Lobster Appetizer with Two-Cheese Cornbread Stuffing


Servings: 6


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

Cooking Directions:

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.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Did you try this recipe?  Please sign in and provide a review.