Ingredients
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2 tablespoons whole-milk plain Greek yogurt
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2 tablespoons mayonnaise
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2 tablespoons finely chopped roasted red peppers
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½ teaspoon 30%-less-sodium Old Bay seasoning
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½ teaspoon grated lemon zest
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2 teaspoons lemon juice
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1 ½ tablespoons finely chopped fresh flat-leaf parsley, divided
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1 teaspoon finely chopped fresh tarragon, divided
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5 ounces fresh lump crabmeat, drained and picked over
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4 (5 ounce) fresh or frozen lobster tails, thawed if frozen
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3 tablespoons unsalted butter, melted, divided
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¼ cup whole-wheat panko
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Lemon wedges for serving
Directions
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Preheat oven to 400°F. Combine yogurt, mayonnaise, roasted red peppers, Old Bay, lemon juice, 1 tablespoon parsley and 3/4 teaspoon tarragon in a large bowl. Fold in crabmeat; refrigerate until ready to use.
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Using kitchen shears, cut straight down top center of each lobster tail shell. Use a spoon to gently release the meat from each side of the shell. Gently pull the meat out and place on top of the shells. Arrange the lobster tails in a 9-inch-square glass baking dish. Brush with 1 tablespoon melted butter. Bake until starting to turn opaque, but not cooked through, about 5 minutes.
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Combine panko, lemon zest, and the remaining 2 tablespoons melted butter, 1/2 tablespoon parsley and 1/4 teaspoon tarragon in a small bowl; stir well to fully coat the panko.
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Mound about 1/4 cup of the crab mixture onto each partially cooked lobster tail, cupping gently with your hand to keep it in place. Sprinkle each with about 4 teaspoons of the panko mixture. Bake until the lobster is almost cooked through and an instant-read thermometer registers 130°F, about 8 minutes. Turn the oven to broil; broil until the lobster is fully cooked and opaque and the breadcrumbs are toasted and golden brown, about 2 minutes. Serve immediately with lemon wedges, if desired.
Photography / Caitlin Bensel, Styling / Ruth Blackburn / Christine Keely
Nutrition Facts (per serving)
232 | Calories |
15g | Fat |
5g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size 1 stuffed lobster tail | |
Calories 232 | |
% Daily Value * | |
Total Carbohydrate 5g | 2% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 17g | 34% |
Total Fat 15g | 19% |
Saturated Fat 7g | 35% |
Cholesterol 118mg | 39% |
Vitamin A 503IU | 10% |
Sodium 455mg | 20% |
Potassium 112mg | 2% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.