Thursday, July 9, 2009

King Crab Cake Stuffed Lobster Tails

Good Thursday morning all! Hope everyone out there is having a great week. Last night I prepared King Crab Cake stuffed Maine Lobster Tails. The recipe could not be easier, and the final product was not only beautiful, but delicious. I actually adapted this recipe from one we have on substituting Live Maine lobsters with two of our big 12-14 oz tails, and 1/2 of the butter called for with Eureka Lemon Olive oil from my "O" sampler. I love the flavor of Butter and lemon over lobster so I figured it would be a great addition to the flavor. I was right, and I definitely recommend trying the same with your own favorite flavored oil whatever that may be! Well here is the video and the recipe, I will be back later today to share the step by step pictures!

Fill a 12 qt. pot with enough water to cover the lobster tails without spilling over. Bring water to a rolling boil and add the lobster tails. Start your timer when the water returns to a full boil. Timer should be set for 6-7 minutes. When the timer goes off, remove the lobster tails from the cooking pot, and cool under cold running water.
Pre-heat oven to 350°. Using a pair of kitchen scissors, cut the lobster shell in half lengthwise. Do this by starting at the tail and cut through the bottom side all the way to the front. Flip the lobster tail over and repeat this on the top side.
After the lobster tails are halved, cut a 1/4” deep slit into the length of the tail meat. Lay each lobster tail half on a lightly oiled or foil covered baking sheet and press the mini king crab cakes into the slit in the meat and covering the exposed meat on top.
Place the butter and garlic in a saute, and heat until garlic becomes fragrant. Brush or spoon garlic butter/oil over the Mini King Crab cakes. Place the tray in the oven on the center rack, for approximately 10 minutes or until stuffing is golden brown. Broil for 1-2 minutes for crisper top!

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