7 lobster tails (4 to 5 ounces each)
6 tablespoons butter, melted, divided
3 tablespoons chopped onion
3 tablespoons sliced scallions
1/2 teaspoon minced garlic
1/3 cup whipping cream
1 tablespoon minced parsley
1/2 teaspoon seafood seasoning
1 cup cornbread stuffing mix
1/4 cup (1 ounce) Wisconsin cheddar cheese, shredded
1/4 cup (1 ounce) Wisconsin Monterey Jack cheese, shredded
6 lemon wedges
Using kitchen shears, remove underside of lobster shells. Remove meat from all shells, coarsely chop meat from 1 lobster tail; set aside. Using 2 tablespoons melted butter, coat the meat of the remaining 6 lobster tails. Return meat to shells; reserve chopped meat. Place lobster tails in baking dish; set aside.
Sauté onions in remaining 4 tablespoons butter. Add scallions; cook for 1 minute. Add garlic; cook for 30 seconds. Add chopped lobster; cook 3 to 4 minutes until opaque. Stir in whipping cream, parsley and seasoning. In a bowl, combine stuffing mix and cheeses. Add cream mixture; mix lightly until well-combined. Top each lobster tail with 1/4 cup stuffing mixture. Bake at 375° F for 8 to 10 minutes, or until lobster meat is opaque throughout. Serve with lemon wedges and additional melted butter.