Stuffed Lobster Tail

From the 2000 KLO dinner — Surf-n-Turf

Stuffed Lobster Tail

  • 4x 6 oz lobster tails, in shell
  • olive oil
  • 2 cups prepared bread dressing/stuffing

While this recipe can made with any size lobster tails, small ones don’t allow much stuffing.

Preheat a grill to medium heat.

Rinse the lobster and pat dry. Using kitchen scissor, cut the back shell from the front to the tail, but do not cut the tail. Flex the shell to spread it.

Using a sharp knife, cut the lobster meat 2/3 through, but do not cut all the way. Gently spread the meat and rub with olive oil.

Put the lobster on the grill, cut side down, and grill for 5 minutes with the cover closed. Remove from grill.

Mound dressing in the cut of all 4 tails. Place the lobster back on the grill, dressing up, and close the lid. Grill for 10 minutes, or until lobster is cooked through.

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