Crawfish Stuffed Lobster Tail

Name: Crawfish Stuffed Lobster Tail
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Cajun/Creole
Ingredients: Lane’s Blackening Rub; 4 large lobster tails; ½ pound of crawfish tail meat; 1 medium onion, chopped; 1 bell pepper, chopped; 1 stick of butter; 1 sleeve of crackers, crushed fine (we used Ritz); grated parmesan cheese (optional)

By Corey Wood

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Crawfish Stuffed Lobster Tail

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Cuisine

Cajun/Creole

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

The crawfish stuffed lobster tail is an absolute triumph of cajun cuisine. This dish embraces the highest echelons of decadence and indulgence, combining the delicate sweetness of tender lobster meat with the rich, robust flavors of succulent crawfish. Each bite tantalizes the taste buds with a symphony of textures and taste sensations. The luscious lobster tail wraps around a generous filling of plump crawfish that have been delicately seasoned to perfection. As you take your first mouthful, you are immediately transported to a world where luxury reigns supreme. The tender, buttery lobster meat pairs exquisitely with the slightly spiced crawfish stuffing, creating a harmonious dance on your palate that is simply unparalleled. With every successive bite, the bold combination grows in intensity and complexity, leaving you craving for more. Indulge yourself in this seafood masterpiece and elevate your dining experience to soaring heights.

Ingredients

Lane’s Blackening Rub
4 large lobster tails
½ pound of crawfish tail meat
1 medium onion, chopped
1 bell pepper, chopped
1 stick of butter
1 sleeve of crackers, crushed fine (we used Ritz)
grated parmesan cheese (optional)

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Directions

Preheat grill to 325°F
In a skillet, saute onions and peppers until softened and slightly charred. Season the veggies generously with Blackening rub while cooking.
Add butter to skillet when the onions and peppers are almost done. Set aside to cool down.
Split the lobster tails down the middle lengthwise, not cutting all the way through. Using your fingers or a butter knife, split the tail open enough to expose the tail meat and leave an area large enough to stuff.
Mix the crawfish and crushed crackers with the onion, bell pepper, and butter mixture, then stuff into the lobster tails.
Grill lobster tails for 10-15 minutes or until an internal temp of 140°F is reached. In the last few minutes of cooking, sprinkle with parmesan cheese and more Blackening rub.
Serve with fresh lemon and Sorta White sauce!

Recipe Note

Use crab meat or chopped, cooked shrimp if you can't find crawfish near you
Q-Nami, Garlic2, Signature, and Nashville Hot are all great rub options if you don't have Blackening