Name: Roasted Stuffed Lobster Tails
Total time: PLACEHOLDER
Ingredients: 6 tablespoons unsalted butter , divided; ½ cup panko bread crumbs; 2 celery rib , chopped fine; 1 shallot , minced; ¼ teaspoon table salt; 3 tablespoons dry sherry; 8 ounces extra-large shrimp (21 to 25 per pound), peeled, deveined, tails removed, and chopped; ¼ cup chopped fresh parsley; 1½ teaspoons grated lemon zest , plus lemon wedges for serving; 4 (5- to 6-ounce) lobster tails

Why This Recipe Works

Roasting heightens and concentrates lobster's delicate flavor so it's as rich as its notoriety implies. We chose to stuff readily available tails (often sold frozen) before roasting for extra richness and an upscale presentation. Tails turn chewy when overcooked, so after splitting the shell's underside and loosening the meat to make room for the stuffing, we kept the rest of the protective shell intact. A filling of chopped shrimp and buttery panko heightened the sweet, rich lobster taste; chopped parsley, grated lemon zest, and dry sherry offered a fresh, well-rounded profile. We mounded the luxurious stuffing into the tails and roasted them in a baking dish; the panko became more gorgeously browned as the meat gently cooked through. These tails were full-flavored and totally indulgent; plus, this approach made it possible to tuck into a lobster feast any day of the year.

Before You Begin

To thaw frozen lobster tails, let them sit either in the refrigerator for 24 hours or submerged in cold water for 30 minutes to 1 hour.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Melt 4 tablespoons butter in 10-inch skillet over medium heat. Add panko and cook, stirring often, until crumbs are dark golden brown, about 2 minutes. Transfer panko to large bowl and let cool slightly. Wipe skillet clean with paper towels.

Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add celery, shallot, and salt and cook until softened, 3 to 5 minutes. Stir in sherry and cook until reduced slightly, about 30 seconds. Transfer vegetable mixture to bowl with panko. Stir in shrimp, parsley, and lemon zest until well combined.

Using kitchen shears, cut lengthwise through soft shell on underside of each lobster tail. Cut meat in half using paring knife, taking care not to cut through outer shell. With lobster tail cut side up, grasp each side with your hands and crack outer shell, opening cut side to expose meat. Lift meat from shell to loosen, then tuck back into shell.

Arrange lobster tails cut side up in 13 by 9-inch baking dish, alternating tails front to back. Spoon stuffing evenly into tails, mounding stuffing slightly. Roast until stuffing is golden brown and lobster registers 140 degrees, 20 to 25 minutes. Serve with lemon wedges.