Baked Stuffed Lobster Tail

We're cooking Baked Stuffed Lobster Tail with Executive Chef David Jackson of Ten Prime Steak and Sushi.

Ingredients:
2 each 2 lb Lobsters
½ lb Jumbo Lump Crab
½ lb Unsalted Butter
1 cup Ritz Crackers
3 springs Parsley
1 oz Lemon Juice
4 oz Drawn Butter

Steps:
Fill a medium sized stock pot half full with hot water and bring to a boil.

Add the lobsters to the water and cook for about one minute then remove the lobsters and cool the lobsters down under cold running water.

Remove the claws and put them back into the boiling water to cook them through about 8 minutes, then remove them and crack the meat from the claws.

Pull the tails away from the bodies of the lobster and set aside.

In a small sauce pan melt the butter slowly with the crab meat in it.

When the butter is fully melted add the Ritz cracker crumbs and lemon juice. Stir the mixture until everything is incorporated, then add the chopped parsley.

Using a pair of kitchen sheers cut the tail open from the top of the tail to the back fins.

Carefully remove the half cooked lobster tail meat from the shell.

Stuff the inside of the tail shell with the crab meat stuffing, then lay the lobster tail meat over the top of the lobster shell.

Insert two toothpicks through the tail meat into the stuffing to hold the meat to the shell.

Bake the lobster tails in a 350 degree oven for 10 minutes until the tail meat is fully cooked.

Serve with the claws, lemon wedge and drawn butter.