The Crab Stuffed Lobster Tail is a twist from the Stuffed Shrimp with Garlic Butter of Chef Matt’s menu. I wasn’t able to find good shrimp, much less the proper large shrimp called for the recipe. So instead, I used lobster tails. Doing so was much easier because the tail shell held the lump crab stuffing perfectly. I was also able to present the lobster tail beautiful over the top. The stuffing was a delicate mixture of lump crab meat, mayonnaise, egg, Old Bay seasoning, Dijon mustard, chives, some salt & pepper, and GF breadcrumbs. As a final touch for this dish, roasted garlic butter was brushed over the tops just before serving and garnished with a fresh lemon slice.
Crab Stuffed Lobster Tail
recipe adapted from Plugra