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Try this Stuffed Lobster Tails Supreme recipe, or contribute your own.
Cook lobster tails in boiling salted water until pink and tender or as package directs. Drain. With scissors, cut meat away from the shells and dice. Rinse the shells and set aside. Saute the lobster meat in 4 tbsp. butter in large frying pan for 2-3 minutes. Remove the lobster from the pan. Blend in the flour, salt, paprika, and cayenne and cook for 1-2 minutes. In a separate pan, heat the cream and then add to the flour mixture, stirring constantly, until mixture thickens and boils 1 minute. Stir in the lemon juice. Add lobster. Spoon filling into the lobster shells. Mix together the cracker crumbs, cheese, and remaining tbsp. butter and sprinkle this mixture over the lobster. Bake at 450F for 10 minutes, or until top is golden. Yield: 4 servings. Typed in MMFormat by firstname.lastname@example.org Source: The Jr. League of Elizabeth-Plainfield, New Jersey (The Eastern Jr. League Cookbook) Posted to MM-Recipes Digest by "Cindy Hartlin"
christinatucker 3y agoGreat recipe! I used Old bay instead of cayenne, and added some mushrooms to the mix. Already made it twice, absolutely love it!
asagray 4y agoGreat recipe. I think the number of lobsters is wrong, though. We used four and the rest of the metrics were just right. I undercooked the lobsters by 80% when boiling, and that help preserve the tenderness when re-cooking.
TJCOOKER 6y agoGreat recipe! I've uploaded a pic for it! Good flavor, well balanced, with just enough heat to come into the back of your throat as flavor.