Preheat oven to 400 degrees. Split lobster tails in half with a sharp knife, still keeping them in the shell. Wash and clean lobster tails thoroughly.
Melt the butter in a deep skillet on medium-high heat. Add garlic, onions and celery and sautee the mixture until vegetables are soft. Add Ritz cracker crumbs and mix well, until stuffing takes on a doughy consistency. If the stuffing becomes too dry, try adding a drop of heavy cream for a more moist stuffing. The cream will also give the stuffing a richer taste.
Spoon stuffing over the lobster tails. Spread the mixture generously, and pack stuffing tightly into the shells. Sprinkle tails with parsley and a hint of salt and pepper. For an even tastier treat, try sprinkling a bit of Italian flavored bread crumbs and a touch of melted butter on the lobster tails.
Place lobster tails on an un-greased cookie sheet and bake at 400 degrees for twenty to thirty minutes, depending on the size of the lobster tails.
Serve with lemon wedges and drawn melted butter. You may wish to use the lobster claws as a unique and aesthetic piece of garnish.
Recipe serves four. Baked potatoes go great with this dish, as does cooked corn on the cob. Try a glass of Pinot Grigio or a classic Chardonnay with Baked Stuffed Lobster.
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