 10-13 minutes at 425 until cooked. Meat will be opaque and firm when done.

Serves 4