Crab Imperial Stuffed Lobster Tails Recipe

This is a delicious recipe for Crab Imperial Stuffed Lobster Tails that is perfect for a special occasion or a fancy dinner at home.

Ingredients

• 2 Tbsp. butter
• 2 Tbsp. flour
• ½ cup milk
• 2 Tbsp. minced onion
• 1 ½ tsp. Worcestershire sauce
• ½ cup mayonnaise
• 1 Tbsp. fresh lemon juice (½ lemon)
• ½ tsp. salt
• ¼ tsp. ground white pepper
• 3 Tbsp. butter
• 1 lb. pasteurized lump crabmeat
• paprika (for sprinkling)
• 4 – 8 lobster tails, about 10 oz. each
• garlic powder
• paprika
• 1 stick butter
• white wine
• Raclette cheese, 5-8 oz., swiss variety, optional

Directions

1. In a medium-sized pan, melt butter and mix in flour. Slowly add milk, stirring constantly to keep the mixture free from lumps. Cook, stirring over medium heat until the mixture comes to a boil and thickens. Mix in onion, Worcestershire sauce. Set aside and cool. Fold in mayonnaise, lemon juice, salt, and pepper.
2. In another pan, melt butter. Add crabmeat and toss. Combine with the cooked sauce mixture. Pour into 4 individual ramekins prepared with cooking spray. Sprinkle tops with paprika. Bake at 450° for 15 minutes.
3. For the lobster tails, remove lobster from wrapping and using sharp kitchen scissors cut through the shell on the back right down to the tail fins. Then pull apart the shell and detach meat from the shell and place on top of the shell tucking shell underneath and closing shut. The lobster should balance on top of the shell, make sure you spread the tail fins out for stability. Then you will need to butterfly the lobster meat. You do this by cutting into the meat to spread it open but not cutting through all of the way.
4. Preheat oven to 450 degrees, unless you are preparing in advance for later. Place tails in a 9 x 13-inch pyrex dish, spread out the tails evenly to stabilize it. Pour in enough white wine until it is about ½ inch full. Lightly sprinkle tops of lobster meat with garlic powder. Add little bits of butter pieces, about a ½ tsp. per tail. Add 1/3 cup of Crab Imperial on top, centering it on the crab meat and making it an oblong mound. Lightly sprinkle the top of the Imperial with garlic powder and paprika. Place in oven to bake for 25 minutes, remove lobsters from oven and place about 1 oz of Raclette cheese on top of crab imperial. The Raclette is optional, but I highly recommend it. Finish baking for the remaining 5 minutes.