Baked and Stuffed Fresh Lobster Tails

Baked stuffed lobster is a classic dish
that was served at many fine hotels.
In Stuffed Lobster Tails, the lobster is partially cooked,
the lobster meat combined with cracker crumbs and shrimp,
then stuffed back into the tail and baked.
This dish may also be prepared with frozen lobster tails.
Blanch the tails and carefully remove the meat,
leaving the shell intact. Substitute 8 ounces of
raw shrimp for the knuckle and claw meat.
Sauté the shrimp with the onion and finish
preparing the stuffing and the
Baked Stuffed Lobster Tails as directed.

Ingredients:
2 live lobsters, each about 1-1/2 pounds
4 Tablespoons unsalted butter
1 cup onion, finely chopped (about 1 medium)
2 Tablespoons finely chopped fresh parsley
1 teaspoons seafood seasoning
(like Stonewall Kitchen or Old Bay)
2 Tablespoons fresh lemon juice
2 cups crumbled Ritz crackers

Directions:
In a large pot of boiling salted water,
cook the lobsters for 5 minutes.
Remove them from the pot to cool some.
Clean and pick the meat from the claws, knuckles and body.
Chop this lobster meat into bite-sized pieces and set aside.
Using a sharp knife, split the tails lengthwise
down the center on the shell-side of the lobsters.
Keeping the shells intact, remove the tail meat from the shell.
Remove the intestinal track from the meat,
and carefully insert the meat back into the shell.

To prepare the stuffing:
Melt the butter in a skillet over medium heat.
Add the onion, and sauté until soft.
Stir in the chopped parsley, seafood seasoning and lemon juice.
Remove the pan from heat and let cool.
Stir in the reserved lobster meat.
Gently stir in the cracker crumbs.
Spoon the stuffing into the lobster tails
and refrigerate until ready to bake.
Bake stuffed lobster tails in a preheated 425 degree F.
oven until the stuffing is crisp and golden,
about 15 – 20 minutes. Serve with lemon wedges.